Personal Pizza Recipe

Proof yeast

In a small bowl combine warm water (75–80 ml), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

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

When yeast is foamy, add olive oil to the yeast mixture, then pour into the flour well. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 45–60 minutes.

After rising, gently punch down dough and transfer to a lightly floured surface. Shape into a ball and let rest 10 minutes before shaping.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while the oven heats. If using a baking sheet, lightly oil or dust with cornmeal.

Prepare sauce: in a small bowl stir together tomato passata, minced garlic, dried oregano and 1/4 tsp salt. Taste and adjust seasoning.

On a floured surface, press or roll the rested dough into a 9–10 inch (personal) round about 1/4 inch thick. For a crisp edge leave a slightly thicker rim. Sprinkle cornmeal or semolina onto a peel or baking sheet and transfer the shaped dough onto it.

Brush the dough rim lightly with 1 tsp olive oil to promote browning.

Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving the rim uncovered.

Sprinkle the grated mozzarella evenly across the sauce, then add Parmesan if using.

Arrange chosen toppings (pepperoni, bell pepper, mushrooms, onion, etc.) evenly over the cheese. Sprinkle crushed red pepper flakes if you like heat.

If using a pizza stone, slide the pizza (on the peel) directly onto the hot stone. If using a baking sheet, place it in the oven on the middle rack.

Bake for 9–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and lightly browned.

Remove pizza from oven. Let rest 1–2 minutes, then top with fresh basil leaves. Slice and serve hot.