Small Pizza Recipe

Activate and mix

In a small bowl combine warm water (about 100–110°F / 38–43°C), instant yeast, and sugar. Let sit 3–5 minutes until slightly foamy. In a medium mixing bowl whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil to the flour.

Knead

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour; if too dry, wet hands and continue kneading.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil. Place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Portion and rest

Punch down the dough and divide into 2 equal pieces. Shape each into a ball, cover and let rest for 10 minutes to relax the gluten, making it easier to shape.

Shape crusts

On a surface dusted with a little flour and cornmeal/semolina, press each ball into an 8-inch disk, working from the center outward with your fingertips to create a 1/2"–3/4" thicker rim. For a thin crust, stretch dough gently with your knuckles to desired size. Transfer shaped crusts to a pizza peel or baking sheet lined with parchment.

Combine crushed tomatoes, minced garlic, dried oregano, salt, pepper, and 1 teaspoon olive oil in a small bowl. Taste and adjust seasoning. You only need about 1–1.5 tablespoons of sauce per small pizza—spread thinly to avoid soggy crust.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven's max is lower, preheat to the highest temperature available.

Top pizzas

Lightly dust each prepared crust with a pinch of cornmeal/semolina. Spread 1–1.5 tablespoons of tomato sauce over each crust, leaving the rim exposed. Sprinkle 1/2 cup shredded mozzarella evenly over each pizza (divide total 1 cup between the two). Add optional pepperoni or other toppings if using. Drizzle each pizza with a little olive oil.

Bake

Using the peel, slide pizza onto the preheated stone or baking sheet. Bake 6–9 minutes at 500°F (time will vary by oven) until crust is golden and cheese is bubbling and slightly browned. Rotate halfway through for even browning.

Finish

Remove pizzas to a cutting board. Scatter fresh basil leaves over the hot pizzas and let rest 2 minutes. Slice into 6–8 wedges and serve immediately.

If short on time, use store-bought small pizza dough or pre-baked crusts; adjust baking time accordingly (usually 5–7 minutes for pre-baked crusts at 450°F). For a crisper bottom, bake directly on a preheated stone or steel.