Mozzarella Pizza Recipe
A screaming-hot stone or steel gives the crust a quick, blistered bottom before the cheese has time to overcook, and tearing rather than shredding the mozzarella creates uneven melted pockets instead of a rubbery, uniform layer.
- Prep
- 1 hr 30 min
- Cook
- 12 min
- Total
- 1 hr 42 min
- Servings
- 4
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 8 oz fresh mozzarella cheese, torn
- 1/2 cup pizza sauce
- 2 tbsp olive oil
- 1 clove garlic clove, halved
- 1/4 cup fresh basil leaves
- 1/4 tsp kosher salt
- 2 tbsp cornmeal, for dusting
Nutrition per serving
- Calories
- 475
- Protein
- 21g
- Carbs
- 50g
- Fat
- 22g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1If the dough was refrigerated, let it sit at room temperature for 45-60 minutes so it relaxes and stretches easily.
- 2Place a pizza stone or an inverted heavy baking sheet on the middle or lower rack and preheat the oven as hot as it goes, ideally 500°F (260°C), for at least 45 minutes.
- 3On a lightly floured surface, gently stretch or roll the dough into a 12-inch round, working from the center out and leaving a slightly thicker border for the crust.
- 4Dust a pizza peel (or the back of a rimless baking sheet) generously with cornmeal, then transfer the stretched dough onto it, shaking gently to confirm it will slide freely.
- 5Rub the dough all over with the cut side of the garlic clove, then brush with about half the olive oil.
- 6Spread the pizza sauce over the dough with the back of a spoon, leaving a 1-inch border, and sprinkle with the salt.
- 7Scatter the torn mozzarella pieces evenly over the sauce, leaving small gaps between them rather than covering the surface edge to edge.
- 8Slide the pizza onto the hot stone with a quick, confident jerk of the peel, and bake for 8-12 minutes, until the crust is deeply browned in spots and the cheese is bubbling and browned.
- 9Remove the pizza, scatter with torn basil leaves, drizzle with the remaining olive oil, then slice and serve immediately.
Tips & variations
- Fresh mozzarella holds a lot of water; pat torn pieces dry with paper towels for a few minutes before topping to keep the crust from steaming and going soggy in the center.
- For a drier, more evenly melting alternative, swap in low-moisture whole-milk mozzarella, shredded rather than torn.
- Cold-fermenting the dough in the refrigerator for 24-48 hours before baking develops noticeably more flavor and a chewier crust than same-day dough.
- Add other toppings, like thin-sliced pepperoni or mushrooms, directly on the sauce before the cheese so they don't dry out or slide off during baking.
Storage & reheating
Refrigerate leftover slices in an airtight container for up to 4 days. Reheat in a dry skillet over medium-low heat, covered, for 3-4 minutes to recrisp the bottom while the cheese remelts, or in a 375°F (190°C) oven for 8-10 minutes directly on the rack.
Tips from the Tulo kitchen
- Weigh dough portions if making multiple pizzas so each crust bakes at the same rate and finishes at the same time.
- If the dough keeps springing back while stretching, let it rest, covered, for 10 minutes before trying again; overworked gluten needs time to relax.
FAQ
Why does my mozzarella pizza turn out soggy in the middle?
Fresh mozzarella releases a lot of moisture as it melts. Pat the torn pieces dry before topping, don't overload the center with sauce, and make sure the stone or pan is fully preheated so the bottom crisps before the toppings can steam it.
Can I use shredded mozzarella instead of fresh?
Yes. Low-moisture, part-skim shredded mozzarella melts more evenly and produces a drier, more classic pizzeria-style topping, while fresh mozzarella gives softer, creamier pools with more browning.
What's the best oven temperature for homemade pizza?
As hot as your oven allows, ideally 500°F (260°C) or higher, with a stone or steel preheated for at least 45 minutes. Lower temperatures work but require a longer bake, which can dry out the crust before the cheese browns.
Can I prep the dough ahead of time?
Yes. The dough can be made up to 2 days ahead and kept covered in the refrigerator; let it come to room temperature for about an hour before stretching.
