Headnote

This pizza is built on restraint: a supple dough, a clean tomato base, milky mozzarella, and a measured finish of olive oil. The toppings are used as an accent, not a burden, so the crust remains central and the balance stays precise. Properly made, it should emerge with a crisp underside, a tender rim, and a surface that is molten without being wet.

Recipe essentials

Dish category: Pizza

Cuisine or origin: Italian

Course type: Main course

Yield: 1 pizza

Serving size: 1 pizza, approximately 420 g

Prep time: 15 minutes

Cook time: 10 to 12 minutes

Total time: 25 to 27 minutes

Difficulty: Moderate

Equipment

Pizza stone or heavy baking tray

Oven

Mixing bowl

Spoon or ladle

Baking paper, if needed

Spatula or peel

Ingredients

Base

Pizza dough, 220 g

Sauce and topping

Tomato sauce, 60 g

Mozzarella cheese, 100 g, torn or sliced

Toppings, 25 g

Finish

Olive oil, 15 g

Method

1. Heat the oven to 250°C. If using a pizza stone, place it in the oven while it heats and allow at least 30 minutes for full thermal saturation. The oven must be fully hot before baking.

2. On a lightly floured surface, stretch the 220 g pizza dough into a round of even thickness, leaving a slightly thicker rim. The base should be supple and extensible, not torn or compressed.

3. Transfer the dough to a peel, parchment-lined tray, or the preheated baking surface. Spread the 60 g tomato sauce evenly over the centre, leaving a clean border of about 1 to 2 cm around the edge.

4. Distribute the 100 g mozzarella evenly over the sauce, then place the 25 g toppings with restraint so the surface remains balanced and the dough is not overloaded.

5. Drizzle the 15 g olive oil over the pizza in a thin, even finish.

6. Bake for 10 to 12 minutes, until the crust is well risen, the underside is golden, and the mozzarella is fully melted with light browning in places. The rim should be crisp at the base and tender within.

7. Remove the pizza and rest it for 1 minute before cutting. This short pause allows the surface to settle and the cheese to hold cleanly.

Plating and serving

Slide the pizza onto a board or warm plate and serve immediately, cut into even slices. The final presentation should show a defined rim, a glossy surface, and a balanced distribution of topping without excess.

Professional notes

Keep the sauce layer thin; excess moisture will soften the crust.

Use the mozzarella evenly, not densely, so the pizza bakes with clarity rather than weight.

A properly baked pizza should lift cleanly from the base and sound lightly crisp when cut.