12 Inch Cheese Pizzetta Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the granulated sugar and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

Mix & knead

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 7–9 minutes (or use a stand mixer with dough hook on medium-low for 5–6 minutes). The dough should be slightly tacky but not sticky.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Shape to 12-inch

Punch down the dough, turn it out onto a lightly floured surface and let rest 5 minutes. Using your fingers, press and stretch the dough into a roughly 12-inch round (or roll with a rolling pin), leaving a slightly thicker rim for the crust. If using a pizza peel or baking sheet, dust it with cornmeal or semolina to prevent sticking.

While the dough is rising or resting, prepare the sauce. In a small bowl combine the canned crushed tomatoes, 1 teaspoon extra-virgin olive oil, minced garlic, dried oregano, dried basil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning. Do not cook — this is a fresh-style sauce. Stir until evenly combined.

Preheat oven

Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If you have a convection setting, you may use it to encourage a crisp crust.

Transfer the stretched 12-inch dough to the prepared peel or baking sheet (dusted with cornmeal/semolina). Spread an even layer of the prepared sauce over the dough, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Distribute the sliced fresh mozzarella evenly over the sauce, leaving gaps so cheese melts into the sauce and the crust bakes through. Sprinkle the grated Parmesan evenly across the top.

Brush the exposed crust lightly with about 1 teaspoon of olive oil and sprinkle the 1/4 teaspoon coarse sea salt over the crust edge. Sprinkle crushed red pepper lightly over the cheese if desired.

Slide the pizzetta onto the preheated pizza stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbly and slightly blistered, 8–12 minutes depending on oven and stone. Check at 8 minutes and continue until done to your liking.

Remove from the oven and let rest 2 minutes. Scatter fresh basil leaves over the hot pizza and drizzle the finishing 1 teaspoon olive oil across the top. Slice and serve.

Slice the 12-inch pizzetta into 6 slices. Serve immediately while hot. Store any leftover slices refrigerated in an airtight container for up to 3 days; reheat in a hot oven or skillet to refresh crispness.