Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

Pizza night has never been easier.

If you don’t have a pizza stone, don’t worry. Simply sub in a large, inverted baking sheet and allow for 12 to 15 minutes baking time, et voila.

How to Make It

Difficulty: Moderate

Overall Time: 1 hr 15 min

Prep Time: 2o min

Cook Time: 25 min + 30 min pizza stone heating time

Serves: Makes two 12-inch pizzas

  • Two balls fresh mozzarella, about 4 ½ oz (125 g) each, divided
  • ¼ tsp kosher salt
  • Freshly ground black pepper
  • 1 batch quick pizza dough, divided (recipe HERE)
  • Semolina or flour, for dusting
  • 1 batch no-cook tomato sauce, divided (recipe HERE)
  • ½ cup finely grated Parmigiano Reggiano, divided
  • Fresh basil leaves, for serving
  1. Place pizza stone in middle of oven, then preheat to 500°F. Heat pizza stone for 30 minutes.
  2. Cut mozzarella into ¼-inch thick slices, then pat dry. Tear any larger slices in half. Season both sides with salt and pepper. Set aside at room temperature.
  3. When pizza stone has heated for 30 minutes, invert a large baking sheet on a work surface. Cut two large squares of parchment. Place a square of parchment on the baking sheet, then sprinkle generously with semolina or flour.
  4. Place one ball of dough on parchment. Using fingertips, press down on dough, leaving a 1-inch border to create a 6-inch-wide circle.
  5. Carefully slide both hands under dough. Then, using fisted knuckles, slowly stretch dough over top, allowing the weight of the dough to do the work. Return dough to parchment. Carefully stretch dough, using fingertips, to form a 12-inch-wide circle leaving a ½-inch border slightly thicker.
  6. Spread half of the sauce, about ⅓ cup, over dough, leaving ½-inch border. Sprinkle with half the Parmigiano, then top with half of the mozzarella slices.
  7. Carry baking sheet with parchment and assembled pizza over to oven. Carefully slide parchment with assembled pizza, onto the pizza stone. Bake until cheese is golden, and crust is golden-brown, about 10 to 12 minutes. Carefully slide parchment with baked pizza onto a cooling rack or large platter. Sprinkle basil leaves over top, then serve.
  8. While first pizza bakes, assemble second pizza with remaining dough, sauce, Parmigiano, and Mozzarella. Repeat baking and garnishing of second pizza.

How to enjoy it

Switch up your toppings! Replace the fresh mozzarella and basil with ¾ cup shredded low-moisture mozzarella and 1 ½ oz (43 g) pepperoni slices. Assemble and bake pizza, as written.

Homemade Margherita Pizza sauce recipe by Casa de Suna
Homemade Pizza dough by Casa de Suna
Homemade Margherita Pizza recipe by Casa de Suna

Tell Us Your Thoughts