1 Topping Pizza Recipe

Activate yeast

In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer with dough hook), combine 3 cups of the flour and the salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Stir or mix on low until a shaggy dough forms.

If using a mixer, knead with the dough hook 6–8 minutes until smooth and elastic. If by hand, turn dough onto a floured surface and knead 8–10 minutes, adding up to 0.5 cup of the remaining flour as needed to prevent sticking, until the dough is supple and slightly tacky but not sticky.

Form dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.

After rising, punch the dough down, then transfer to a lightly floured surface. For a single 12–14 inch pizza, shape the dough into a disc and let rest 10 minutes before stretching. For two smaller pizzas, divide into two equal pieces and let rest 10 minutes.

While the dough is rising, prepare the sauce. In a small bowl, combine the crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 teaspoon olive oil, salt, and black pepper. Stir until smooth and taste; adjust seasoning as needed. No cooking required for a fresh, quick pizza sauce.

Preheat your oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, place it upside down in the oven to preheat for 20–30 minutes.

Shred mozzarella if not pre-shredded. Prepare your chosen topping (for pepperoni, separate slices; for vegetables, slice thinly and pat dry to remove excess moisture).

Lightly dust a pizza peel or an inverted baking sheet with the cornmeal or semolina to prevent sticking. Stretch or roll the rested dough on a floured surface into a 12–14 inch circle (or desired size). Leave a slightly thicker edge for the crust.

Transfer the stretched dough to the prepared peel or inverted baking sheet dusted with cornmeal.

Brush the outer 1/2-inch of the crust lightly with 1 teaspoon olive oil to encourage browning.

Spread about 3/4 cup of the sauce evenly over the dough, leaving the crust edge clear.

Scatter the 2 cups shredded mozzarella evenly over the sauce.

Place your single topping evenly across the pizza (for pepperoni, arrange 20–30 slices depending on size; for vegetables, distribute in a single layer).

Slide the pizza onto the preheated stone or baking surface. Bake at 475–500°F (245–260°C) for 8–12 minutes, rotating halfway if your oven has hot spots, until the crust is golden and cheese is bubbly and beginning to brown.

If you prefer a crisper bottom, bake an additional 1–2 minutes while watching carefully to prevent burning.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes to allow the cheese to set slightly.

Garnish with fresh basil leaves if using and a light sprinkle of red pepper flakes to taste.

Slice into 8 slices and serve hot.