Here’s how to make your own. This cheese pizza’s crust is thin, crispy and flaky, demonstrating why the Domino’s pizza that inspired it is such a favorite among chefs.

Thin-crust pizza is a lighter option than the regular thick-crust pizza and uses less dough. It is also quicker to make as the dough does not have to be proofed.

And I baked the pizza on a preheated stone or overturned sheet pan — for a spell on the parchment, then, once it released along the edges, sliding it off to brown the crust some more.

Make the pizza: In a small bowl, stir together the tomatoes, 1 tablespoon of the oil, the sugar, oregano and salt. Taste, and season with more salt, if desired.

Unlike Neapolitan, which benefits from pro-level pizza ovens that can get up to 900 degrees or higher, baking it in 90 seconds, this dough works best at 450 degrees — well within reach of any ...