Sauce and Mutz Pizza

Recipe by ratherbeswimmin
READY IN: 1hr 24mins




  • Place baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour (make 1 pizza at a time).
  • Shape dough into 12-inch round (supposed to toss and spin, ha ha); the dough should be very thin, about 1/8 inch thick, nearly translucent, and slightly thicker toward the edge.
  • Transfer dough to a peel that has been dusted with flour.
  • In a bowl, combine the 3 cheeses; spread ½ cup of tomato sauce over the surface of the dough, leaving a ¼ inch border.
  • Distribute half the cheese evenly over the pizza; sprinkle half of the oregano over the cheese.
  • Carefully slide the pizza from the peel onto the baking stone; bake 10-12 minutes; when done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold; the underside of the crust should be brown and crisp, not white and soft.
  • If the underside is not ready when the top is finished, lower the shelf for the next pizza.
  • While the pizza is baking, stack the basil leaves, roll them up lengthwise, and cut thinly crosswise to create shreds.
  • Remove pizza from oven and immediately sprinkle half of the basil over the top; let pizza cool for 3 minutes before slicing and serving.
  • Repeat with remaining ingredients to make the second pizza.