Recipe Summary

35 mins
8 hrs
1 hr
1 hr
5 mins
10 hrs 40 mins
five 8-inch pizzas (4 appetizer servings per pizza)


Ingredient Checklist


Instructions Checklist
  • Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended. Cover the bowl with plastic wrap and let it rest 8 to 24 hours at room temperature (about 70°F or cooler).

  • After 8 hours, the dough should have risen and be bubbly on the surface. Transfer the dough to the refrigerator for at least an hour before dividing, so it's easier to work with.

  • Lightly rub your hands and counter with olive oil. Turn out the dough onto the counter in one piece. Lightly dust it with flour and fold the dough on itself a few times, adding more flour if needed, until it comes together and is not so airy. Cut into five equal pieces (for pizza), about 6 ounces a piece.

  • Sprinkle the dough pieces with flour. Transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap and let them rise about 1 hour. Meanwhile gather pizza toppings (See below).

  • Arrange oven racks so the top of the pizza will be 4 inches from heat. If using a baking stone, heat it in a 500°F oven for 1 hour. If using a cast iron skillet or griddle pan, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer, upside down, to under the preheated broiler or turn oven to broil setting.

  • Meanwhile, shape the dough. Liberally dust a work surface with flour. Scoop the ball of dough onto it. Sprinkle with flour and knead a few times until no longer sticky, adding more flour as needed. Form an 8-inch round by pressing from center toward edges, leaving a 1-inch border thicker than the rest. If dough is too elastic, springing back rather than stretching, let it rest a few minutes before shaping.

  • Place dough on a pizza peel or a flat baking sheet sprinkled lightly with flour. Add toppings as below.

  • Open the oven or broiler door, quickly slide out the rack with the skillet, griddle pan, or baking stone on it. Carefully slide pizza with toppings onto the stone or skillet. Slide the broiler rack back in and close the door. Broil the pizza until the crust has puffed around the edges and darkened, preferably blackening in several spots, which should take about 5 to 8 minutes. If the top of the pizza starts to burn before the crust seems otherwise fully done, carefully lower it further from the broiler. Cool slightly, cut, and serve.


After the dough rises, it can be frozen. The dough balls can be transferred to individual freezer-safe plastic food storage bags along with a drizzle of olive oil; freeze for several months. Thaw in the refrigerator, then allow to rise at room temperature for an hour before making pizza.

Margherita Pizza

Per Pizza: Scatter 2 canned tomatoes on the dough, season with salt and pepper to taste, then quickly add 2 to 3 ounces smoked mozzarella slices. Broil for 5 to 8 minutes, or until the crust has puffed around the edges and blackened in spots. Remove pizza from oven with a wooden or metal peel or baking sheet. Transfer it to a cutting board, and let it rest for a few minutes. Sprinkle the pizza with 5 torn large basil leaves. Drizzle with 1 to 2 teaspoons olive oil.

Smoked Trout-Fennel Pizza

Layer 1 small sliced Yukon gold potato on the dough, leaving a 1-inch border. Dollop about 2 tablespoons ricotta on pizza. Broil for 5 to 8 minutes, or until crust has puffed around the edges and blackened in spots. Remove pizza with a wooden or metal peel or baking sheet. Transfer to cutting board. Scatter 2 ounces smoked trout, 3 slices of purchased preserved lemon, and 1/4 a small fennel, sliced. Let pizza rest a few minutes. In a small bowl whisk together 1 tablespoon Greek yogurt and 1 teaspoon milk; drizzle on pizza.

Reprinted with permission from Serve Yourself:

Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Nutrition Facts

111 calories; fat 2g; carbohydrates 20g; mono fat 1g; insoluble fiber 1g; protein 3g; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2mg; folate 52.4mcg; sodium 176mg; potassium 29mg; iron 1.3mg.