2¼ tsp (1 packet) active dry yeast

1 tsp sugar

¾ cup warm water (110°F/43°C)

2 cups all-purpose flour

1 tsp salt

2 tbsp olive oil

1 cup crushed tomatoes

1 tsp dried oregano

½ tsp garlic powder

½ tsp onion powder

½ tsp sugar

Salt and pepper to taste

2 cups shredded mozzarella (low moisture)

½ cup Italian sausage (cooked and crumbled)

½ cup pepperoni slices

¼ cup green bell pepper, thinly sliced

Optional: mushrooms, onions, black olives, or giardiniera

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In a small bowl, combine yeast, sugar, and warm water. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, stir together flour and salt. Add yeast mixture and olive oil. Mix until a rough dough forms.
Knead for 5–7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
While the dough rises, mix crushed tomatoes with oregano, garlic powder, onion powder, sugar, and salt in a bowl. Adjust seasoning to taste. Set aside.
Preheat oven to 475°F (245°C).
Punch down the dough and roll it out very thin (about ⅛ inch) on a floured surface. Transfer to a parchment-lined baking sheet or pizza stone.
Spread a thin layer of sauce evenly across the dough. Add a generous amount of shredded mozzarella, then layer on your toppings.
Bake for 12–15 minutes or until the edges are golden and the cheese is bubbling and browned.
Remove from oven, let cool slightly, then cut into squares (tavern-style). Serve hot and crispy.

Store leftovers in the refrigerator for up to 3 days. Reheat in a preheated oven or on the stovetop for best results.

Experiment with different toppings like mushrooms, onions, or giardiniera to customize your pizza.

Freeze dough after rising for up to 3 months, then thaw in the refrigerator overnight.