- 18–20 ounces pizza dough
- 1/2 cup Victoria’s Pizza Sauce or homemade pizza sauce
- 6–7 1/4 inch slices fresh mozzarella
- 3–4 basil leaves chopped or arranged in the center
- Flour, for pizza peel
- 1 tablespoon olive oil, for crust
- pinch of salt
Homemade pizza sauce
- 1 can (28 ounce) whole, peeled San Marzano tomatoes
- 1 garlic clove
- 1 tablespoon olive oil
- pinch of salt
For the homemade sauce
- Combine all ingredient in a blender or food processor. Pulse 4-5 times until smooth. This will render more, but you’ll only want about 1/2 a cup of sauce for the pizza.
For the pizza
- Preheat the oven to 500° F. Place the pizza stone in the oven and let preheat for one hour.
- Meanwhile, roll out the dough into a 12 inch crust. Be sure the dough is adequately floured and not sticky. A little extra is better.
- Place a small handful of flour onto a pizza peel and spread evenly to prevent the dough from sticking to the peel.
- Transfer the dough onto the peel. Top with a light coating of evenly spread olive oil. Use the backside of the spoon to spread the oil over the entire crust. Sprinkle with a little salt. Evenly coat with pizza sauce leaving a 1 inch crust all the way around. Add the fresh mozzarella.
- Slide the finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the pizza because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook. Once pizza is golden, turn the oven to high-broil and let broil for about 1 minute, or until crust and cheese presents a few lightly charred spots.
- Remove from the oven, let cool, and serve topped with fresh basil.