Small Recipe

Mix and proof

Combine warm water (about 105–110°F) with sugar in a mixing bowl, stir briefly then sprinkle the instant yeast on top. Let sit 2–3 minutes until slightly foamy. Add flour, salt, and olive oil to the bowl. Stir with a wooden spoon or use a dough hook on low until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in stand mixer on medium). The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if too sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 45–60 minutes, or until doubled.

Shape

Gently deflate dough and turn onto a lightly floured surface. Press and stretch into a 9–10 inch diameter round (small pizza). Create a slight rim by folding the edges inward and pressing gently. Transfer to a lightly oiled baking sheet or a pizza peel dusted with semolina or flour.

Stir together crushed tomatoes, minced garlic, dried oregano, dried basil, olive oil, salt, and black pepper in a small bowl. Taste and adjust seasoning. This makes a simple, no-cook pizza sauce—use about 3–4 tablespoons to lightly cover the formed dough, leaving the edge bare.

Preheat oven to 500°F (or highest setting) with a rack in the upper-middle position; if using a pizza stone, place it in the oven before preheating for at least 30 minutes. Brush the dough edge lightly with 1/2 tsp olive oil to promote browning.

Spread 3–4 tablespoons of the prepared sauce over the dough, leaving a 1/2–3/4 inch border. Distribute the fresh mozzarella evenly across the pizza. Sprinkle grated parmesan and optional red pepper flakes if using.

Add any optional add-ins evenly (pepperoni, mushrooms, peppers, sausage). Avoid overloading—small pizza should be light on toppings so it cooks through.

Bake directly on the preheated stone or on the baking sheet for 8–10 minutes, rotating once halfway through, until crust is golden and cheese is bubbling with slight browning.

Remove pizza from oven. Immediately scatter fresh basil leaves across the hot pizza and drizzle 1/2 tsp olive oil over the top. Let rest 2–3 minutes, then slice and serve.

This yields one small (9–10 inch) pizza. For thinner crust, roll dough slightly thinner and reduce baking time by 1–2 minutes; for thicker crust, allow a slightly longer bake. All optional add-ins are listed—adjust quantities based on preference, but ensure they are cooked/prepared where needed (e.g., sausage).