3/4 lb Pizza Dough
Semolina or corn meal; for
- dusting
1 tb Olive oil
1/2 c Tomato Sauce
2 oz Mozzarella; sliced 1/8"
Salt & fresh black pepper
1/2 c Fresh basil; loose pack,
- thoroughly rinsed
1/4 c Parmesan cheese; fresh grated
Place a pizza stone, baking tiles or an inverted baking sheet on
the bottom or on the lowest rack of a cold oven; preheat for
30 minutes to 500°F/260°C or the highest setting.
Place dough on a lightly floured surface and pat into a disk. Use a
rolling pin or your hands to roll or stretch the dough into a
circle that is 1/4" thick and 10" to 12" in diameter. Transfer to a
semolina or corn meal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil to the edge. Spread
tomato sauce over the dough to within 1/2" of the edge. Distribute
mozzarella slices over the tomato sauce and season with salt and
pepper. Arrange basil leaves over the mozzarella, reserving a few
for garnish if you wish. Sprinkle with Parmesan. Drizzle with the
remaining olive oil. Carefully slide the pizza onto the heated
pizza stone and bake for 6 to 8 minutes, or until the bottom is
crisp and browned and the top is bubbling. Garnish with the
reserved basil leaves, if desired.
