pizza stone (see note if you don't have a pizza stone)
Oven
Ingredients
112-inchpizza dough,stretched or rolled out (see note)
⅓cuppizza sauce
¾cupsliced tomatoes(see note)
4ouncesfresh mozzarella cheese,sliced
2tablespoonsfresh basil leaves, torn if large
2tablespoonsbalsamic glaze
Optional for serving:
Crushed red pepper
Dry oregano
Instructions
Preheat the oven to 500 degrees Fahrenheit with the pizza stone inside.
Remove the pizza stone and lay the pizza dough on top.
Spread tomato sauce evenly on the dough, leaving about a half-inch of space around the edges for the crust.
Arrange tomato and mozzarella slices on top of the tomato sauce.
Transfer the pizza to the oven and bake for 12 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and top with basil and balsamic glaze.
Slice into pieces and serve with crushed red pepper and oregano if desired.
Notes
Pizza stone note: Using a preheated pizza stone is the best way to get a crispy pizza crust. Preheat the stone longer for a crispier crust. If you don't have a pizza stone, you can also use a pizza pan or a sheet pan. Just note that the crust won't get as crispy. Pizza dough note: Pizza dough is easiest to stretch or roll out at room temperature. Tomato note: I prefer sliced heirloom tomatoes for this recipe, but any type will work. If the tomatoes are very juicy, pat them dry with a paper towel before adding them to the pizza. Preparation: Prepare homemade pizza dough and sauce up to five days in advance if storing in the refrigerator. You can also freeze for up to three months. Storage: Store leftover pizza in an airtight container and refrigerate for up to 5 days.Nutrition facts are estimates only.