Build Your Own 10″ Pizza Recipe

Bloom yeast

Combine warm water (about 100 ml, 105–115°F / 40–46°C) with the granulated sugar and instant yeast in a small bowl. Stir briefly and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl whisk together the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. If dough feels too dry, add up to 1 tablespoon warm water; if too sticky, dust with a little extra flour.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape

Gently deflate the risen dough and turn out onto a lightly floured surface. Using your hands, press and stretch the dough into a 10-inch round about 1/4–1/2 inch thick at the edges, leaving a slightly thicker rim. Transfer to a pizza peel or baking sheet dusted with flour or cornmeal.

Combine sauce

While the dough rises, make the sauce. In a bowl combine crushed tomatoes, minced garlic, olive oil, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Taste and adjust seasoning. The sauce should be slightly thicker than runny—if too thin, simmer in a small saucepan over medium-low heat 5–8 minutes to reduce, then cool.

Spread

Spread a thin, even layer (about 1/3 to 1/2 cup) of sauce over the shaped dough, leaving a 1/2-inch border for the crust. Do not overload; a thin layer supports proper baking for a 10-inch pizza.

Preheat oven

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If you don't have that temperature available, set oven to its highest setting.

Assemble

Sprinkle the shredded mozzarella evenly over the sauce (about 1 to 1 1/2 cups). Add grated Parmesan. Arrange chosen toppings (pepperoni, bell pepper, red onion, mushrooms) in an even single layer. Avoid piling toppings too thickly to ensure even cooking.

Brush edge

Lightly brush the exposed crust edge with 1 teaspoon olive oil to promote browning.

Bake

Slide the pizza onto the preheated stone or sheet and bake 7–10 minutes until the crust is golden and cheese is bubbling and lightly browned. Rotate halfway through if your oven has hot spots. Thinner dough or higher temperature may take as little as 5–6 minutes; watch closely.

Rest and finish

Remove the pizza from the oven and let rest 2–3 minutes on the peel or sheet. Scatter fresh basil leaves on top, sprinkle cracked black pepper and optional red pepper flakes to taste, and finish with a light drizzle of olive oil if desired.

Slice and serve

Transfer to a cutting board, cut into 6–8 slices and serve immediately.