How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack during preheating.
Crush the canned San Marzano tomatoes
In a small bowl, crush the canned San Marzano tomatoes by hand or with a fork and mix in a pinch of salt.
On a floured surface, gently stretch the pizza dough ball
On a floured surface, gently stretch the pizza dough ball into a 12-inch circle, keeping the edges slightly thicker for the crust.
Spread the tomato sauce
Spread the tomato sauce over the dough, leaving a border for the crust. Distribute the torn fresh mozzarella evenly over the sauce.
Transfer the pizza
Transfer the pizza to the oven and bake for 8-10 minutes at 500°F (260°C) or until the crust is charred and the cheese is bubbly.
8 minRemove from the oven
Remove from the oven. Immediately top with fresh basil leaves and a drizzle of extra virgin olive oil before serving.
A little kitchen wisdom
For the best results, use a pizza stone or steel preheated for at least 45 minutes. San Marzano tomatoes provide the authentic sweet-tart balance required for this dish.
