6" Signature Pizza Recipe

Proof yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a medium bowl mix flour and salt. Add the foamy yeast mixture and olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 3–4 minutes until smooth and elastic. If dough is sticky, dust with up to 1 tablespoon flour.

Rest

Form a ball, place in a lightly oiled small bowl, cover with plastic wrap or a damp towel, and let rest at room temperature 30–45 minutes until slightly puffed. (For faster prep you can skip to shaping after 20 minutes.)

Shape

On a surface dusted with coarse cornmeal or flour, press dough ball into a 6-inch round using your fingers, working from center to edges to create a slightly thicker rim. Aim for about 1/8–3/16" thickness in center.

Prepare sauce

In a small saucepan or skillet, heat 1/2 tsp olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes if using. Stir and warm just until heated through, 2–3 minutes. Remove from heat and let cool slightly. The sauce should be thick but spreadable; if too thin, simmer 1–2 minutes to reduce.

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a countertop pizza oven, preheat according to manufacturer instructions.

Top the pizza

Place the shaped dough on a piece of parchment dusted with a little cornmeal. Spread about 2 tablespoons (approximately 0.25 cup measure used in ingredients) of the prepared tomato sauce evenly over the center, leaving the rim exposed. Distribute the 2 oz fresh mozzarella evenly over the sauce.

Bake

Using a pizza peel or the back of a baking sheet, transfer the parchment with the pizza onto the preheated stone or inverted sheet. Bake 6–8 minutes at 500°F, until crust is golden and cheese is bubbling and slightly blistered. If using a lower oven temperature (450°F), bake 8–10 minutes and watch for doneness.

Finish

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza, sprinkle grated Parmesan, and drizzle 1/2 tsp olive oil over the top. Let rest 1–2 minutes, then slice or serve whole.