Pizza Trio Classic Delicious Fresh (Printable Version)
Three pizza favorites—cheese, pepperoni, and margherita—baked for golden crusts and vibrant toppings.
# What You'll Need:
→ Classic Cheese Pizza
01 -
1 hand-stretched or store-bought 30 cm pizza dough base
02 -
120 ml pizza sauce
03 -
170 g shredded mozzarella cheese
04 -
1 g dried oregano
05 -
10 ml olive oil, for brushing crust
→ Pepperoni Pizza
06 -
1 30 cm pizza dough base
07 -
120 ml pizza sauce
08 -
170 g mozzarella cheese, shredded
09 -
20-25 slices (50-60 g) of pepperoni
10 -
0.5 g red chili flakes (optional)
→ Margherita Pizza
11 -
1 thin 30 cm pizza dough base
12 -
80 ml crushed San Marzano-style tomatoes
13 -
115 g fresh mozzarella cheese, sliced
14 -
6-8 fresh basil leaves
15 -
10 ml olive oil, for drizzling
16 -
1 g salt
# Steps To Follow:
01 -
Set oven to 245°C (475°F) for cheese and pepperoni varieties or 260°C (500°F) for Margherita. Allow oven to preheat fully for optimal crust texture.
02 -
Stretch the dough to a 30 cm round and place on a baking sheet or pizza stone. Spread pizza sauce evenly, then top with shredded mozzarella and a light sprinkle of oregano. Brush the crust edge with olive oil.
03 -
Arrange dough on a baking surface. Evenly distribute pizza sauce, layer with shredded mozzarella, and place pepperoni slices across the surface. Sprinkle with chili flakes for added heat, if desired.
04 -
Roll out thin dough to 30 cm diameter. Spread crushed tomatoes evenly, place sliced fresh mozzarella, and season with salt. Add basil leaves and drizzle surface lightly with olive oil.
05 -
Transfer pizzas to oven. Bake classic cheese and pepperoni pizzas at 245°C for 10–12 minutes, until the cheese is bubbling and the crust is golden. For Margherita, bake at 260°C for 7–9 minutes, achieving a soft center and crisp edges.
06 -
Allow pizzas to cool for 2 minutes, then slice and serve immediately while hot.
# Notes and Tips:
01 -
For best results, use a preheated pizza stone or heavy baking sheet to ensure an evenly crisped base.
02 -
Let fresh mozzarella drain slightly before use to reduce excess moisture.