Method

Dough & Assembly (for 3 small 8-inch pizzas)

Make the dough: In a large bowl or stand mixer bowl combine 1 1/2 cups warm water (105–115°F / 40–46°C), 1 tbs instant yeast and 1 tsp sugar. Stir and let bloom 5 minutes until slightly foamy.

Add 4 cups all-purpose flour, 1 tsp fine sea salt and 2 tbs olive oil to the bowl. Mix with a spoon or dough hook until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbs more flour, 1 tbsp at a time.

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or towel and let rise in a warm place until doubled, about 60–75 minutes.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Line a baking sheet or pizza peel with semolina or cornmeal.

Divide risen dough into three equal pieces. On a lightly floured surface, shape each piece into an 8-inch round by pressing from center to edge, leaving a slightly thicker rim. Transfer to prepared peel or baking sheet.

Toppings (makes three 8-inch 1–3-item pizzas)

Spread about 1/3 cup pizza sauce onto each dough round, leaving a 1/2-inch rim.

Top pizzas according to the 1–3 item assortment plan. Example combinations: 1) Classic pepperoni: 10 pepperoni slices and 1 cup shredded mozzarella. 2) Mushroom & onion: 1 cup sliced mushrooms, 1/4 cup sliced red onion and 1 cup shredded mozzarella. 3) Margherita-style: 1 cup shredded mozzarella and 4 fresh basil leaves scattered on the pizza after baking.

Distribute remaining cheese evenly so each pizza has about 1 cup shredded mozzarella. Lightly season toppings with a pinch of salt and pepper if desired.

Slide pizzas onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes, until crust is golden and cheese is bubbling.

Garlic Butter & Finish

While pizzas bake, make garlic butter: In a small saucepan or microwave-safe bowl melt 6 tbs unsalted butter. Stir in 3 tsp minced garlic, 1 tsp dried parsley, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Warm gently 1–2 minutes to bloom garlic aroma; do not burn. Remove from heat.

When pizzas come out of the oven, brush the crust edges and top lightly with the garlic butter. For the Margherita-style pizza, add fresh basil leaves now so they stay bright and not wilted.

Immediately sprinkle each pizza with grated Romano cheese to taste (divide the 1/2 cup between the three pizzas).

Slice each pizza into 6 slices. Serve hot with additional marinara in small bowls for dipping.

An Assortment Of 1-3 Item Pizzas Recipe