8 Mozzarella Recipe

Prepare and shape dough

If using refrigerated dough, let it sit at room temperature for 20–30 minutes. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside on the middle rack. Lightly dust your work surface with flour. Stretch or roll the 1 lb pizza dough to a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a piece of parchment or a well-floured pizza peel. Brush the outer 1/2 inch of the rim with 1 tbsp olive oil to help browning.

Mix 1 cup tomato sauce, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes in a small bowl until combined. Taste and adjust seasoning. Spread an even layer of sauce over the dough leaving the oiled rim untouched — about 1/3 to 1/2 cup for a lighter sauce, up to 3/4 cup for more coverage.

Distribute cheeses in layers. First, sprinkle 1 cup low-moisture shredded mozzarella evenly over the sauce to provide an even melt base.

Tear or thinly slice the fresh mozzarella (8 oz) and arrange the slices evenly across the pizza so each slice will have a generous piece. If using higher-moisture fresh mozzarella, pat the slices dry with paper towels before placing to reduce excess moisture on the pizza.

Drop spoonfuls (about eight small dollops) of 1/2 cup ricotta between the fresh mozzarella slices if using. Finish by scattering 2 tbsp grated parmesan evenly over the top.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if your oven has hot spots. Look for melted, bubbling cheese with edges of fresh mozzarella starting to brown and the crust golden. Total time will depend on thickness of dough and oven; check beginning at 8 minutes.

If you like extra charring, switch the oven to broil for 30–60 seconds at the end—watch closely to avoid burning.

Remove pizza from oven and transfer to a cutting board. Scatter 8 fresh basil leaves over the hot pizza. Drizzle 1 tsp extra-virgin olive oil and grind 1/4 tsp cracked black pepper over the top. Let rest 2–3 minutes to set before slicing.

Slice into 8 pieces and serve hot.