Description
This recipe provides a perfect blend for making a delicious pizza dough that can be used for various types of pizzas.
Ingredients
Scale
- 1 recipe Best Pizza Dough (or Thin Crust Dough or Pizza Oven Dough)
- 1/2 cup Homemade Pizza Sauce
- 2/3 cup shredded mozzarella cheese (whole milk if possible)
- 2 tablespoons grated Parmesan cheese
- 7 ripe green olives, sliced in half
- 8 ripe black olives, sliced in half
- 1 handful sliced red onion
- 1 tablespoon capers, drained
- 1/4 teaspoon dried oregano
Instructions
- Follow the Best Pizza Dough, Thin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven.
- Make the Homemade Pizza Sauce. (You’ll use about 1/2 cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. Stretch the dough into a circle and gently place the dough onto the pizza peel.
- Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Parmesan cheese. Top with the sliced olives, red onion, and capers, then sprinkle with dried oregano.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
- Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.
Notes
- Reserve extra pizza sauce in the refrigerator for up to 1 week.
- If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet.
- A pizza peel is a worthwhile investment for easy pizza transfers.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice