10" 1-topping Pizzas Recipe

Bloom yeast

In a small bowl, whisk warm water, sugar and yeast. Let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 5 3/4 cups of the flour and the salt. Mix briefly to combine.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix on low speed (or stir by hand) until dough forms and pulls away from the bowl, about 4–6 minutes in mixer or 8–10 minutes by hand. If dough is sticky, add remaining quarter cup flour, 1 tablespoon at a time, until tacky but not sticky.

Turn dough onto a lightly floured surface and knead a minute to form a smooth ball. Divide dough into four equal pieces (about 10–12 oz / 280–340 g each).

Lightly oil a large bowl, place dough pieces in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours. For better flavor, refrigerate covered for 8–24 hours and bring back to room temperature before shaping (add 30–60 minutes if chilled).

While dough rises (or up to 3 days ahead), make the sauce. In a medium saucepan heat 1 tablespoon olive oil over medium heat.

Add minced garlic and sauté 30–60 seconds until fragrant (do not brown).

Pour in the crushed tomatoes, add oregano, basil, salt and pepper. Stir and bring to a gentle simmer. Reduce heat to low and simmer uncovered 12–15 minutes to concentrate flavors, stirring occasionally. Remove from heat and cool to room temperature before using. (Alternatively use a high-quality store-bought pizza sauce — about 2 1/2 cups total.)

Preheat oven: If you have a pizza stone, place it on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a steel, preheat similarly. If you have a commercial pizza oven, follow manufacturer recommendations (typically 550–700°F).

Prepare dough: On a lightly floured surface, take one dough ball and press from center outward to form a 10" round, leaving a slightly thicker 1/2"–3/4" rim. You can stretch by hand or use a rolling pin for a thin crust. Transfer to a peel or inverted baking sheet dusted with cornmeal/semolina to prevent sticking.

Sauce and cheese: Spoon about 1/2 to 2/3 cup of sauce onto the center of the dough, spreading in a thin, even layer to within 1/2" of the edge. Scatter 2 cups shredded mozzarella evenly over the sauce. Sprinkle about 3 tablespoons grated parmesan over the top if desired.

Add topping: Arrange approximately 1/2 cup (about 2 cups loosely packed for sliced/large toppings or 1/2 cup for denser toppings) of your chosen single topping evenly over the cheese. For pepperoni use ~20–25 slices per pizza; for sausage use cooked crumbles, for vegetables sauté or roast thicker vegetables first to avoid sogginess.

Brush crust: Lightly brush exposed crust rim with a thin coating of olive oil to promote browning.

Bake: Slide the pizza onto the preheated stone or baking steel and bake 7–10 minutes at 500°F, rotating once halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven and temperature: at higher temperatures (550–600°F) expect 4–7 minutes.

Finish: Remove pizza with a peel or large spatula. Let rest 1–2 minutes, slice into 6–8 slices, and serve hot. Repeat process for remaining dough balls and toppings.