Squid Pizza With Saffron Aioli

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Pinch of saffron threads

1 teaspoon water

1 large egg yolk

1 garlic clove, minced

2 teaspoons fresh lemon juice

3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing


Cayenne pepper

6 ounces cleaned squid—tentacles halved, bodies sliced crosswise 1/2 inch thick

Freshly ground black pepper

All-purpose flour, for dusting

6 ounces pizza dough

Pinch of crushed red pepper

1/2 small red onion, thinly sliced

1 large plum tomato, diced

1 teaspoon chopped marjoram

1 tablespoon chopped parsley

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