recipe

A crisp-yet-fluffy crust topped with a no-cook tomato sauce and melty, gooey cheese . . . welcome to pizza night.

safety
  • Uses an oven
  • Uses a knife
difficulty
  • Advanced
time
  • 2 hours and 45 minutes, including rising time
yield
  • Serves 4 to 6

Prepare Ingredients

Vegetable oil spray
2 tablespoons plus 1 tablespoon
extra-­virgin olive oil, measured separately
1 pound
pizza dough, room temperature
1
(14.5 oz) can whole peeled tomatoes, opened
1
garlic clove, peeled
½ teaspoon
red wine vinegar
½ teaspoon
dried oregano
¼ teaspoon
salt
⅛ teaspoon
pepper
2 cups
shredded mozzarella cheese
¼ cup
grated Parmesan cheese

Gather Cooking Equipment

  • Rimmed baking sheet
  • Pastry brush
  • Ruler
  • Plastic wrap
  • Colander
  • Food processor
  • Medium bowl
  • Large spoon
  • Oven mitts
  • Cooling rack
  • Spatula
  • Cutting board
  • Pizza wheel or chef's knife
1
 
Vegetable oil spray
2 tablespoons
extra-­virgin olive oil

Spray rimmed baking sheet with vegetable oil spray. Use pastry brush to evenly coat baking sheet with 2 tablespoons oil.

 
2
 
1 pound
pizza dough, room temperature

Place pizza dough on greased baking sheet and turn to coat with oil on both sides. Use your hands to pat and stretch dough into 10-­by-6-­inch rectangle. Cover with plastic wrap and let rise in warm place until bubbly and doubled in size, 1 to 1½ hours.

 
3
 

Use your hands to gently pat and stretch dough into corners of baking sheet. Cover loosely with plastic wrap and let rise in warm place until puffy, about 45 minutes.

Shaping Pizza Dough

Shaping Pizza Dough

After dough has risen for 1 to 1½ hours, use your hands to gently pat and stretch dough out to corners of baking sheet. (If dough snaps back when you press it to corners of baking sheet, cover it with plastic wrap, let it rest for 10 minutes, and try again.)

 
4
 
1 (14.5-ounce) can
whole peeled tomatoes, opened

While dough rises, adjust oven rack to lowest position and heat oven to 450 degrees. Set colander in sink. Pour tomatoes into colander. Shake colander and drain well.

 
5
 
1 tablespoon
extra-virgin olive oil
1
garlic clove, peeled
½ teaspoon
red wine vinegar
½ teaspoon
dried oregano
¼ teaspoon
salt
⅛ teaspoon
pepper

Transfer drained tomatoes to food processor. Add remaining 1 tablespoon oil, garlic, vinegar, oregano, salt, and pepper. Lock lid into place. Process mixture until smooth, about 30 seconds. Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer sauce to medium bowl.

 
6
 
2 cups
shredded mozzarella cheese
¼ cup
grated Parmesan cheese

When dough is ready, spoon sauce over dough and use back of spoon to spread into even layer, leaving ½-­inch border around edges. Evenly sprinkle mozzarella and Parmesan cheeses over top of sauce.

 
7
 

Place baking sheet in oven and bake until cheeses are well browned and bubbling, 15 to 20 minutes.

 
8
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pizza cool for 5 minutes.

 
9
 

Use spatula to loosen edges of pizza, then carefully slide pizza onto cutting board (baking sheet will be hot). Use pizza wheel or chef’s knife to cut pizza into squares and serve.