1 Topping Recipe

Activate yeast & combine

In a large mixing bowl, stir the warm water, sugar and instant dry yeast. Let sit 5 minutes until foamy. Add olive oil, salt and half the flour (1.5 cups). Stir to combine into a shaggy dough.

Knead

Gradually add the remaining flour as you knead for about 6–8 minutes by hand (or 4–5 minutes in a stand mixer with dough hook) until the dough is smooth, elastic and slightly tacky but not sticky. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1–2 tsp water.

First rise

Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape crust

After the dough has doubled, punch it down and transfer to a lightly floured surface. For a single 12–14-inch pizza, gently stretch or roll the dough into a 12–14-inch round about 1/4-inch thick with a slightly thicker rim. If you prefer a thicker crust, shape accordingly. Transfer to a pizza peel or baking sheet lined with parchment or a lightly oiled pizza pan.

Make sauce

While the dough is rising, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, sugar (if using) and 1 tsp olive oil in a small bowl. Stir until smooth and taste; adjust seasoning. This simple sauce should be slightly thick — if thin, simmer in a small saucepan over low heat 5–8 minutes to reduce, then cool.

Spread sauce

Preheat oven to 475°F (245°C) with rack in the middle (or use pizza stone and preheat 30+ minutes). Spread about 1/2 to 2/3 cup of the sauce evenly over the stretched dough, leaving a 1/2-inch edge for the crust. Use the back of a spoon to get a thin, even layer; less is better to avoid a soggy pizza.

Add cheese and topping

Sprinkle the shredded mozzarella evenly over the sauced dough, distributing to the edge but not over the crust rim. Arrange your single chosen topping (e.g., pepperoni) in a single layer over the cheese. If using delicate items like fresh basil, hold off until after baking.

Finish and bake

Brush the exposed crust edge lightly with 1 tsp olive oil to promote browning. Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown. Keep an eye after 8 minutes as oven times vary.

Rest and serve

Remove the pizza from the oven. Let rest 2–3 minutes. If desired, sprinkle grated Parmesan and scatter fresh basil leaves on top. Slice into 8 pieces and serve hot.