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One Topping Traditional Pizza Recipe

Name: Dua Pies One Topping Traditional Pizza Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2.5 cups all-purpose flour; 1 tsp instant dry yeast; 0.5 tsp granulated sugar; 1 tsp fine sea salt; 0.75 cups warm water (about 105–115°F / 40–46°C); 1 tbs extra-virgin olive oil; 0.5 cups canned crushed tomatoes; 1 tsp tomato paste; 1 clove garlic, minced; 0.5 tsp dried oregano; 0.25 tsp dried basil; 0.25 tsp fine sea salt; 0.125 tsp black pepper; 0.5 tsp extra-virgin olive oil; 1.5 cups shredded whole-milk mozzarella; 40 grams single topping (pepperoni or choice), sliced or arranged; 1 tsp cornmeal or semolina (for dusting); 0.5 tbs extra-virgin olive oil (for brushing); 0.25 tsp red pepper flakes (optional); 4 leaves fresh basil leaves (optional)

Inspired by Dua Pie

Time1h 20m

Serves2

Make One Topping Traditional Pizza Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough (makes one 12" thin-crust pizza)

2 1/2 cups 00 bread flour

1 tsp instant dry yeast

1/2 tsp granulated sugar

1 tsp fine sea salt

3/4 cups warm water (about 105–115°F / 40–46°C)

1 tbs extra-virgin olive oil

Sauce

1/2 cups canned crushed tomatoes

1 tsp tomato paste

1 clove Garlic, minced

1/2 tsp Dried oregano

1/4 tsp dried basil

1/4 tsp fine sea salt

1/8 tsp black pepper

1/2 tsp extra-virgin olive oil

Cheese & Topping

1 1/2 cups shredded whole-milk mozzarella

1.41 oz (40 grams) single topping (pepperoni or choice), sliced or arranged

Finishing

1 tsp cornmeal or semolina (for dusting)

1/2 tbs extra-virgin olive oil (for brushing)

1/4 tsp red pepper flakes (optional)

4 leaves fresh basil leaves (optional)

Method

Dough (makes one 12" thin-crust pizza)

Activate yeast & mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar and instant dry yeast. Stir and let sit 2–3 minutes until slightly foamy. In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 1 tablespoon more flour, a little at a time. If using a stand mixer, knead on medium speed with a dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise at room temperature for 45–60 minutes, or until roughly doubled in size.

Punch down & rest

Gently deflate (punch down) the dough, shape into a ball, cover and let rest 10 minutes to relax the gluten. This makes the dough easier to stretch into a 12" round.

Sauce

While dough rises, make the sauce: in a small bowl combine canned crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1/4 tsp salt, black pepper and 1/2 teaspoon olive oil. Stir until smooth and taste; adjust salt or herbs as desired. The sauce should be slightly thicker than raw crushed tomatoes so it won’t make the crust soggy.

Assemble & Bake

Preheat oven and prepare peel or pan

Position an oven rack in the lowest third of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes; if you have a pizza stone or steel, place it on the rack to heat as well. If using a pizza pan or baking sheet, place it in the oven upside down to preheat or preheat the pan separately.

Shape dough

On a lightly floured surface or a sheet of parchment sprinkled with 1 teaspoon cornmeal/semolina, press and stretch the rested dough into a 12" round, leaving a slightly thicker rim for the crust. Use your fingers to gently push and stretch; avoid rolling pin if you want an airy edge. Transfer the stretched dough to the cornmeal-dusted peel, parchment, or pan.

Sauce and cheese

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2"–3/4" border. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce.

Add topping

Arrange the single topping (approx. 40 g; e.g., pepperoni slices) evenly across the cheese, covering most of the surface but not piling too high to ensure even cooking.

Brush crust

Brush the exposed crust edge lightly with 1/2 tablespoon olive oil to promote browning and gloss.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes depending on oven and stone heat: look for bubbling cheese, a golden-brown crust with some char spots, and a crisp bottom. Rotate halfway through if necessary for even browning.

Finish

Carefully remove the pizza from the oven. If desired, sprinkle 1/4 teaspoon red pepper flakes and scatter fresh basil leaves (about 4) over the top. Let rest 2–3 minutes before slicing so the cheese sets slightly.