Ingredients
- 1 pound pizza dough, homemade or store-bought
- ½ cup canned San Marzano tomatoes, crushed
- 2 teaspoons extra-virgin olive oil
- Pinch of fine sea salt
- 1 cup shredded whole milk mozzarella cheese
- Handful of fresh basil leaves
- All-purpose flour, for shaping the dough
- Semolina flour, for dusting the baking surface
Instructions
- Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
- In a bowl, mix crushed tomatoes with olive oil and a pinch of salt to make the sauce.
- On a lightly floured surface, stretch the dough into a 12-inch round. Avoid pressing out all the air.
- Transfer the dough to parchment paper dusted with semolina flour.
- Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges.
- Evenly scatter the shredded mozzarella on top and add torn basil leaves.
- Carefully slide the pizza onto the preheated stone or sheet and bake for 10–12 minutes, until the crust is golden and the cheese is melted.
- Let the pizza rest briefly, drizzle with olive oil, slice, and serve.
Notes
- Use fresh mozzarella for a traditional version, but pat it dry to prevent excess moisture.
- A preheated baking surface is key for a crisp crust.
- Don’t overload the pizza to avoid sogginess and ensure even baking.
- Add Parmesan or red pepper flakes after baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 280
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
