1 ½cupsshredded mozzarella or 8 ounces mozzarella slices
fresh basil leaves
salt and pepper to taste
optional assorted toppings.
Preheat a pizza stone in an oven to 500°.
Form a pizza dough ball on a clean surface dusted with flour and stretch it out until it is about 12” to 14” in diameter.
Transfer the dough to a pizza paddle dusted with semolina flour.
Evenly spread on the tomato pizza sauce leaving a ½” to ¾” inch around the outside for the crust.
Sprinkle the shredded cheese or sliced cheese over the pizza sauce.
Add on your desired toppings onto the cheese and sauce.
Dust the pizza stone with semolina flour and transfer the pizza onto the preheated pizza stone.
Bake for 5 minutes before rotating the pizza 180° and then baking for another 5-7 minutes or until the crust is browned and the cheese is completely melted.
Slice and serve.
Make-Ahead: You can make this pizza up to 30 minutes ahead of time. Keep it warm at very low temperatures in the oven, e.g., 150 to 160°.How to Store: Cover with plastic wrap and keep it in the refrigerator for up to 4 days. You can cover and freeze this for up to 3 months. See reheating instructions below for freezer cooking.How to Reheat: Add the pizza to a preheated oven with the stone and cook at 350° for 4 to 6 minutes or until hot and the cheese is melted.How to Reheat from Frozen: Add the frozen pizza back to a preheated oven with a pizza stone and cook at 350° for 12 to 15 minutes or until hot and the cheese is melted.Feel free to use any of your favorite toppings, including vegetables, cheeses, or meats.You can also get creative with the cheeses as well including using things like pepper jack or fontina.If you do not have a stone, you can preheat a baking sheet pan.