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Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Prepare the pizza dough: To the yeast mixture, add 2 tablespoons of olive oil, 2 1/2 cups of all-purpose flour, and 1 teaspoon of salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.

First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Make the pizza sauce: While the dough rises, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the optional 1/2 teaspoon of granulated sugar. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and set aside.

Preheat oven and prepare pizza stone/steel: About 30 minutes before baking, place a pizza stone or baking steel in your oven and preheat to 475°F. This high temperature is crucial for a crispy crust.

Shape the dough: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using your hands or a rolling pin, stretch or roll the dough into a 12-inch round. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.

Assemble the pizza: Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of shredded low-moisture mozzarella cheese over the sauce. Arrange the pepperoni slices, sliced cremini mushrooms, thinly sliced green bell pepper, and thinly sliced red onion evenly over the cheese. Sprinkle with 1/4 cup of grated Parmesan cheese.

Bake the pizza: Carefully slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking steel in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary based on your oven.

Rest and serve: Carefully remove the pizza from the oven using the pizza peel. Transfer it to a cutting board. Let it rest for 2-3 minutes before slicing to allow the cheese to set. Garnish with fresh basil leaves. Slice into 8 pieces and serve hot.


Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Prepare the pizza dough: To the yeast mixture, add 2 tablespoons of olive oil, 2 1/2 cups of all-purpose flour, and 1 teaspoon of salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.

First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Make the pizza sauce: While the dough rises, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the optional 1/2 teaspoon of granulated sugar. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and set aside.

Preheat oven and prepare pizza stone/steel: About 30 minutes before baking, place a pizza stone or baking steel in your oven and preheat to 475°F. This high temperature is crucial for a crispy crust.

Shape the dough: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using your hands or a rolling pin, stretch or roll the dough into a 12-inch round. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.

Assemble the pizza: Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of shredded low-moisture mozzarella cheese over the sauce. Arrange the pepperoni slices, sliced cremini mushrooms, thinly sliced green bell pepper, and thinly sliced red onion evenly over the cheese. Sprinkle with 1/4 cup of grated Parmesan cheese.

Bake the pizza: Carefully slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking steel in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary based on your oven.

Rest and serve: Carefully remove the pizza from the oven using the pizza peel. Transfer it to a cutting board. Let it rest for 2-3 minutes before slicing to allow the cheese to set. Garnish with fresh basil leaves. Slice into 8 pieces and serve hot.
