One Topping Recipe

Combine warm water (about 105–115°F / 40–46°C), sugar and yeast in a small bowl. Let sit 5–7 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons flour.

Form dough into a ball, lightly oil the outside, place in a bowl and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

Punch down dough and let rest 5 minutes before shaping.

While dough rises, make the sauce: mince garlic and combine with crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and olive oil in a small bowl.

Taste and adjust seasoning. If you prefer a smoother sauce, blend briefly with an immersion blender or leave slightly chunky. Set aside.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

On a lightly floured surface, press or roll the dough into a 12-inch round (for 3 cups flour this yields one medium pizza). Transfer to a pizza peel or prepared baking sheet.

Spread about 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Sprinkle the shredded mozzarella evenly over the sauced dough, using roughly 2 cups (adjust to preference).

Add your chosen single topping evenly across the cheese: for pepperoni use about 20–24 slices; for mushrooms use about 1 cup sliced; for bell pepper use 1 medium, thinly sliced; for cooked sausage use about 3/4 cup crumbled.

If desired, sprinkle 2 tbsp grated Parmesan and a pinch of red pepper flakes.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Slice and serve hot.