Marinara, Basil, Mozzarella, & Romano Cheese Recipe

Preheat and prepare

Preheat your oven as hot as it will go (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If using a baking sheet, place it in the oven to preheat. Lightly dust a pizza peel or rimless baking sheet with cornmeal or semolina to prevent sticking.

Bring the 12-inch pizza dough to room temperature if it is refrigerated (about 30–60 minutes) so it stretches easily. On a lightly floured surface, press and stretch the dough to a 12-inch diameter, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or baking sheet. Brush the outer 1/2-inch of the crust lightly with 1 tablespoon olive oil to promote browning.

Make quick stovetop marinara

In a small saucepan over medium heat, warm 1 tablespoon extra-virgin olive oil. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add 1 cup crushed tomatoes and 1 teaspoon tomato paste; stir to combine. Add 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool 5 minutes before using so it doesn't make the dough soggy.

Spread 1/2 to 2/3 cup of the warm marinara evenly over the stretched dough, leaving the oiled crust edge clear (about 1/2 inch). Use the back of a spoon to create an even thin layer—enough to flavor but not saturate the dough.

Add cheeses

Distribute the torn or sliced fresh mozzarella (about 6 oz) evenly over the sauced dough in small clusters to allow hot air to circulate and the cheese to melt evenly. Sprinkle the grated Romano (about 1 oz) over and around the mozzarella for sharp, salty flavor.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500–550°F (260–290°C) for 8–12 minutes, rotating once after 5–7 minutes if your oven has hot spots, until the crust is golden and blistered and the cheeses are melted and slightly browned. Baking time will vary with oven temperature and stone/steel thermal mass.

Finish and serve

Remove the pizza from the oven. Immediately scatter fresh basil leaves (about 10 leaves) over the hot pizza so they wilt but stay bright. Grind about 1/4 teaspoon cracked black pepper and sprinkle flaky sea salt to taste. Let the pizza rest 2 minutes, then slice into 6 or 8 slices and serve hot.