Cheese Pizza (7" Personal) Recipe

Activate and mix

In a small bowl, combine warm water, instant yeast, and sugar. Stir and let sit 3–5 minutes until slightly foamy. In a medium bowl combine flour and salt. Make a well and add yeast mixture and 1/2 tablespoon olive oil.

Form dough

Mix with a fork or rubber spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead about 4–6 minutes until smooth and elastic. If dough is too sticky, add up to 1 tablespoon more flour; if too dry add a few drops of water.

Rest

Form into a tight ball, place in a lightly oiled small bowl (brush with remaining 1/2 teaspoon olive oil), cover with plastic wrap or a towel and let rest at room temperature for 20–30 minutes until slightly puffy. For quicker handling, rest at least 15 minutes; dough should be relaxed for easy stretching.

Shape

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on middle rack for at least 30 minutes. Sprinkle a 7-inch pizza pan or peel with cornmeal/semolina. On a lightly floured surface, press and stretch the dough ball into a 7-inch round about 1/8–1/4-inch thick, leaving a slightly thicker rim. Transfer to the prepared pan or a cornmeal-dusted peel.

Combine sauce ingredients

In a small bowl, stir together crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, sugar (if using), salt, and black pepper until smooth and well combined. Taste and adjust salt or sugar for brightness. The sauce should be fairly thin so it spreads easily without weighing down the small pizza.

Spread sauce

Spoon approximately 2–3 tablespoons of sauce onto the stretched dough and spread leaving a 1/4–1/2-inch rim. Use more or less to preference but avoid over-saucing.

Assemble cheese

Distribute the shredded or sliced fresh mozzarella evenly over the sauced dough, leaving the edge clear. Sprinkle the grated Parmesan evenly over the mozzarella. Lightly brush the exposed crust with about 1/2 teaspoon olive oil and optionally sprinkle red pepper flakes around the center if using.

Bake

Slide the pizza onto the preheated pizza stone or inverted baking sheet, or place the pan in the oven. Bake at 500°F (260°C) for 7–9 minutes, rotating halfway if necessary, until the crust is golden and blistered in spots and the cheese is melted and bubbling with slight browning. Oven times vary—watch closely after 6 minutes.

Finish

Remove pizza from oven. If using fresh basil, scatter leaves over the hot pizza so they wilt slightly. Let the pizza rest 1–2 minutes. Slice and serve immediately.

If baking on a pan (not a stone), preheat pan in oven and lightly oil it or spray to prevent sticking. Use cornmeal under the crust to help slide the pizza off a peel onto the stone. Store any leftover pizza refrigerated and reheat in oven or skillet for best texture.