One Topping Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Make a well in the center.

When yeast is foamy, add yeast mixture and 2 tablespoons olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 more tablespoons flour; if too dry, wet hands slightly.

Lightly oil a clean bowl with a little olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Punch down the dough, transfer to a lightly floured surface, and shape into a ball. Let rest 10 minutes before shaping the pizza.

While dough rises (or during the final resting time), make the sauce: heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant — do not brown.

Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer gently 8–10 minutes to meld flavors, stirring occasionally. Remove from heat and taste; adjust salt or herbs as desired.

Let sauce cool slightly before using so it doesn't make the dough soggy.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, oil it lightly and place in the oven to warm for a few minutes.

On a lightly floured surface, flatten the rested dough with your hands or a rolling pin into a 12-inch round (or desired size). Create a slightly thicker rim for the crust by pushing edges outward.

Transfer the dough to a piece of parchment paper (for a stone) or the prepared baking sheet. Brush the crust edge lightly with 1 teaspoon olive oil.

Spread the tomato sauce over the dough with the back of a spoon, leaving a 1/2-inch border around the edge. Use about 3/4 to 1 cup of sauce depending on preference.

Evenly sprinkle the shredded mozzarella over the sauce, leaving space at the crust. Arrange the single topping (pepperoni slices or your chosen topping) evenly over the cheese.

If desired, sprinkle crushed red pepper lightly over the top for a touch of heat.

Carefully slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until crust is golden and cheese is bubbling and slightly browned.

If you like a browner top, finish with 1–2 minutes under the broiler watching closely to avoid burning.

Remove pizza from oven, let rest 3–5 minutes. Scatter fresh basil leaves over the top if using. Slice and serve.