Specialty Pizza Or Small Pasta Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle yeast over the water, stir once, and let sit 5–7 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Divide & rest

Punch down the dough, divide into 2 equal portions for small pizzas (or 4 for personal). Shape each into a ball, cover and let rest 15–20 minutes before shaping.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not brown.

Add crushed tomatoes, dried oregano, salt, and black pepper. Stir, bring to a gentle simmer, and reduce heat to low. Simmer 10–12 minutes until slightly thickened. Adjust seasoning to taste and remove from heat.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best crust.

Shape crusts

On a lightly floured surface, press or stretch each dough ball into a 9–10 inch round (for 2 pizzas) or 6–7 inch rounds (for 4 personal). Work from the center outward, leaving a slightly thicker edge for the crust.

Top

Place the shaped dough on a pizza peel or parchment. Spread 1/2 cup tomato sauce evenly over each 9–10 inch crust (or ~1/4 cup for personal), leaving the edge. Sprinkle shredded mozzarella evenly, add pepperoni, sliced red pepper, and red onion as desired. Finish with a light drizzle of olive oil and a pinch of crushed red pepper flakes.

Bake

Slide pizza onto the preheated stone/sheet and bake 7–9 minutes at 500°F until crust is golden and cheese is bubbly. For personal pizzas, check at 6–8 minutes. Rotate once halfway for even browning if necessary.

Finish

Remove pizza from oven, sprinkle with grated Parmesan and fresh basil leaves. Let rest 2–3 minutes, slice, and serve.

Cook pasta

Bring a large pot of salted water to a boil. Add 8 oz dry pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain pasta, reserving water.

Combine with sauce

In a large skillet over medium heat, warm prepared tomato sauce. Add drained pasta and 1/4 to 1/2 cup reserved pasta water to loosen the sauce and create a glossy coating. Toss for 1–2 minutes until well combined.

Finish pasta

Stir in 1 cup shredded mozzarella and 2–3 tablespoons grated Parmesan off the heat so cheese melts into the sauce. Add fresh basil, crushed red pepper flakes to taste, and drizzle 1 teaspoon olive oil. Adjust seasoning with salt and pepper, then serve immediately.