12" Medium Speciality Pizza Recipe

Activate yeast

In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and 1 tsp fine sea salt. Mix briefly to distribute the salt.

Add the yeast mixture and 1 tablespoon extra-virgin olive oil to the flour. Mix on low (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.

Knead the dough on a lightly floured surface for 6–8 minutes (or in mixer for 4–5 minutes) until smooth, elastic, and slightly tacky. Add up to 2 tablespoons more flour if too sticky.

Form dough into a ball, coat lightly with a teaspoon of olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, gently punch down the dough and transfer to a floured surface. Shape into a 12" round: press from center outward with your fingers, then use your hands to stretch and rotate to a 12-inch diameter, leaving a slightly thicker edge for the crust. If dough resists, rest 5–10 minutes and continue.

Place the shaped dough on a pizza peel or baking sheet dusted with 1 tablespoon cornmeal or flour. Brush the outer crust lightly with 1 tablespoon olive oil to promote browning.

While dough is rising (or during final shaping), make the sauce: in a small bowl combine 1 cup crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon extra-virgin olive oil. Stir until smooth and taste-adjust salt and pepper.

If you prefer a cooked sauce, warm a small saucepan over medium heat, add the mixture and simmer 5 minutes to meld flavors, then cool briefly before using. For a bright fresh sauce, use as-is.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating at least 30 minutes. If using a baking sheet, preheat oven and use the sheet inverted or a well-oiled pan.

Spread about 1/2 to 3/4 cup of the prepared sauce evenly over the shaped 12" dough, leaving a 1/2"–1" border for the crust.

Evenly sprinkle 2 cups shredded whole milk mozzarella over the sauce, leaving room for visible pepperoni placement if desired.

Place about 20 pepperoni slices evenly across the pizza. Scatter 1/2 cup sliced mushrooms, 1/4 cup thinly sliced green bell pepper, 1/4 cup thinly sliced red onion, and 1/4 cup sliced black olives across the cheese and pepperoni.

Finish with 1/4 cup finely grated parmesan evenly over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden-brown and the cheese is bubbly with some light browning.

Remove the pizza from the oven. Let rest 2–3 minutes, then scatter fresh basil leaves over the top. Slice into 8 slices and serve hot.