Dewey’s Original Recipe
Red Sauce, Mozzarella Cheese and baked to perfection
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Ingredients
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Dough & assembly
Sauce
Cheese & finishing
Method
Dough & assembly
Preheat oven and prepare surface
Position an oven rack in the lower third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it on the rack before preheating. Lightly dust a pizza peel or work surface with the all-purpose flour.
Shape dough
If using refrigerated or room-temperature dough (about 12–16 oz), press and stretch it into a 12-inch round on the floured surface. Aim for a slightly thicker rim for a classic pizzeria crust. Leave center slightly thinner for even bake. Transfer stretched dough to a floured pizza peel or an inverted baking sheet if you don't have a peel.
Oil the crust edge
Brush the exposed dough rim lightly with 1 tablespoon olive oil to promote golden color and a tender chew.
Sauce
Season the sauce
In a small bowl combine 1 cup tomato pizza sauce, minced garlic, dried oregano, salt, black pepper and sugar (if using). Stir until evenly combined and taste — adjust salt or sugar if needed. This produces a classic 'red sauce' profile.
Apply sauce to dough
Use the back of a spoon to ladle and spread about 3/4 to 1 cup of the seasoned red sauce over the stretched dough, leaving a 3/4-inch to 1-inch border for the crust. Avoid over-saucing to prevent a soggy center.
Cheese & finishing
Add mozzarella
Evenly distribute 2 cups shredded low-moisture mozzarella over the sauced dough. Make sure cheese covers the sauce to the crust edge but doesn't overload the center.
Add finishing cheese and optional seasonings
Sprinkle 2 tablespoons grated Parmesan evenly over the mozzarella. If desired, lightly sprinkle 1 teaspoon dried basil and 1/4 teaspoon crushed red pepper over the top for aroma and a hint of heat.
Bake the pizza
Slide the pizza onto the preheated pizza stone or the inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden brown and the cheese is bubbly with light golden spots. Baking time will vary with oven and stone; watch closely after 7 minutes.
Rest and serve
Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes to set the cheese. Slice into 8 slices and serve hot.