Homemade Pizza

60 mins
Serves 1
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Directions

  1. 1Pour Mutti Passata Tomato Puree into a bowl.
  2. 2Pour Mutti Passata Tomato Puree into a bowl.
  3. 3Pour Mutti Passata Tomato Puree into a bowl.
  4. 4Add salt to the tomato puree.
  5. 5Add salt to the tomato puree.
  6. 6Add salt to the tomato puree.
  7. 7Add oregano and pepper to taste.
  8. 8Add oregano and pepper to taste.
  9. 9Add oregano and pepper to taste.
  10. 10Optionally, add fresh garlic, olive oil, and basil to the sauce.
  11. 11Optionally, add fresh garlic, olive oil, and basil to the sauce.
  12. 12Optionally, add fresh garlic, olive oil, and basil to the sauce.
  13. 13Grate Trader Joe's Whole Milk Low Moisture Mozzarella Cheese.
  14. 14Grate Trader Joe's Whole Milk Low Moisture Mozzarella Cheese.
  15. 15Grate Trader Joe's Whole Milk Low Moisture Mozzarella Cheese.
  16. 16Mix in some Trader Joe's Part Skim Low Moisture Mozzarella Cheese if you prefer more browning and less grease.
  17. 17Mix in some Trader Joe's Part Skim Low Moisture Mozzarella Cheese if you prefer more browning and less grease.
  18. 18Mix in some Trader Joe's Part Skim Low Moisture Mozzarella Cheese if you prefer more browning and less grease.
  19. 19Take the pizza dough out of the refrigerator 2 to 3 hours before baking.
  20. 20Take the pizza dough out of the refrigerator 2 to 3 hours before baking.
  21. 21Take the pizza dough out of the refrigerator 2 to 3 hours before baking.
  22. 22Preheat the oven to its highest temperature, 550 degrees Fahrenheit, for at least an hour prior to use.
  23. 23Preheat the oven to its highest temperature, 550 degrees Fahrenheit, for at least an hour prior to use.
  24. 24Preheat the oven to its highest temperature, 550 degrees Fahrenheit, for at least an hour prior to use.
  25. 25Dust the pizza peel with semolina flour.
  26. 26Dust the pizza peel with semolina flour.
  27. 27Dust the pizza peel with semolina flour.
  28. 28Set up a plate with regular all-purpose flour to coat the dough.
  29. 29Set up a plate with regular all-purpose flour to coat the dough.
  30. 30Set up a plate with regular all-purpose flour to coat the dough.
  31. 31Use a dough scraper and more flour to carefully remove the dough from its container.
  32. 32Use a dough scraper and more flour to carefully remove the dough from its container.
  33. 33Use a dough scraper and more flour to carefully remove the dough from its container.
  34. 34Dimple the dough, similar to focaccia, leaving the outer crust line untouched.
  35. 35Dimple the dough, similar to focaccia, leaving the outer crust line untouched.
  36. 36Dimple the dough, similar to focaccia, leaving the outer crust line untouched.
  37. 37Flip the dough back and forth until it's bigger than your hands.
  38. 38Flip the dough back and forth until it's bigger than your hands.
  39. 39Flip the dough back and forth until it's bigger than your hands.
  40. 40Stretch the dough using the knuckle-to-knuckle method, ensuring the smooth top side of the dough ball becomes the bottom of the pizza.
  41. 41Stretch the dough using the knuckle-to-knuckle method, ensuring the smooth top side of the dough ball becomes the bottom of the pizza.
  42. 42Stretch the dough using the knuckle-to-knuckle method, ensuring the smooth top side of the dough ball becomes the bottom of the pizza.
  43. 43Spread the prepared tomato sauce evenly over the stretched dough, leaving a crust around the edge.
  44. 44Spread the prepared tomato sauce evenly over the stretched dough, leaving a crust around the edge.
  45. 45Spread the prepared tomato sauce evenly over the stretched dough, leaving a crust around the edge.
  46. 46Sprinkle the grated mozzarella cheese over the tomato sauce.
  47. 47Sprinkle the grated mozzarella cheese over the tomato sauce.
  48. 48Sprinkle the grated mozzarella cheese over the tomato sauce.
  49. 49Launch the pizza into the preheated oven using the wooden pizza peel.
  50. 50Launch the pizza into the preheated oven using the wooden pizza peel.
  51. 51Launch the pizza into the preheated oven using the wooden pizza peel.

Ingredients

  • 1 bottle Mutti Passata Tomato Puree
  • 1 bottle Mutti Passata Tomato Puree
  • 1 bottle Mutti Passata Tomato Puree
  • salt
  • salt
  • salt
  • oregano
  • oregano
  • oregano
  • pepper
  • pepper
  • pepper
  • fresh garlic
  • fresh garlic
  • fresh garlic
  • olive oil
  • olive oil
  • olive oil
  • basil
  • basil
  • basil
  • Trader Joe's Whole Milk Low Moisture Mozzarella Cheese
  • Trader Joe's Whole Milk Low Moisture Mozzarella Cheese
  • Trader Joe's Whole Milk Low Moisture Mozzarella Cheese
  • Trader Joe's Part Skim Low Moisture Mozzarella Cheese
  • Trader Joe's Part Skim Low Moisture Mozzarella Cheese
  • Trader Joe's Part Skim Low Moisture Mozzarella Cheese
  • semolina flour
  • semolina flour
  • semolina flour
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • pizza dough
  • pizza dough
  • pizza dough

Equipment

bowlgraterpizza peelpizza wheelkitchen scalethermometerfood storage containersdough scraperbaking steel

Tips

  • Always avoid pre-shredded cheese as it contains anti-caking agents that hinder proper melting.
  • The smooth top side of the dough ball should be used as the bottom of the pizza for even cooking and easy sliding off the peel.
  • Tossing the dough takes practice, but the knuckle-to-knuckle stretching method is effective for beginners.