Classic Cheese Pizza
Coarsely grate mozzarella and Parmesan cheese just before topping pizzas for best flavor.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Classic Crust dough or Bread Machine Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 1½ cups Slow-Simmered Tomato Sauce
- 1 cup shredded Parmesan cheese
- 3 cups shredded mozzarella cheese
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread ¾ cup sauce in the center of each pizza, leaving at least an inch around the edges bare.
Sprinkle ½ cup Parmesan over the sauce on each pizza. Distribute 1½ cups mozzarella evenly over each pizza, just covering the sauce.
If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
Baking Basics
Commercial pizza ovens reach extraordinarily high temperatures and cook pizza quickly. However, most home ovens lack the even heat and air circulation of commercial ovens. More moderate heat can help avoid raw crust and burnt cheese. If you'd like to experiment with higher temperatures, or if you're lucky enough to have a brick oven, by all means crank up the heat. But watch your pie carefully!
