Build Your Own Pizza Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes so it is thoroughly heated.

If using refrigerated or room-temperature dough, dust a clean work surface with the all-purpose flour. Lightly oil your hands with olive oil to prevent sticking.

Stretch or roll the dough into a 10-inch round. Aim for an even thickness with a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper for easier transfer to the oven.

Brush the outer 1/2-inch rim of the dough lightly with olive oil to promote browning and a crisp crust.

Spread the tomato pizza sauce evenly over the dough, leaving the 1/2-inch rim un-sauced. Use about 1 tablespoon of sauce for a light, crisp pizza; increase slightly if you prefer saucier.

Sprinkle the shredded mozzarella evenly over the sauced area so the cheese covers most of the surface without piling up in the center. Lightly dust with grated parmesan if desired.

Arrange chosen toppings evenly over the cheese so each slice will have a good mix. Examples: - Pepperoni: distribute 10–12 slices in a single layer. - Italian sausage: crumble small, evenly distributed pieces (about 1 oz). - Vegetables (mushrooms, bell pepper, onion, olives, tomatoes, pineapple, banana peppers): place thin layers so they cook quickly and won’t sog the crust.

If using fresh basil, add whole leaves after baking or place a few under the cheese before baking for a milder flavor. For bright fresh flavor, add basil and delicate greens after the pizza comes out of the oven.

Lightly sprinkle dried oregano, garlic powder, and crushed red pepper over the assembled pizza before baking, or reserve crushed red pepper to add to individual slices after baking for heat control.

Using a pizza peel or the edge of the inverted baking sheet, transfer the parchment with the topped pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if your oven has hot spots. Watch for a golden-brown crust and bubbling, lightly browned cheese.

Remove the pizza from the oven. If you haven’t already, add fresh basil leaves now. Let the pizza rest for 2–3 minutes to set the cheese. Slice into 6–8 slices and serve immediately.