Build Your Own Pizza Pie Recipe

Mix and activate yeast

In a large bowl, combine warm water (approximately 105–115°F / 40–46°C), instant yeast, and sugar. Stir gently and let sit 5 minutes until foamy.

Form dough

Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl and place dough inside, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch dough down, divide into two equal portions for two 12-inch pizzas (or keep whole for one 16–18-inch). Let rest 10 minutes, covered, before shaping.

Make the sauce while dough rises: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add crushed tomatoes and tomato paste, stir until smooth. Add oregano, basil, salt, and black pepper. Simmer gently 8–10 minutes to thicken. Taste and adjust seasoning. Remove from heat and cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest setting and allow extra time.

Prepare surface

Lightly dust a pizza peel or another inverted baking sheet with cornmeal or flour to prevent sticking.

Stretch dough

Take one dough ball and stretch or roll it into a 12-inch circle on the dusted surface, leaving a slightly thicker rim for the crust. Do not overwork; if it springs back, let it rest 5 minutes and continue.

Sauce and cheese

Spread about 1/2 cup of prepared tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella over the sauce for one pizza (adjust if making one large pizza).

Add toppings

Distribute pepperoni slices evenly (about 12 per 12-inch pizza), sprinkle cooked sausage, scatter sliced green pepper, sliced black olives, and thin onion slices. Finish with a light sprinkle of grated Parmesan and red pepper flakes if desired.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and slightly browned. Bake time will vary by oven and stone temperature; watch closely after 8 minutes.

Finish

Remove pizza from oven and brush the crust lightly with 1/2 tablespoon olive oil for shine. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking for the second pizza if made.