Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Sauce & Cheese
Topping (choose 1)
Finishing
Method
Dough
Activate and mix
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.
Knead
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.
Sauce & Assembly
Prepare sauce
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.
Preheat oven
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.
Shape dough
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.
Assemble pizza
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.
Bake & Finish
Bake
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.
Finish
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.