Makes one 12-inch pizza
You need a pizza stone and a pizza peel.
|Dough for one 12-inch round (see recipe)|
|1/2||cup tomato sauce|
|1/2||cup shredded mozzarella cheese|
|1/2||cup grated pecorino Romano|
|3||leaves fresh basil, shredded|
1. Two hours before you plan to make your pizza, remove the dough from the refrigerator. An hour before, put the pizza stone on the floor of a gas oven or on the bottom rack of an electric oven. Set your oven to 500 or 550 degrees.
2. On a lightly floured counter, flatten a ball of dough to an 8-inch round. Drape the round over one closed fist and with the other hand, pull the edges out, rotating the round, until you have a 12-inch circle. Don’t worry if it isn’t perfectly round. Place the dough on a pizza peel.
3. Ladle tomato sauce into the center of the dough and spread it with the back of a spoon, leaving a 1-inch rim. The sauce should not be too thick. Place the mozzarella cheese on top and sprinkle with pecorino Romano.
4. Slide the pizza onto the hot stone. Bake for 5 to 8 minutes, until the crust is golden brown and the cheese bubbles. Use the pizza peel to remove the pizza. Transfer to a wire rack. Leave for 1 minute to cool. Sprinkle with basil. Transfer to a board to slice.
Adapted from Scott Riebling