This is one of our favorites here at Casa Post Grad. Sometimes you just have a craving for a classic.
- 1 ball pizza dough (we use the recipe from Annie’s Eats)
- 1 can crush tomatoes
- 1 Tbsp tomato paste
- 1/2 Tbsp sugar
- 1 Tbsp olive oil
- Italian seasoning
- salt and pepper to taste
- 2 tomatoes thinly sliced
- fresh mozzarella (you can either get a pack of shredded or slice up a ball)
Preheat oven to 500. I know. It’s crazy hot, but that’s what you want. If you’re lucky enough to own a pizza stone, make sure it’s in the oven while it’s preheating. You’ll slide your uncooked pizza right onto it in the oven. This helps you get that super crispy bottom on your pizza which is key when you start piling on toppings. Nobody likes a soggy floppy pizza!
Roll out your pizza dough and curl the edges to create a lip. The dough will rise more than you think, so make sure to get the dough fairly thin (~1/4″) without ripping it. Since we don’t have a pizza paddle, I find it easiest to make my pizza on a sheet of parchment paper dusted with cornmeal and then put the whole thing onto our pizza stone on the oven.
Make your pizza sauce. If you bought a store bought sauce, you can skip this step. Mix the crushed tomatoes, tomato paste, sugar, and olive oil in a bowl. Give a few shakes of your Italian seasoning and season with salt and pepper. Sometimes we add a clove of roasted garlic or just minced raw garlic.
Using a large spoon, spread the sauce over the dough. This should test your ability to color in between the lines.
Time for the fun part…. cover the pizza in mozzarella and tomato slices. Go crazy.
Slide pizza right onto your pizza stone in the oven and bake for 10-12 minutes until the crust is golden brown. We save the basil for after baking since we love the taste of fresh basil from the garden – that flavor gets lost when it’s baked. Just do a rough chop and sprinkle it all over. Enjoy!