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