Personal Recipe

Prepare the dough

Warm 1/3 cup (about 80–100°F / 27–38°C) of water. In a small bowl, combine 0.5 tsp instant dry yeast and 0.25 tsp sugar. Add the warm water, stir, and let sit 2–3 minutes until foamy. In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.5 tsp fine salt. Make a well, pour in the yeast mixture and 1 tbsp olive oil. Mix with a spoon until a shaggy dough forms.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic (or mix and knead in a stand mixer with dough hook for 3–4 minutes). Shape into a ball, lightly oil the bowl, place the dough back, cover with plastic wrap or a towel, and let rest in a warm spot for 30–45 minutes until roughly doubled in size.

Preheat and shape

Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet on the middle rack while it heats. After the dough has risen, turn it out onto a surface dusted with cornmeal or flour. Press and stretch the dough with your fingers into a 7–8 inch round, leaving a slightly thicker edge for the crust. If the dough resists, let it rest 5 minutes and continue.

Assemble the pizza

Transfer the stretched dough to a piece of parchment paper for easier handling (or onto a floured pizza peel). Brush the surface lightly with 1 tsp olive oil, leaving the rim bare. Spread 1/4 cup tomato sauce evenly over the dough, leaving the crust edge. Sprinkle 3/4 cup shredded mozzarella evenly, then 1 tbsp grated Parmesan. Add any optional toppings now (pepperoni, mushrooms, sliced bell pepper, onions, olives) in a single layer. Season lightly with 1/8 tsp salt and 1/8 tsp black pepper.

Bake

Using the parchment paper, transfer the pizza onto the preheated stone or baking sheet. Bake for 8–11 minutes until the crust is golden and the cheese is bubbly and slightly browned. If using a very hot stone, check at 7 minutes to avoid burning.

Finish and serve

Remove the pizza from the oven, transfer to a cutting board. Scatter fresh basil leaves over the hot pizza. Let rest 2 minutes, then slice and serve. Drizzle a little extra-virgin olive oil if desired.