One Slice Recipe

Mix yeast and liquids

Warm the water to about 105–110°F (warm to the touch). In a small bowl, combine the warm water, instant yeast and granulated sugar. Stir and let sit 3–5 minutes until it becomes slightly foamy.

Combine dry ingredients

In a separate small mixing bowl, whisk together the all-purpose flour and fine sea salt.

Form dough

Pour the foamy yeast mixture and 1/4 tablespoon olive oil into the flour. Mix with a fork or small spatula until a shaggy dough forms. If dough is too dry, add up to 1/2 teaspoon more warm water. Turn onto a lightly floured surface and knead by hand for 3–4 minutes until smooth and slightly elastic.

Proof

Lightly oil a small bowl, place the dough ball inside, cover with plastic wrap or a damp towel and let rest in a warm spot for 30–45 minutes, until it puffs noticeably (the small dough will rise faster).

Shape and par-bake

Preheat oven to 500°F (or as hot as your oven will go) with a baking sheet or pizza stone inside. After proofing, gently deflate the dough and stretch or roll it into a thin oval or circle roughly the size of one large slice (about 6–7 inches long and very thin). Transfer to a piece of parchment. Dock the surface lightly with a fork. Slide the parchment and shaped dough onto the preheated baking surface and par-bake for 3–5 minutes until the surface firms but does not brown significantly. Remove from oven and set aside.

Prepare sauce

In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, salt, pepper and 1/4 teaspoon olive oil. Stir until smooth and taste, adjusting salt if needed. The sauce should be thick enough to spread in a thin layer.

Apply sauce

Using the back of a spoon, spread about 1–1.5 tablespoons of the sauce evenly over the par-baked crust, leaving a 1/4-inch edge bare.

Add cheese and finish-bake

Scatter about 1/2 ounce shredded or thinly sliced mozzarella evenly over the sauced crust. Sprinkle the grated Parmesan and a pinch of crushed red pepper flakes if using. Slide the pizza back onto the hot baking surface and bake for 3–6 minutes more, until the cheese is melted and the crust edges have a few golden/browned spots.

Garnish and serve

Remove the slice from the oven and let rest 1–2 minutes. Top with a fresh basil leaf and a very light pinch of flaky sea salt. Slice (if desired) and serve hot — this recipe yields one generously sized slice.