Mix flour, yeast, sugar, and salt in a bowl. Slowly add warm water and olive oil. Knead until soft dough forms. Cover and let it rest for 1 hour until it doubles in size and becomes fluffy.

Light your mud oven with wood logs. Let it heat properly for 30–40 minutes. The inside walls should become hot and slightly white. This heat gives the pizza its smoky and crispy texture.

Take the rested dough and divide it into portions. Roll each piece into a round shape. Keep it slightly thick for a soft center and crispy edges. Dust lightly with flour to avoid sticking.

Spread pizza sauce evenly over the base. Add mozzarella cheese generously. Place onions, peppers and mushrooms on top. Sprinkle black pepper and fresh basil leaves for extra aroma and flavor.

Carefully slide the pizza into the hot mud oven using a wooden peel. Bake for 10–15 minutes. Keep checking until crust becomes golden and cheese melts completely with slight bubbling.

Take the pizza out carefully using oven gloves. Let it rest for 2–3 minutes before cutting. This helps flavors settle and makes slicing easier without losing toppings.