(I feel somewhat ashamed to call this pizza so let's just call it a little flatbread snack)

ingredients

• 1/2 cup all-purpose flour

• 1/2 tsp active dry yeast

• 1/3 cup warm water (between 100-110F)

• pinch of sugar

• 1/2 tsp kosher salt

• 1/2 tbsp olive oil

• toppings

steps

1. In a small bowl, add the warm water, sugar, and active dry yeast. Set aside for 5-10 minutes until foamy.

2. In a separate small mixing bowl, add your flour and kosher salt. Whisk until well mixed.

3. Add the yeast mixture into the flour in the small mixing bowl. Mix and knead until a round sticky ball of dough is formed.

4. Drizzle some olive oil (not much is needed) into the mixing bowl before adding your dough back in. Use your dough to spread the olive oil evenly around the bowl to prevent sticking. Cover with plastic wrap and let rise for ~1 hour or until double.

5. Prepare your toppings. Tip: hands down, my favorite pizza sauce is just taking a can of whole San Marzano tomatoes, taking the tomatoes out, crushing them with my hands, adding a pinch of kosher salt, and mixing.

6. Preheat your oven to as high as it goes, aiming for between 500F to 525F. You can use a pizza stone if you have one and let it heat up in the oven during this, or if you're lazy like me, we'll blind bake the crust before adding toppings to do our best to prevent soggy bottoms.

7. Once the dough is doubled, lightly dust some flour onto a clean surface. Turn out the dough and without punching out the air, just gently start from the middle and press the dough outwards to stretch it into a round shape. The dough should stretch really easily so be careful and gentle. Turn the dough over every now and then to ensure it's not sticking to your surface.

8. If you're not using a pizza stone: Once stretched out, place onto a sheet of parchment paper on a baking tray if you're not using a pizza stone. Blind bake for 3-4 minutes or until pale but starting to lightly brown. Take out the pizza crust, add toppings (be careful since it's hot!), and bake again for another 3-4 minutes or until the outer crust is browned and toppings are bubbling.

9. If you are using a pizza stone: Once stretched out, add the toppings and carefully use a pizza peel to transfer it onto the pizza stone. Bake for 6-8 minutes or until the outer crust is browned and toppings are bubbling.

10. Wait a couple minutes before slicing. Enjoy!