The Best Pizza You'll Ever Make | Epicurious 101

Preheat the oven to 500°F.

Use an upside-down sheet tray as a makeshift pizza stone and place it in the preheated oven.

Cut the chilled store-bought dough into portion sizes and lightly round it to redistribute the yeast.

Place the rounded dough on a sheet tray, cover with a towel, and let it rest at room temperature for about 30 minutes.

Prepare the sauce by adding crushed tomatoes, 1 clove of garlic, and 6-7 basil leaves into a container.

Blend the sauce ingredients using a stick blender until combined but still chunky.

Add chili flakes, extra virgin olive oil, salt, and fresh cracked black pepper to the sauce and mix well.

After 30 minutes, check the dough for bubbles and less bounciness, then transfer it to a floured surface.

Stretch the dough out using fingers, leaving a thicker crust around the edges, and ensure it’s as thin as possible without tearing.

Transfer the stretched dough to a floured half sheet tray to prevent sticking.

Ladle sauce onto the center of the dough and swirl it around to the edges, ensuring a light coating.

Grate low moisture mozzarella cheese over the sauce, covering the pizza evenly.

Add grated parmesan and pecorino cheese for flavor.

Drizzle with extra virgin olive oil, and season with salt and black pepper.

Add any desired toppings, ensuring to consider moisture levels, and cook any high-moisture toppings beforehand.

Ensure the pizza moves freely on the tray before transferring it to the oven.

Equipment Needed

Dietary

Allergens