Nancy Silverton's Tomato-Oregano Pizza Recipe

Cooking Directions

• STEP 1.Preheat the oven to 500°F and place a pizza stone on the bottom rack.
• STEP 2.Roll out the pizza dough into a thin round shape and transfer it to a pizza peel dusted with flour or cornmeal.
• STEP 3.Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
• STEP 4.Sprinkle the shredded mozzarella cheese over the sauce and drizzle with olive oil.
• STEP 5.Bake the pizza on the preheated pizza stone for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
• STEP 6.Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Cooking Tips

• For a crispier crust, preheat the pizza stone for at least 30 minutes before baking the pizza.
• Feel free to add additional toppings such as sliced tomatoes, fresh basil, or grated Parmesan cheese.
• If you don't have a pizza stone, you can use a baking sheet instead, but the crust may not be as crispy.

Storage and Serving

• Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the pizza, place it in a preheated oven at 350°F for about 5-7 minutes, or until heated through.
• Serve the pizza hot, either as a main course or as an appetizer.