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1
Preheat the oven to 500.
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2
Preheat a pizza stone.
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3
In a small bowl, crumble the saffron into the water; let steep for 5 minutes.
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4
In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice.
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5
Gradually add the 3/4 cup of olive oil, beating constantly, until very thick.
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6
Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and cayenne.
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7
In a skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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8
Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds.
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9
Transfer to a plate.
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10
On a lightly floured work surface, roll out the pizza dough to a 12-inch round, 1/4 inch thick.
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11
Transfer the round to a lightly floured pizza peel.
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12
Leaving a 1/2-inch border of dough, brush the round with olive oil and sprinkle with crushed red pepper, salt and black pepper.
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13
Scatter the onion slices over the round and top with the squid, tomato and marjoram.
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14
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp.
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15
Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli.
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16
Reserve the remaining aioli for another use.
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17
Garnish the pizza with the parsley, cut into wedges and serve.
