Large 1-topping Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir briefly and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp salt. Make a well and add the foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 5–7 minutes by hand).

Knead

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not overly sticky. Add up to 2 tbsp additional flour if too sticky.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Shape

Punch down the dough to release air and transfer to a lightly floured surface. For a large 14–16 inch pizza, shape the dough into a disk and let rest 10 minutes, covered, to relax the gluten before stretching.

Prepare sauce while dough rises. In a medium bowl or small saucepan, heat 1 tbsp olive oil over medium-low heat, add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Add 1½ cups crushed tomatoes and 2 tbsp tomato paste and stir until combined.

Season with 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, ¼ tsp black pepper and ½ tsp sugar if desired. Simmer on low for 8–12 minutes to reduce and thicken slightly, stirring occasionally. Taste and adjust seasoning, then let cool to room temperature before using.

Preheat oven and prepare pan: Preheat your oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it on a middle rack while preheating. Lightly dust a pizza pan or peel with 1 tbsp cornmeal or semolina to prevent sticking.

Stretch dough: On a lightly floured surface, stretch or roll the rested dough into a 14–16 inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared pan or a pizza peel dusted with cornmeal.

Brush crust: Lightly brush the outer edge of the dough with 1 tsp olive oil to help browning.

Sauce and cheese: Spread ¾ to 1 cup of the prepared tomato sauce evenly over the dough, leaving a ½–1 inch border. Evenly distribute 3 cups shredded low-moisture mozzarella over the sauce.

Add your single topping: Add one topping choice across the pizza. Example quantities: 30–40 thin pepperoni slices for a classic pepperoni pizza; or 1–1½ cups sliced mushrooms or bell peppers, or 8 oz cooked sausage crumbles. Distribute evenly so every slice gets topping.

Optional: sprinkle ½ tsp red pepper flakes across the pizza if you like heat.

Bake: Bake the pizza on the preheated stone or in the oven for 10–14 minutes, rotating halfway through, until the crust is golden and the cheese is bubbling and starting to brown in spots. Baking time will vary with oven temperature and thickness of dough.

Rest and finish: Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves (6 leaves) on top if desired, slice, and serve.