Serves 4 to 6 (Makes two 9-inch pizzas)
Total Time: 1 hour
Gather Equipment:
- Measuring spoons
- Liquid measuring cup
- Dry measuring cups
- 2 dark-colored 9-inch round cake pans (light-colored pans will also work, but the crust will be a little softer and less crisp)
- Plastic wrap
- Spoon
- Oven mitts
- Cooling rack
- Spatula
- Cutting board
- Chef’s knife
- 2 tablespoons extra-virgin olive oil
- 1 pound pizza dough
- 1/2 cup pizza sauce or marinara sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- 2 tablespoons grated Parmesan cheese (1/4 ounce)
Divide: Divide dough in half. Pat and flatten each piece of dough into circle. Place 1 dough circle in each cake pan and turn to coat with oil.
Rise: Cover cake pans loosely with plastic wrap. Let dough rise on counter until slightly puffy, about 30 minutes.
Stretch: When dough is ready, gently push and stretch dough to cover bottoms of pans (all the way
to edges).
Top: Spoon pizza sauce evenly over both dough circles and spread into even layer, leaving 1/2-inch
border. Sprinkle each pizza evenly with mozzarella
and Parmesan.
Bake: Bake until cheese is beginning to brown, 10–15 minutes. Use oven mitts to remove cake pans from oven and place on cooling rack. Let pizzas cool in pans for 5 minutes. Use spatula to transfer pizzas to cutting board. Cut into wedges.
Recipe reprinted with permission from “My First Cookbook” by America’s Test Kitchen. Published by America’s Test Kitchen.
