A single-serving-style cheese or pepperoni slice from scratch, with a chewy yeasted crust, garlicky tomato sauce and a blanket of mozzarella. This is our at-home take on the corner-store slice.
The short version
- Cheese or pepperoni: same recipe, add about 20 pepperoni slices for the pepperoni version.
- Heat: a pinch of crushed red pepper on top if you like it spicy.
- Bake: 8-12 minutes at 500°F until the cheese is bubbly and lightly browned.
💡 Chef's tip
If the sauce looks watery, simmer it for 5-7 minutes first. Thick sauce keeps the crust crisp under the cheese. Or skip the step and use our Pizza Pizza sauce, which is already thick.
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Frequently asked questions
-
How do I know the yeast is working?
It should turn foamy within 5 minutes. If it does not, start again with fresh yeast.
-
Can I make more than one slice?
Yes. Divide the dough before shaping, or bake it whole as a large thin-crust pizza and slice it.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Bloom yeast and combine
In a large mixing bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Let sit 5 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.
- 2
Mix and knead
Add flour and salt to the yeast mixture and drizzle in 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 7–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes.
- 3
- 4
Shape crust
Punch down the dough and turn it onto a lightly floured surface. Divide if making multiple slices or keep whole for a large thin crust. For a single large slice (folded slice-size), roll or stretch the dough into a rectangle roughly 10 x 12 inches (or to desired thickness). Place onto a parchment-lined baking sheet or pizza peel dusted with cornmeal.
Sauce
- 5
Prepare sauce
In a small bowl, combine tomato sauce, 1 tablespoon olive oil, minced garlic, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If the sauce seems very watery, simmer gently in a small saucepan 5–7 minutes to thicken, then cool slightly.
- 6
Apply sauce
Using the back of a spoon or a small ladle, spread an even layer of sauce over the stretched dough, leaving a 1/2-inch border for the crust.
Toppings
- 7
Add cheese and optional pepperoni
Evenly sprinkle the shredded mozzarella over the sauced dough. If making a pepperoni slice, arrange pepperoni slices in a single layer on top of the cheese, slightly overlapping as desired. Sprinkle grated Parmesan if using, and scatter crushed red pepper flakes to taste.
- 8
Final prep
Brush the exposed crust edge lightly with 1 tablespoon olive oil for a golden finish. If you like fresh basil, tear leaves and set aside to add right after baking.
- 9
Bake
Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside if available. Slide the prepared dough (on parchment) onto the stone or baking sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and thickness—watch closely after 8 minutes.
- 10
Finish and serve
Remove pizza from oven. If using fresh basil, scatter it over the hot pizza. Let rest 2–3 minutes, then slice into desired portions. Serve hot.
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