Individually Packaged Slices Recipe

Activate yeast

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

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Create a well and add activated yeast mixture and olive oil.

Mix on low speed (or stir with a spoon) until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or 5–7 minutes in the mixer on medium-low until smooth and elastic.

Shape 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 doubled, about 60–90 minutes.

Punch down dough, turn onto a floured surface and divide into 8 equal portions (about 100–120 g / each depending on exact flour). Shape each portion into a small disc and let rest 10 minutes to relax gluten.

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and preheat as well. Line a separate sheet or workspace with cornmeal or semolina for shaping.

Working with one dough portion at a time, press and stretch each disc into a 7–8 inch oval/triangle approximate to one large slice (thinner in center, slightly thicker at the crust). Dust work surface with cornmeal to prevent sticking.

Place each shaped slice on a parchment square sized to allow easy handling (parchment on a peel or inverted baking sheet). Brush the crust edges lightly with olive oil.

Spread about 2–3 tablespoons of cooled tomato sauce over each shaped slice, leaving a 1/2 inch border for the crust.

Evenly distribute shredded mozzarella over each slice (about 3/8 cup per slice), then sprinkle with a little grated parmesan (about 1 tablespoon each). Top with 4 pepperoni slices per slice (adjust to preference).

Carefully slide parchment + slice onto the preheated pizza stone or baking sheet. Bake 8–10 minutes at 500°F (260°C), rotating halfway, until crust is blistered and cheese is bubbly and golden in spots. Bake time may vary with oven and thickness—watch closely.

Remove baked slice with parchment, place on a rack to cool 2–3 minutes. If desired, tuck a fresh basil leaf on top and brush crust lightly with remaining olive oil for sheen.

Place one slightly cooled individual slice on its parchment square. Fold parchment around the slice, then wrap in a sheet of aluminum foil or bakery paper if transporting or storing, leaving some space so crust doesn't steam excessively.

Allow wrapped slices to cool to near room temperature before sealing and labeling. If storing for later, refrigerate up to 3 days or freeze wrapped slices up to 1 month. To reheat refrigerated slices, unwrap and reheat in a 375°F (190°C) oven for 8–10 minutes until warmed through and crust re-crisped; for frozen, thaw overnight in fridge then reheat.

Label each package with contents and date if desired. Serve each individually packaged slice warm or reheat as above.