Servings: 4 People
Equipment
Ingredients
- 1 ball pizza dough (homemade or store-bought, about 12 oz)
- 1/2 cup pizza sauce (homemade or high-quality store-bought)
- 6 oz fresh mozzarella cheese, sliced
- 2 medium ripe tomatoes, thinly sliced
- 1/4 cup fresh basil leaves
- 1 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp grated Parmesan cheese (optional, for finishing)
- Flour, for dusting
Instructions
- Preheat your oven to 500°F (260°C) and place a pizza stone or baking steel on the middle rack for at least 30 minutes.
- On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer the dough to a floured pizza peel or parchment paper.
- Brush the dough lightly with olive oil, leaving a 1-inch border for the crust.
- Spread the pizza sauce evenly over the dough, avoiding the edges.
- Arrange the fresh mozzarella slices evenly over the sauce.
- Layer the tomato slices on top of the cheese.
- Sprinkle with sea salt, black pepper, and crushed red pepper flakes if using.
- Slide the pizza onto the preheated stone or baking steel. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
- Remove the pizza from the oven and immediately scatter fresh basil leaves over the top.
- Drizzle with a little extra olive oil and sprinkle with grated Parmesan cheese if desired.
- Slice and serve hot for the best flavor and texture.
Notes
- For an extra crispy crust, let your dough rest at room temperature for 1 hour before shaping.
- Substitute cherry tomatoes for a sweeter flavor, or add a sprinkle of garlic powder for extra depth.
- If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven.
- Fresh mozzarella is best, but low-moisture mozzarella can be used for a less watery pizza.
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