# Homemade Pizza

This is part 2 of how to make delicious pizza in your home oven, focusing on the sauce, cheese, essential equipment, and the final steps of preparing and launching the pizza into the oven.

- Total time: 60 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- grater
- pizza peel
- pizza wheel
- kitchen scale
- thermometer
- food storage containers
- dough scraper
- baking 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.

## Source

- Original video: https://www.tiktok.com/t/ZT67q4fUK/
- Recipe page: https://www.cliprecipe.com/recipe/52c57e6a-3557-4bd6-928b-0c272359b420
- Extracted: 2025-09-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt