Classic Cheese (v) Recipe
tomato, shredded mozzarella, sicilian oregano, pecorino
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Ingredients
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Dough & Assembly
Method
Dough & Assembly
Preheat oven
Place a pizza stone or heavy baking sheet in the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If using a steel or stone, allow full heat soak so it retains heat when the pizza is placed on it.
Prepare dough
If the dough is refrigerated, bring it to room temperature for 30–60 minutes so it's easier to stretch. Lightly flour a work surface. Using your hands, press and stretch the dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Do not use a rolling pin if you want a lighter rim — stretch by hand to preserve bubbles.
Dust peel or sheet
Sprinkle the pizza peel or inverted baking sheet with the cornmeal or semolina to prevent sticking. Transfer the stretched dough to the peel/sheet and gently press to shape and remove any large air pockets near the center.
Season tomato sauce
In a small bowl, mix the tomato sauce with the fine sea salt, freshly ground black pepper, and 1/2 teaspoon of the Sicilian oregano. Taste and adjust — the sauce should be lightly seasoned because cheese and pecorino will add saltiness.
Sauce and oil
Using the back of a spoon, spread the seasoned tomato sauce over the dough in a thin, even layer, leaving the outer 1/2–3/4 inch for the crust. Drizzle the 1 tablespoon of extra-virgin olive oil lightly over the sauce.
Add cheese
Evenly scatter the shredded mozzarella over the sauced dough so coverage is uniform but not piled too thick (1.5 cups should give a classic balance).
Top with oregano and pecorino
Sprinkle the remaining 1/2 teaspoon Sicilian oregano evenly over the cheese. Finish by sprinkling the 2 tablespoons of freshly grated pecorino romano across the top for savory sharpness.
Bake
Transfer the pizza quickly to the preheated stone or baking sheet. Bake for 7–10 minutes at 500–550°F (oven dependent) until the crust is blistered and golden and the cheese is bubbling with light brown spots. Check after 6 minutes if your oven is very hot; total time will vary by oven and stone.
Finish and rest
Remove the pizza from the oven. Let it rest 1–2 minutes, then optionally drizzle with a few drops of extra-virgin olive oil and grate a little extra pecorino if desired. Slice and serve hot.