Single Topping Pizza Recipe

Activate yeast

Combine warm water and sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with a dough hook). If dough is too sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–90 minutes, until doubled in size.

Shape crust

Punch down the risen dough and turn onto a floured surface. For a single 12–14 inch pizza, flatten and stretch or roll into a 12–14 inch round about 1/4-inch thick at the center, slightly thicker at the rim. Transfer to a pizza peel or baking sheet lined with parchment.

Prepare sauce

In a small bowl, combine crushed tomatoes, 1 teaspoon olive oil, minced garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until blended. No cooking required for a fresh simple sauce; taste and adjust seasoning.

Preheat oven

Place an oven rack in the top third of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven before preheating.

Assemble pizza

Brush the shaped dough lightly with 1 teaspoon olive oil around the rim. Spoon 1/2 to 3/4 cup of the sauce onto the center of the dough and spread evenly with the back of a spoon, leaving a 1/2–1 inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange the single topping (for example pepperoni slices) evenly over the cheese (approx. 20 slices for full coverage). Sprinkle optional grated Parmesan if using.

Bake

If using a peel, slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using and sprinkle red pepper flakes to taste. Slice and serve.

Serve warm. Store leftovers wrapped in plastic or in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispness.