12" Medium Specialty Pizza Recipe

Activate yeast & mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, then stir in flour and salt until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, mix with a stand mixer and dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down dough and transfer to a lightly floured surface. Flatten and shape into a 12-inch round by pressing and stretching with your hands or using a rolling pin to about 1/4–1/3-inch thick. Transfer to a pizza peel or baking sheet dusted with cornmeal or semolina.

Combine & simmer

While dough rises (or up to 30 minutes before baking), combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, pepper, sugar (if using), and olive oil in a small saucepan. Simmer over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Cool slightly before using.

Preheat oven

Place an oven rack in the lowest or lower-middle position and preheat oven to 500°F (or as hot as your oven allows) for at least 30 minutes with a pizza stone or inverted baking sheet inside for even heat.

Assemble pizza

Lightly brush the stretched dough edge with a little olive oil. Spread about 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch rim for the crust. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Add provolone if using. Arrange pepperoni slices across the top, then scatter sliced mushrooms, bell pepper, and red onion evenly. Sprinkle grated Parmesan and crushed red pepper flakes to taste.

Bake

Slide the pizza (on the peel or baking sheet) onto the preheated stone or inverted sheet. Bake 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling with some light browning.

Finish

Remove pizza from oven and transfer to a cutting board. Immediately brush the crust edge with a little extra-virgin olive oil and scatter fresh basil leaves on top. Let rest 2–3 minutes, then slice into 8 slices.

If you used a baking sheet, transfer pizza to a cooling rack for 1–2 minutes before slicing to avoid a soggy bottom. Serve hot.