8" Cheese Or Pepperoni Pizza Recipe

Activate yeast and mix

In a small bowl, stir the warm water, instant yeast and sugar. Let sit 3–5 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

In a medium bowl, combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon olive oil.

Stir with a fork or spatula until the dough comes together. If too sticky, add up to 1 tablespoon more flour; if too dry, add up to 1 tablespoon more water. You want a soft, slightly tacky dough.

Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 3 minutes on low speed.

Shape into a ball, lightly coat with a few drops of olive oil, place in a small bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 45–60 minutes until doubled. For quicker use, let rest 20–30 minutes (dough will be slightly less airy).

While dough is rising, make the sauce. In a small bowl combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper and optional crushed red pepper.

Stir until smooth. Taste and adjust seasoning—add a pinch more salt or a small pinch of sugar if the tomatoes are too acidic. The sauce should be slightly thicker than loose tomatoes so it won't make the crust soggy.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

After dough has risen, gently punch down and turn out onto a lightly floured surface. Press and stretch the dough into an 8-inch round (about 0.25–0.375 inch / 6–10 mm thick). For a slightly thicker edge, leave a 3/4-inch rim and press the center thinner.

Transfer the stretched dough to a lightly floured pizza peel or prepared baking sheet/parchment. Brush the outer 1/2 inch of the rim with 1/2 teaspoon olive oil for a golden crust.

Spread about 3–4 tablespoons (roughly 1/4 cup to 1/3 cup) of the prepared sauce evenly over the dough, leaving the edge clear. Use less sauce for a crisper crust.

Scatter 1 cup shredded mozzarella evenly over the sauce. If making pepperoni pizza, arrange about 10–14 pepperoni slices on top of the cheese in an even layer.

Sprinkle grated Parmesan if using. Slide the pizza onto the preheated stone or place the baking sheet in the oven.

Bake 8–12 minutes until the crust is golden-brown and cheese is bubbly and beginning to brown. Oven times vary—start checking at 7 minutes if your oven runs hot.

Remove pizza from oven. Let rest 2–3 minutes. If desired, tear and scatter fresh basil leaves on top. Slice into 6 slices and serve hot.