Preheat the oven to 425°F (220°C).

Prepare all toppings as needed. Cook any raw ingredients such as sausage, onions, or mushrooms ahead of time.

Follow the directions on the pizza dough package or your homemade recipe to prepare the dough.

Clean and dry your countertop and hands. Sprinkle flour on the surface and coat both sides of the dough to prevent sticking.

Stretch the dough evenly using your hands or a rolling pin, avoiding thin spots in the center. Sprinkle more flour if it sticks.

Transfer the stretched dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour on the pizza stone to prevent sticking.

Spread an even layer of marinara sauce over the dough, leaving a 1-inch border around the edges.

Sprinkle mozzarella evenly over the sauce, then add your favorite toppings.

Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes, or until the crust is golden brown and the cheese is melted.

Let the pizza sit for 2–3 minutes before cutting.

Garnish with red pepper flakes and fresh basil if desired.

Slice and serve with a cold glass of kombucha.

Homemade Dough (Optional)

Equipment

Stand mixer with dough hook (optional)

Ingredients

2 tsp Instant yeast

½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed

2 cups All-purpose flour, plus more if needed

1½ tsp Sugar

2 tsp Salt

2 TBSP Extra-virgin olive oil + additional oil for greasing

Instructions

Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.

Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.

Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.

Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.

Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.

Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.