Preheat the oven to 475°F/250°C.
Take a large 12” (25cm) pizza pan and dust with flour and set aside.
On a lightly floured surface, roll out the pizza dough to a 13” (30 cm) circle. Gently roll the pizza dough onto the rolling pin and place it onto the pizza pan. Crimp the edge to form a small raised crust.
Spread out the tomato sauce over the dough to within 1” (2.5cm) of the edge. Evenly lay out the slices of mozzarella on top of the sauce. Bake for 8-10 minutes until the crust is crisp and golden and the cheese has melted. Remove from the oven and garnish with fresh basil leaves. Let set for 5 minutes before serving.
Baker’s Notes:
*Store-bought dough should rest outside the refrigerator for 1 hour to allow for rising and easy rolling.
*For extra flavor drizzle with a balsamic reduction.
Preheat the oven to 475°F/250°C.
Take a large 12” (25cm) pizza pan and dust with flour and set aside.
On a lightly floured surface, roll out the pizza dough to a 13” (30 cm) circle. Gently roll the pizza dough onto the rolling pin and place it onto the pizza pan. Crimp the edge to form a small raised crust.
Spread out the tomato sauce over the dough to within 1” (2.5cm) of the edge. Evenly lay out the slices of mozzarella on top of the sauce. Bake for 8-10 minutes until the crust is crisp and golden and the cheese has melted. Remove from the oven and garnish with fresh basil leaves. Let set for 5 minutes before serving.
Baker’s Notes:
*Store-bought dough should rest outside the refrigerator for 1 hour to allow for rising and easy rolling.
*For extra flavor drizzle with a balsamic reduction.
