When I make pizza, I always start by stretching the dough. I like to take my time with this part until the dough has the right size and thickness. I then place it on my baking tray so I can top it with sauce and toppings.
I use around 2 tbsp of homemade pizza sauce for this recipe and spread it evenly all over the pizza. Since this is a low-effort pizza recipe, you do not have to worry about it being perfect.
Next, I spread a good amount of cheese on top of the pizza and make sure that it forms a barrier between the mushrooms and the pizza dough, as the dough can get wet from the moisture released by mushrooms.
Now, place the mushroom and Pepperoni toppings on the pizza. You can add as many pepperoni/ mushroom slices as you like, but make sure not to overload the pizza, as that could be too much topping for a thin dough to support.
Finally, I added a bit of mozzarella on top. I do this so when the cheese melts it holds the toppings together.
Before you bake, preheat your oven to 200°C (390°F) for about 10 minutes. Trust me, this step is important for an evenly cooked crust and perfectly melted cheese.
Once the oven is ready, cook the pizza at 190°C (375°F) for 15-16 minutes. Keep an eye on it—you’ll know it’s done when the crust turns slightly brown and the cheese starts to develop brown spots.
Take your pizza out, slice it up, and enjoy.