10" Personal Recipe

Activate yeast (if needed)

If using active dry yeast instead of instant, combine the warm water (about 105–110°F / 40–43°C), 1 tsp sugar and the yeast in a small bowl. Let sit 5–8 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour.

In a medium mixing bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast (or the activated yeast), 1 tsp sugar and 1 tsp fine sea salt. Whisk to distribute ingredients evenly.

Add 1/2 cup warm water and 1 tbsp olive oil to the flour mixture. Mix with a wooden spoon until a shaggy dough forms, about 1–2 minutes.

Turn the dough out onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and elastic. (If using a stand mixer with dough hook, knead on medium speed 4–5 minutes.) The dough should be slightly tacky but not sticky; add up to 1 tbsp more flour if sticky or a teaspoon more water if too dry.

Shape dough into a ball, coat lightly with 1/2 tsp olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

After rising, gently deflate the dough and transfer to a lightly floured surface. Using your hands or a rolling pin, press and stretch into a 10-inch circle about 1/4–1/3 inch thick. Transfer to a piece of parchment paper or a lightly oiled pizza peel/pan.

While the dough is rising, make the sauce: in a small bowl combine 3 oz crushed tomatoes, 1 tsp tomato paste, 1/2 tsp minced garlic, 1/4 tsp dried oregano, 1/8 tsp dried basil, 1/8 tsp salt, 1/16 tsp black pepper and 1/2 tsp olive oil. Stir until smooth. Taste and adjust seasoning; the sauce should be relatively concentrated because it will be used sparingly on a personal pizza.

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

Spread about 2–3 tablespoons (or desired amount) of the prepared sauce evenly over the 10-inch dough circle, leaving a 1/2-inch border for the crust.

Distribute 4 oz fresh mozzarella in thin slices or torn pieces evenly over the sauce. Sprinkle 1 tsp grated Parmesan over the top. If using red pepper flakes, sprinkle 1/8 tsp now.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F for 6–9 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and slightly browned. Baking time will vary by oven and stone temperature; watch carefully.

Remove pizza from oven. Drizzle 1/2 tsp olive oil over the crust and scatter fresh basil leaves on top. Let rest 2 minutes, then slice and serve immediately.