This “reverse” pie, with mozzarella on the crust and the sauce on top, is modeled after Trenton, New Jersey, favorite
Contents
De Lorenzo’s. The cheese cooks into the crust, creating a delicious uniform layer.
Ingredients
- Cornmeal, for pizza peel
- 1 recipe Pizza Dough or 1 pound store-bought pizza dough
- 4 oz.low-moisture whole-milk mozzarella, grated (about 1 cup)
- 1 1/3 c.Simple Sauce
- 1 tbsp.olive oil
- 1/2 oz.Parmesan, grated (about 1/2 cup)
Directions
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- Step 1
Preheat oven to 500°F with a pizza stone or steel on the top rack. Dust a wood pizza peel or an unrimmed baking sheet with cornmeal.
- Step 2Stretch dough to 1/4-inch thickness (about 16 inches in diameter); place on prepared peel. (Or divide dough into two pieces and, working with one piece at a time, stretch dough to 1/4-inch thickness [about 12 inches in diameter]; place on prepared peel.) Top with (half each, if making two pizzas) mozzarella, then dollop with sauce. Drizzle with olive oil and sprinkle with Parmesan. Gently slide pizza onto pizza stone.
- Step 3Bake until golden brown and crispy, 12 to 15 minutes. Repeat with remaining dough and toppings, if applicable.
- Step 1
