Slice Of Pizza Recipe

Mix and proof

In a small bowl combine the warm water, sugar and instant yeast. Stir gently and let sit 3–5 minutes until foamy. Meanwhile, in a separate bowl mix the flour and salt.

Add the yeast mixture and olive oil to the flour. Stir with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 1–2 minutes until smooth and elastic. (If dough is too sticky add up to 1 tsp more flour; if too dry add a few drops of water.)

Form the dough into a small ball, lightly oil the outside, place in a small bowl, cover with plastic wrap or a damp towel and let rest at room temperature 20–30 minutes to relax and slightly puff. This short rest is sufficient for a single slice; for more flavor, refrigerate covered for several hours or overnight.

When ready, preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or line it with parchment paper.

On a lightly floured surface press and stretch the rested dough ball into a roughly 7–8 inch (18–20 cm) circle or triangle about 1/8–1/4 inch (3–6 mm) thick, shaping to the size of a single large slice. Transfer to a peel or parchment paper for topping.

Brush the outer 1/2 inch of the edge with a little olive oil to promote browning.

In a small bowl combine the crushed tomatoes (or tomato sauce) with minced garlic, dried oregano, salt and pepper. Stir until smooth. Taste and adjust seasoning; it should be slightly more concentrated than table sauce because the oven will mellow it.

Spread about 2 tablespoons of the sauce evenly over the stretched dough, leaving the outer crust edge free.

Evenly sprinkle 1/4 cup shredded mozzarella over the sauced dough, leaving the crust edge clear. Sprinkle the grated Parmesan and a pinch of red pepper flakes if using.

Slide the prepared slice (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 6–9 minutes, rotating halfway if your oven heats unevenly, until the crust is puffed and golden and the cheese is melted and lightly browned.

Remove from oven and let rest 1–2 minutes. Tear or place the fresh basil leaves on the hot slice (optional). Drizzle a few drops of olive oil over the top if desired. Slice into a triangular portion if you shaped a small round, or serve as-is.