Pizza recipe + dough
Half-Margherita + Half Sausage/Mushroom/Onion
Pizza night at home beats takeout almost every time. The secret is simple: a good dough, a quick homemade sauce, and a screaming hot oven.
This version is half classic Margherita and half sausage, mushroom, and onion so you get the bright freshness of tomato, basil, and mozzarella on one side and the rich, savory comfort of sausage and vegetables on the other.
I bake this on a pizza stone with a pizza screen, which gives you the best of both worlds: the crisp bottom of a stone and the ease of sliding the pizza in and out of the oven. The trick that makes this recipe work every time is par-baking the crust before adding toppings. It keeps the dough from getting soggy and gives you a crisp, chewy base.
Homemade Pizza Dough
Ingredients
2–2⅓ cups all-purpose or bread flour (250–295 g)
1 packet instant yeast (2¼ tsp)
1½ tsp sugar
¾ tsp salt
⅛–¼ tsp garlic powder and/or dried basil (optional)
2 tbsp olive oil
¾ cup warm water (175 ml)
Instructions
Mix the dry ingredients - Combine flour (start with about 2 cups or 250g), yeast, sugar, salt, and optional herbs.
Add liquids - Stir in warm water and olive oil until a shaggy dough forms.
Knead - Knead 5–7 minutes until smooth. Add remaining flour if sticky.
Rise - Place in an oiled bowl, cover, and let rise about 45–60 minutes until doubled.
Shape - Roll or stretch into a pizza round and place on a lightly oiled pizza screen.
Quick Pizza Sauce
This sauce is bold and concentrated. No cooking needed.
Ingredients
1 cup tomato sauce
2 tbsp tomato paste
½ tsp garlic powder
½ tsp onion powder
½ tsp dried basil
½ tsp dried oregano
Salt to taste
Pinch chili flakes
1 tsp honey
Instructions
Mix everything in a bowl. Taste and adjust salt or chili flakes. The tomato paste adds body, while the honey balances the acidity.
Toppings
Margherita Side
Mozzarella (I use the small fresh mozzarella balls torn in half)
Grated parmesan
Thinly sliced tomatoes
Tomato sauce
Fresh basil (add after baking if you prefer)
Sausage, Mushroom & Onion Side
Cook crumbled sausage, then add mushrooms until they’re browned (this keeps them from making pizza soggy)
Thinly sliced onion
Mozzarella(I use the small fresh mozzarella balls torn in half)
Grated parmesan
Baking Method
Preheat oven to 500°F (or as hot as it goes). Place your pizza stone in the oven while it heats.
Par-bake the crust. Slide the pizza screen with dough onto the hot stone. Bake 3 minutes.
Remove and add sauce + toppings
Final bake. Return to oven and bake 6–10 minutes until the crust is golden and cheese bubbles.
Why This Works So Well
Par-baking prevents soggy crust
Pizza stone stores heat and crisps the bottom
Pizza screen makes handling easy
High heat gives that pizzeria texture
