Only Cheese Recipe
Included: pizza sauce, and fresh mozzarella cheese.
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Ingredients
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Dough & Assembly
Equipment
Method
Prepare oven and stone
Preheat
Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 45 minutes to 1 hour so the stone is very hot. If your oven won't reach 500°F, set it to the highest temperature available (ideally 475–500°F).
Prepare dough
If using refrigerated dough, allow it to come to room temperature for 30–60 minutes so it's pliable. Lightly dust a work surface with flour. Gently press and stretch the dough into a 10–12 inch round, leaving a slightly thicker edge for a crust. Avoid using a rolling pin if you want an airy edge—stretch by hand instead.
Place the stretched dough on a lightly floured pizza peel or rimless baking sheet to assemble. If the dough resists stretching, let it rest 5–10 minutes and try again.
Assemble pizza
Spoon the pizza sauce into the center of the stretched dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving a 1/2–3/4 inch border for the crust. Use about 3 tablespoons of sauce for a 10–12 inch pizza (adjust slightly for preference).
Tear the fresh mozzarella into irregular pieces about 1/2–3/4 inch thick and distribute them evenly over the sauced surface. Aim for coverage without completely overlapping every piece, allowing small gaps so the cheese melts and browns attractively.
Drizzle the olive oil lightly over the mozzarella pieces (about 1 teaspoon) and sprinkle the fine sea salt and freshly ground black pepper evenly over the top. If using basil, tuck a few leaves under some cheese pieces now (reserve some for finishing).
Bake
Slide the assembled pizza from the peel onto the preheated stone or baking sheet. Bake for 6–10 minutes, depending on oven temperature and stone heat. Watch for the crust to be golden and blistered and for the mozzarella to be melted and developing small golden spots.
If you like a slightly more browned cheese, move the oven to broil for the last 30–60 seconds—watch carefully to prevent burning.
Finish and serve
Remove the pizza from the oven and transfer to a cutting board. Let rest 1–2 minutes to allow the cheese to settle.
Scatter remaining fresh basil leaves over the hot pizza (if using). Slice into 6–8 slices with a pizza cutter or sharp knife. Serve hot.