Small 9" (4 Slice) Recipe

Activate yeast and combine

In a small bowl combine warm water (0.5 cup) and sugar (0.5 tsp). Sprinkle the instant dry yeast (0.75 tsp) over the water and stir gently. Let sit 3–5 minutes until foamy. If it doesn’t foam, your yeast may be old—use fresh yeast or slightly warmer water and retry.

Mix dough

In a medium bowl whisk together 1.5 cups all-purpose flour and 0.5 tsp fine salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. If dough is too sticky add up to 1–2 tablespoons additional flour, a little at a time.

First rise

Lightly oil a small bowl, place the dough ball inside, turn to coat, cover with plastic wrap or a kitchen towel, and let rise in a warm place until nearly doubled, about 45–60 minutes. For a quicker option, let rest 20–30 minutes — dough will be slightly less airy but workable.

Prepare sauce

While dough rises, combine 1/2 cup crushed tomatoes, 1 tsp tomato paste, 1 minced garlic clove, 1/4 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir until smooth and taste; adjust salt or herbs as desired. This makes a lightly seasoned pizza sauce — no cooking required for a quick pizza.

Preheat oven and prepare pan

Place oven rack in the lower-middle position and preheat oven to 475°F (245°C) for at least 20 minutes so the oven and rack are hot. Lightly oil the 9-inch pizza pan or baking sheet and dust with 1 tsp cornmeal or semolina to prevent sticking.

Shape dough

Punch down risen dough and turn it out onto a lightly floured surface. Using your fingers, press and stretch the dough into a roughly 9-inch circle about 1/4-inch thick. Alternatively, roll with a rolling pin, then transfer to the prepared pan and gently ease into a uniform circle with a slightly thicker rim for the crust.

Sauce the crust

Spread the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create an even layer approximately 2–3 tablespoons of sauce total.

Top with cheese and extras

Distribute 4 oz fresh mozzarella evenly across the sauced dough. Sprinkle 1 tsp grated Parmesan over the top. If using, add red pepper flakes (1/8 tsp) for heat. Drizzle 1/2 tsp olive oil over the cheese to help browning.

Bake

Bake in the preheated 475°F (245°C) oven for 8–12 minutes, rotating the pan once halfway through, until crust is golden and cheese is bubbly and slightly browned. Exact time depends on oven and dough thickness—start checking at 8 minutes.

Finish

Remove pizza from oven and let rest on the pan for 2 minutes. Top with fresh basil leaves (4 leaves) if using. Slice into 4 equal slices and serve immediately.

If you have leftover dough, oil lightly, place in a sealed container, and refrigerate up to 48 hours or freeze for up to 1 month. Reheat slices briefly in a 400°F oven for best texture.