Pizza Recipe
Large two topping pizza.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Activate and mix
In a large mixing bowl, stir warm water (about 105–115°F / 40–46°C) with the sugar and instant dry yeast. Let sit 5 minutes until foamy. Add the flour and salt, then drizzle in 1 tablespoon olive oil.
- 2
Knead
Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or mix/knead in a stand mixer with dough hook 4–5 minutes). If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.
- 3
- 4
Shape
Punch the dough down gently and transfer to a lightly floured surface. Roll or stretch into a large 14–16 inch round (or rectangle to fit your baking surface). Place dough on a pizza peel or baking sheet dusted with cornmeal/semolina so it transfers easily to the oven.
Sauce
- 5
Make sauce
While the dough rises, combine crushed tomatoes, tomato paste, 1 tsp olive oil, minced garlic, dried oregano, dried basil, salt, pepper, and sugar in a bowl. Stir until smooth. Taste and adjust seasoning. No cooking required for a fresh quick sauce; if you prefer a cooked sauce, simmer gently 10–15 minutes and cool before using.
- 6
Spread
When the dough is shaped, spread about 3/4 to 1 cup sauce evenly over the surface, leaving a 1/2-inch border for the crust.
Toppings & Bake
- 7
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 475–500°F (245–260°C) for at least 30 minutes for a hot baking surface.
- 8
Assemble
After saucing, sprinkle the 2 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices over half or across the pizza as desired (topping 1). Scatter the thinly sliced red bell pepper (topping 2) evenly. Finish with a light sprinkle of grated Parmesan and red pepper flakes if using. Drizzle 1 tsp olive oil over the crust edge and toppings.
- 9
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and lightly browned. Baking time will vary with oven temperature and stone—aim for a crisp bottom and well-browned cheese.
- 10
Finish and serve
Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice into 8 slices and serve hot.