One Topping Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

When yeast is foamy, add it and 2 tablespoons olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Punch the dough down, transfer to a lightly floured surface, and shape into a ball. Let rest 10 minutes before shaping.

While the dough rises, prepare the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add crushed tomatoes, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

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

On a floured surface, press or roll the dough into a 12-inch round (or shape to fit your pan). Transfer dough to a pizza peel dusted with semolina or to the prepared baking sheet.

Brush the dough edge lightly with 1 teaspoon olive oil to encourage browning.

Spread the cooled tomato sauce evenly over the dough, leaving a 1/2–3/4-inch border for the crust (use about 1/2 cup sauce).

Evenly sprinkle 2 cups shredded mozzarella over the sauce.

Distribute your single chosen topping (about 1 cup) evenly over the cheese. If using pepperoni or sausage, arrange slices or cooked pieces so they cover the pie; if using vegetables, sauté briefly first (2–3 minutes) to remove excess moisture, then drain and add.

Finish with a light sprinkle of grated Parmesan if desired and a pinch of crushed red pepper for heat.

Bake on the preheated stone or baking sheet for 8–12 minutes, or until crust is golden and cheese is bubbling and slightly browned. Oven times vary — check at 8 minutes.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice and serve hot.

Optionally brush the crust lightly with additional olive oil for shine and sprinkle with extra grated Parmesan.

Serve with crushed red pepper on the side.