Small Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the sugar, then sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until foamy and fragrant.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

When the yeast is foamy, add the olive oil to the yeast mixture and stir briefly. Pour the wet mixture into the flour well.

Stir with a wooden spoon or dough scraper until the mixture comes together into a shaggy dough. If dough is very sticky, add up to 1–2 tbsp more flour; if too dry, add up to 1–2 tbsp water.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook on medium-low for 5 minutes.

Shape dough into a ball. Lightly oil a clean bowl, place the dough ball inside, and turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

After rising, punch the dough down gently to deflate. Turn onto a lightly floured surface and shape into a small pizza disc about 8–9 inches in diameter (thinner or slightly thicker as preferred). Let rest 10 minutes to relax the gluten before topping.

While the dough rises, combine the crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, and olive oil in a small bowl.

Stir until smooth and taste; adjust seasoning (add a pinch more salt or a pinch of sugar if the tomatoes are acidic). The sauce should be slightly thicker than spaghetti sauce so it won't make the dough soggy.

If you prefer a very smooth sauce, pulse briefly in a blender or use an immersion blender for 5–8 seconds; otherwise keep it slightly textured.

Preheat your oven to 500°F (260°C). Place a pizza stone or an inverted heavy baking sheet on the middle rack while the oven preheats for at least 30 minutes to get it very hot. If using a home oven that doesn’t reach 500°F, preheat as hot as possible (475°F).

If using a pizza peel or another inverted sheet for launching, dust it lightly with flour or semolina to prevent sticking. Brush the shaped dough edge lightly with 1/2 tsp olive oil to encourage browning of the crust.

Spread about 3–4 tablespoons (roughly 3 tbsp = 45 ml) of the sauce evenly over the dough, leaving a 1/2-inch border for the crust. Do not overload with sauce.

Evenly sprinkle the shredded mozzarella over the sauced dough, leaving a little space at the edge. Arrange pepperoni slices across the cheese in a single layer (use more or fewer to taste).

Sprinkle the grated parmesan and, if using, red pepper flakes lightly over the top.

Carefully transfer the pizza to the preheated stone or inverted baking sheet and bake for 7–10 minutes, rotating halfway through if your oven has hot spots. Bake until the crust is golden and crisp and the cheese is bubbling and slightly browned.

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Finish with torn fresh basil leaves if desired. Slice into 6–8 slices and serve hot.