10" One-topping Pizza Recipe

Activate and combine

In a medium bowl whisk together warm water, sugar and instant yeast. Let sit 2–3 minutes until foamy. Add olive oil, flour and salt.

Mix and knead

Stir until shaggy dough forms, then turn onto a lightly floured surface and knead about 5–7 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry add 1 tsp water at a time.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until about doubled, 45–60 minutes.

Combine sauce ingredients

While dough rises, stir together crushed tomatoes, olive oil, minced garlic, oregano, basil, salt and pepper in a small bowl. Taste and adjust seasoning. No cooking required — keep sauce slightly loose so it spreads easily.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, use the highest temperature available.

Shape dough to 10-inch

After dough has risen, press out gases and turn onto a lightly floured surface. Using fingers, press and stretch the dough into a 10-inch round about 1/4-inch thick in the center with a slightly thicker edge. If dough resists, let rest 5 minutes and continue.

Prep pan or peel

Lightly dust a pizza peel or baking sheet with cornmeal or flour and brush with 1/2 tablespoon olive oil to prevent sticking.

Assemble pizza

Transfer shaped dough to prepared peel or pan. Spread about 1/4 to 1/3 cup of the sauce evenly over the dough, leaving a 1/2-inch rim. Sprinkle shredded mozzarella evenly over the sauce. Arrange 12 slices of chosen topping evenly on top.

Bake

Slide pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbly and lightly browned, 8–12 minutes depending on oven and stone heat. Rotate halfway if necessary for even browning.

Finish

Remove pizza from oven. Brush crust lightly with remaining olive oil if desired, scatter fresh basil leaves and sprinkle red pepper flakes to taste. Let rest 2–3 minutes before slicing.