Pizza Trio Classic Delicious Fresh

Few things beat the comfort of homemade pizza baked fresh and shared right out of the oven With this pizza trio you can satisfy everyone with classic cheese melty pepperoni and the fresh bite of Margherita pizza Whether you are feeding kids after school or craving something special on a weekend night this recipe brings the pizzeria experience home faster than takeout delivery

I tried these side by side for a birthday movie night and the biggest challenge was keeping enough slices for everyone No more arguments over which to order because now we make each favorite with ease

Ingredients

• Pizza dough: Freshly made or quality store bought dough gives the best base Look for dough that feels elastic and smooth for easy stretching
• Pizza sauce: A flavorful tomato sauce either homemade with quality canned tomatoes or reputable jarred sauce keeps the pizza bright and not watery
• Mozzarella cheese: Low moisture shredded mozzarella melts evenly and keeps cheese pulls stretchy For Margherita go for fresh mozzarella which gives a creamier finish
• Pepperoni: Look for pepperoni with slightly curled edges when baked, as this gives that classic pizzeria look and crispy bite
• Oregano and red chili flakes: Oregano adds a savory Mediterranean note and chili flakes give pepperoni pizza a fun kick if you like heat
• Crushed San Marzano style tomatoes: For Margherita pizza these tomatoes provide tangy sweetness and bright flavor
• Fresh basil: Fresh basil leaves brighten and perfume the finished Margherita pie adding that true Italian freshness
• Olive oil: A little drizzle enhances both the crust crispness and the cheese bubble Up your game with a robust extra virgin olive oil
• Salt: A light sprinkle over the Margherita draws out the tomato and cheese flavors without overpowering them

Step by Step Instructions

Prep the Dough:

Let dough come to room temperature and rest covered for at least 30 minutes Puffiness means it is relaxed and ready to stretch This step gives your pizza a chewier airy crust

Shape and Stretch:

Gently stretch or roll each piece of dough into a 12 inch round Place on parchment for easy transfer to your baking tray or stone Press a slight rim along the edge to catch the bubbling cheese

Sauce and Cheese:

For Classic and Pepperoni pizzas ladle sauce evenly then sprinkle the mozzarella For Margherita gently spoon crushed tomatoes spreading to the edge then nestle slices of fresh mozzarella

Add Toppings:

Arrange pepperoni slices evenly if making pepperoni pizza and sprinkle optional chili flakes For Margherita add basil leaves just before baking or right after depending on your texture preference

Bake:

Preheat oven to 475 degrees for Classic and Pepperoni or 500 for Margherita Bake each pizza until the crust is golden and cheese bubbling Classic and Pepperoni need about 10 to 12 minutes For Margherita aim for 7 to 9 minutes for that crisped yet soft Neapolitan style

Finish and Serve:

Brush the edges with olive oil for shine and crunch Add a pinch of salt and an extra drizzle of oil for Margherita Slice and serve hot from the oven Let the aroma bring everyone to the kitchen

Save

My favorite moment is always brushing that olive oil on the crust before cutting Each pizza brings back memories of Sunday nights when we each picked our own toppings for a little friendly competition over whose was best

Storage Tips

Wrap leftover slices tightly in foil or store in airtight containers in the fridge for up to three days Reheat in a hot oven or skillet for best texture Leftover Margherita tends to taste best cold while pepperoni's flavor deepens after a day

Ingredient Substitutions

No fresh mozzarella Use more shredded or a thicker cut block mozzarella For gluten free make sure to use a gluten free pizza dough Swap pepperoni with turkey pepperoni or even roasted veggies for a lighter spin If using dried basil sprinkle it sparingly after baking for the most aroma

Serving Suggestions

Pair with a crispy green salad drizzled in balsamic vinaigrette to cut the richness Or make finger sized slices for game night appetizers If you want a heat kick serve with chili oil on the side Homemade pizza is perfect with sparkling water a crisp lager or a robust Italian red wine

Pizza Through History

Pizza has roots stretching back to Naples Italy where bakers topped flatbreads with cheese and tomatoes for workers on the go The Margherita is named for Queen Margherita who reportedly loved its patriotic colors Red tomatoes white mozzarella and green basil The classic and pepperoni styles grew in popularity as Italian Americans adapted pizza to their new homes adding more cheese and meat for heartier flavor

Recipe FAQs

→ What makes the cheese pizza stand out?

The cheese pizza combines bubbling mozzarella and a lightly oiled crust, seasoned with oregano for a classic, kid-friendly favorite.

→ How do I get crispy pepperoni edges?

Bake at high heat—475°F—so the pepperoni curls and crisps, lending a signature texture and flavor to every bite.

→ Can I use fresh basil on margherita?

Yes, adding fresh basil just before or after baking gives margherita an aromatic, authentic touch that highlights its freshness.

→ Is hand-stretched dough necessary?

Hand-stretching ensures an airy, crisp crust, but store-bought dough can also yield great results with proper baking technique.

→ What's the best way to achieve a golden pizza crust?

Brush olive oil on the edge of the dough before baking. High oven temperatures ensure a crisp, golden finish.