recipe

No matter how you slice it, this classic pie has a “pizza” our hearts!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Advanced
time
  • 1 hour (plus time to make pizza dough, if making)
yield
  • Serves 2 to 3
  • (Makes two 9-inch pizzas)

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Prepare Ingredients

Flour (for sprinkling on counter)
1 pound
pizza dough, room temperature
Vegetable oil spray
1½ teaspoons plus 1½ teaspoons
extra-virgin olive oil, measured separately
½ cup
pizza sauce
1 cup
shredded mozzarella cheese (4 ounces)
¼ cup
grated Parmesan cheese (½ ounce)
Toppings (optional)

Gather Cooking Equipment

Ruler
Plastic wrap
2
rimmed baking sheets
Pastry brush
Spoon
Oven mitts
Cooling rack
Spatula
Cutting board
Pizza wheel or chef's knife
1
 

Adjust oven rack to lowest position and heat oven to 450 degrees.

 
2
 
Flour (for sprinkling on counter)
1 pound
pizza dough, room temperature

Sprinkle clean counter well with flour. Place room‐temperature dough on floured counter. Divide dough in half. Working with 1 piece of dough at a time, use your fingertips to gently press down on dough and pop any large air bubbles. Pat dough into 6-inch circle, leaving outer edge slightly thicker than center. Repeat with remaining piece of dough.

 
3
 
Vegetable oil spray

Spray piece of plastic wrap lightly with vegetable oil spray. Cover both dough rounds with greased plastic. Let rest on counter for 15 minutes. (This is a good time to make your pizza sauce!)

 
4
 

Working with 1 dough round at a time, remove plastic and sprinkle top of dough lightly with flour. Flip dough over. Working along edges, use your hands to gently stretch dough into 8-inch circle, rotating as you stretch. (If dough snaps back when you stretch it out, cover it with plastic wrap, let it rest for 10 minutes, and try again.) Repeat with second dough round.

 
5
 
1½ teaspoons plus 1½ teaspoons
extra-virgin olive oil, measured separately

Spray rimmed baking sheets well with vegetable oil spray. Use pastry brush to paint 1½ teaspoons olive oil in large circle in center of each baking sheet.

 
6
 

Use your hands to transfer 1 dough round to 1 greased baking sheet. Reshape and stretch dough into 9-inch circle.

 
7
 
½ cup
pizza sauce
1 cup
shredded mozzarella cheese (4 ounces)
¼ cup
grated Parmesan cheese (½ ounce)
Toppings (optional)

Spoon half of sauce into center of dough. Use back of spoon to spread into even layer, leaving ¼-inch border around edge. Sprinkle half of mozzarella cheese and Parmesan cheese evenly over top of sauce. Top with your favorite toppings, if using.

 
8
 

Place baking sheet in oven and bake pizza until edges are browned and cheese is well browned and bubbling, 12 to 14 minutes.

 
9
 

While first pizza is baking, follow steps 6 and 7, above, to shape and top remaining pizza on second greased baking sheet.

 
10
 

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

 
11
 

While first pizza is cooling, bake second pizza until edges are browned and cheese is well browned and bubbling, 12 to 14 minutes. Use oven mitts to remove second baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pizza cool for 5 minutes.

 
12
 

Use spatula to loosen edges of pizzas from baking sheets, then carefully transfer to cutting board (baking sheets will be hot). Use pizza wheel or chef’s knife to slice pizzas. Serve.