Step by step

Method

4 steps

1. 1

   Preheat the oven to 475–500°F with a pizza stone or inverted sheet pan inside for at least 30 minutes — a screaming-hot surface is what gives you blistered crust. Dust a peel or parchment with cornmeal or flour.

2. 2

   Stretch 1 batch pizza dough (about 1 lb) on a floured surface to about 12 inches. Don't force it if it snaps back — rest 5 minutes and try again. Brush the outer rim with olive oil so it browns.

3. 3

   Spread ¾ cup pizza sauce (or seasoned crushed tomatoes) leaving a ½-inch border. Top with 2 cups shredded low-moisture mozzarella, ¼ cup grated Parmesan, and your toppings (pepperoni, mushrooms, peppers, basil). Go light — overloaded pizza steams instead of crisping.

4. 4

   Slide onto the hot stone or pan. Bake 10–14 minutes until the crust is blistered and golden and the cheese is bubbly with brown spots. Rest 2 minutes, slice, and serve. You want a blistered crisp crust with stretchy melted cheese and saucy bites — not a pale doughy base or a soggy overloaded center.