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.
Pizza Dough
Tomato Sauce
Toppings
Method
Pizza Dough
Mix dry ingredients
In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp instant yeast, 0.5 tsp sugar, and 0.5 tsp fine salt until evenly combined.
Add liquids and form dough
Make a well in the dry ingredients and pour in 0.5 cups warm water (about 105–110°F / 40–43°C) and 1 tbsp olive oil. Stir with a spoon or your hand 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 sticky, sprinkle up to 2 tbsp flour as needed.
First rise (short)
Lightly oil a small bowl, place the dough ball inside, cover with plastic wrap or a towel, and let rest in a warm spot for 30–45 minutes until slightly puffed (it does not need a full double rise for an individual pizza).
Shape
On a surface dusted with 1 tsp cornmeal or semolina, gently press and stretch the dough into a 7–8 inch round about 1/8–1/4 inch thick. Create a slightly thicker rim by leaving the edge fuller and pressing the center thinner.
Tomato Sauce
Prepare quick sauce
In a small bowl combine 1/2 cup canned tomato puree, 1/2 tsp minced garlic, 1/2 tsp dried oregano, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tbsp olive oil. Stir to combine and taste; adjust salt/oregano as desired. This no-cook sauce is ready to use.
Assembly & Baking
Preheat oven
Position an oven rack in the lowest or middle position and preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. If using a baking sheet, invert it and preheat the sheet in the oven.
Add sauce
Transfer the stretched dough to a floured pizza peel or to a piece of parchment paper dusted with cornmeal. Spoon about 1/3 cup of the tomato sauce onto the center and spread evenly, leaving the rim bare.
Add cheese and toppings
Distribute 4 oz fresh mozzarella evenly over the sauced dough. Sprinkle 1 tbsp grated parmesan evenly. Add a few cracks of black pepper and 1/8 tsp red pepper flakes if using.
Bake
Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8–10 minutes at 500°F (260°C), or until the crust is golden and blistered in spots and cheese is melted and bubbling. If using a lower-temp oven, bake 10–12 minutes and watch for doneness.
Finish and rest
Remove pizza from oven. Immediately scatter 6 fresh basil leaves over the hot pizza and drizzle 1/2 tsp extra-virgin olive oil. Let rest 2 minutes so cheese sets slightly.
Slice into 4 pieces
Using a sharp pizza cutter or knife, cut the 7–8 inch pizza into 4 even slices. Serve hot.