Ingredients
Scale
*Dough:*
- ¼ cup warm water (about 60g + more if needed; aim for around 110F (add ~1 tbsp more, if necessary))
- 1 tsp active dry or instant yeast
- 1 cup all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- ½ tbsp olive oil
*Toppings:*
- ½ cup pizza sauce (try making your own with canned San Marzano tomatoes)
- Fresh mozzarella to your liking (approximately 4oz)
- 1 tbsp olive oil
- 3-4 fresh basil leaves
Instructions
*Dough:*
- In a bowl, mix warm water, yeast, flour, sugar, salt, and olive oil to create a sticky dough. Add 1-2 tablespoons more water if needed.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it’s no longer sticky.
- Place the dough in a clean bowl sprayed with oil. Cover with cling wrap and let it rise in a warm spot for ~30-45 minutes until it doubles in size.
- Towards the end of proofing, preheat the oven to 450F (without a fan) with a pizza stone on the middle rack.
*Assembly:*
- Once proofed, roll the dough into a thin, 9-10″ circular sheet on a floured surface.
- Transfer the crust to a sheet of parchment paper and shape it. Prick it with a fork a few times.
- Spread pizza sauce, cover with torn mozzarella chunks, and drizzle with olive oil.
*Baking:*
- Carefully lift the parchment paper with the pizza onto the preheated pizza stone in the oven.
- Bake for ~8-12 minutes (I usually go for 10 minutes at 450F) until the crust reaches your desired crispiness.
- Remove the pizza, garnish with fresh basil, slice, and serve hot.
Notes
- Ensure the parchment paper can withstand up to 450F, or use a pizza pan for safety.
- You can make this pizza without a pizza stone.
- This recipe yields a medium-sized pizza; easily double it for two pizzas.
- Baking time may vary based on your oven temperature and desired pizza doneness.