Classic Homemade Pizza with Meat and Veggie Toppings

In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Whisk together until well mixed.

Pour the warm water into the dry ingredients and mix with a spoon until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic.

Add one tablespoon of vegetable oil to the dough and continue kneading until the oil is fully incorporated and the dough is no longer sticky.

Lightly grease a clean bowl with the remaining tablespoon of vegetable oil. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until the dough has doubled in size.

Once risen, gently punch down the dough to release the air. Lightly flour your work surface and roll out the dough into a round shape, about 12-14 inches in diameter, depending on your pizza pan size.

Carefully transfer the rolled dough to a lightly greased pizza pan. Preheat your oven to 200°C (400°F). Spread the tomato sauce evenly over the dough, leaving a small border for the crust.

Sprinkle a generous amount of the shredded mozzarella cheese over the tomato sauce.

Arrange your desired meat toppings, such as sliced sausage or pepperoni, evenly over the cheese.

Distribute the sliced onions and bell peppers over the meat toppings.

Top with a final layer of the remaining shredded mozzarella cheese.

Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving. This allows the cheese to set and prevents toppings from sliding off.