Name: Amici's Pizzeria & Italians Individual Pizza Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1.5 cups all-purpose flour; 0.5 tsp instant dry yeast; 0.5 tsp granulated sugar; 0.5 tsp fine salt; 0.75 cups warm water; 1 tbs extra-virgin olive oil; 0.25 cups tomato sauce (pizza or passata); 0.5 tsp garlic (minced); 0.25 tsp dried oregano; 0.125 tsp salt; 3 oz fresh mozzarella (shredded or torn); 1 tbs grated Parmesan (optional); 12 to taste pepperoni slices; 0.5 tsp olive oil (for brushing); 4 to taste fresh basil leaves (optional); 0.25 tsp red pepper flakes (optional)

In a medium bowl combine warm water (about 100–110°F / 38–43°C), instant yeast, and sugar. Stir gently and let sit 2–3 minutes until slightly foamy. Add flour, salt, and olive oil to the bowl.

Activate and mix

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 1 more tablespoon flour; it should be tacky but workable.

Knead

Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest 20–30 minutes at room temperature until slightly puffy. This short rest makes the dough easier to stretch for a single pizza.

Rest

While dough rests, stir together tomato sauce, minced garlic, dried oregano, and 1/8 tsp salt in a small bowl. Taste and adjust seasoning; keep ready.

Prepare sauce

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 25 minutes so it is very hot. If using a home oven without a stone, preheat to the same temperature with the rack in the upper third.

Preheat oven

On a lightly floured surface, press the rested dough ball into a 7–8 inch disk using your fingers, then gently stretch and rotate to about 9–10 inches for a thin-crust individual pizza. Keep a slightly thicker rim for the crust edge. If dough resists, let it rest 5 minutes then continue.

Shape dough

Transfer stretched dough to a piece of parchment paper dusted lightly with cornmeal or flour (or to a well-floured pizza peel). Brush dough edge lightly with 1/2 tsp olive oil. Spread the prepared tomato sauce evenly over the center leaving the rim bare (about 2 tablespoons / 1/4 cup of sauce). Distribute the shredded or torn mozzarella evenly on top. Arrange the pepperoni slices over the cheese (or your chosen single topping). Sprinkle grated Parmesan if using.

Assemble pizza

Slide the parchment and pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is golden and blistered in spots and cheese is melted and bubbling. If oven is very hot, start checking at 7 minutes.

Bake

Remove pizza from oven using a peel or tongs. Let rest 1–2 minutes, then top with fresh basil leaves and a light sprinkle of red pepper flakes if desired. Slice and serve immediately.

Individual Pizza Recipe

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