Pizza
Yield:
1 medium pizza (12–14 inch)
Oven:
450°F (232°C)
Ingredients
Dough
1 pizza dough ball (store-bought from local pizza shop, according to video)
Sauce
½ can crushed tomatoes (about 14 oz / 400g if using 28 oz can)
1 heaping spoonful tomato paste (about 1 tbsp)
1 tbsp olive oil
½ tsp sea salt (estimated)
¼ tsp fresh cracked black pepper (estimated)
½ tsp dried oregano
2 cloves garlic, crushed
2 tbsp fresh basil, chopped
2 tbsp grated Parmesan cheese
Toppings
2 cups shredded mozzarella-provolone blend
Pepperoni slices (for half pizza)
Cooked sausage crumbles (for half pizza)
Extra Parmesan for topping
Olive oil drizzle after baking
For Prep
Flour for stretching dough and dusting pan
Instructions
Sauce:
In a bowl combine:
Half can crushed tomatoes
Tomato paste
Olive oil
Salt
Pepper
Oregano
Chopped basil
Crushed garlic
Parmesan cheese
Whisk until thick and smooth.
Taste and adjust seasoning if needed.
Dough:
Flour your work surface.
Stretch dough ball by hand into a pizza round, pressing outward from the center.
Remove any air bubbles.
Continue stretching until approximately 12–14 inches wide.
Prepare Pizza Pan
Dust pizza pan lightly with flour (instead of oil).
Transfer stretched dough onto pan.
Sauce & Toppings
Spread a layer of sauce over dough.
Do not overload it.
Add mozzarella-provolone cheese blend.
Top half the pizza with:
Pepperoni
Sausage
Leave the other half cheese only.
Bake – Stage 1
Preheat oven to 450°F.
Place pizza on bottom rack, close to heating element.
Bake 4–5 minutes until crust firms up and releases from pan.
Bake – Stage 2
Slide pizza off pan directly onto oven rack.
Bake another 5 minutes until crust browns underneath.
Broil Finish
Move pizza to top rack.
Turn on broiler briefly (1–2 minutes) until cheese bubbles and browns.
Watch carefully.
Finish
Remove pizza.
Top with:
Light drizzle olive oil
Sprinkle Parmesan cheese
Rest 2 minutes.
Slice and serve.
