Small 10" Recipe

Mix dry ingredients

In a large bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt, and 1/2 tablespoon sugar until evenly combined.

Hydrate and combine

Add 1 cup warm water (about 105–115°F / 40–46°C) and 1 tablespoon olive oil to the dry mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, dust with up to 2 tablespoons additional flour; if too dry, add 1 teaspoon water at a time.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

After rising, gently deflate the dough and transfer to a lightly floured surface. Shape into a tight ball and use your hands or a rolling pin to form a 10-inch round, leaving a slightly thicker edge for the crust.

Cook sauce

While the dough rises, heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to slightly thicken. Remove from heat and let cool to lukewarm.

Adjust seasoning

Taste the sauce and adjust salt, pepper, or herbs as needed. Keep warm (or room temperature) until ready to assemble.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available.

Assemble pizza

If you prefer a crisper crust, dust a pizza peel or inverted baking sheet with a little flour or cornmeal. Transfer the shaped 10" dough to the peel or pan. Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2" rim. Distribute 8 oz fresh mozzarella in slices or torn pieces across the pizza. Sprinkle 2 tablespoons grated parmesan evenly.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned in spots. Baking time varies with oven; watch closely after 8 minutes.

Finish

Remove pizza from oven. Immediately drizzle 1/2 tablespoon olive oil over the top, scatter fresh basil leaves, and sprinkle 1/4 tsp red pepper flakes if using. Let rest 2–3 minutes before slicing to allow cheese to set slightly.