This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.
Recipe information
Yield
makes 1 pie (about 6 ) Servings
Ingredients
12
1½
Preparation
Step 1
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Step 2
Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.
Nutrition Per Serving
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Reviews (192)
Back to TopAmazing. It disppeared before my eyes. Should have made a double batch for my family. Everyone went back for seconds
Anonymous
1/31/2023
my grandma beat me so i put her into this pie (best i have ever had)
Jane Doe
Boston, MA
8/17/2022
An utter DISASTER of a recipe. Timing and temperature were definitely not tested by the author of this post. After 12 minutes in the 500 degree oven, the entire pizza was black as pitch. If you’re making this sheet-pan pizza, USE A LOWER OVEN TEMPERATURE. 500+ degrees is not how to cook a sheet-pan pizza.
Adonis
Pittsburgh, PA
2/8/2022
So, this is JUST like the pies my Pugliese grandma used to make in the gas oven in her basement. It is fantastic. I was so excited to find this recipe in 2014, because it allowed me to make the "foccats" that my grandma and I used to make together, and introduce that piece of our heritage to my kids. NO, it does not have too much olive oil. The half-cup is the right amount. This is not Americanized Pan Pizza. The dough is supposed to "fry" in the oven when it bakes. That is why you use all the oil and the high heat. To top my pizza, like my grandma did, I squeeze whole canned San Marzano tomatoes through my fingers over the dough, allowing irregularly sized pieces and their juice to fall where they may. Then, I sprinkle some (but not too much) finely grated Romano cheese over the top, and bake as directed.
Denise D
Cincinnati, OH
1/8/2022
I have made this before and there were a few things that didn't work out. First of all, the recipe for the dough doesn't make enough to fit my preferred pizza pan. Second, TOO MUCH OLIVE OIL. Omg, I poured it all out. The dough would have fried in that much oil. Last but not least, 20-30 minutes is way too long at that temperature. I had my oven at 500 degrees F and set the timer for 20 minutes. By then it was burned to a crisp. My second try with this pizza, I purchased the dough in the supermarket. My pan took 2 llbs. of dough. I only used enough oil to lightly coat the pan. My oven temperature was again 500 degrees but I only cooked it for 10 minutes. Perfect!
Craw
New England
1/5/2022
I only let the dough rise in the fridge for 4 hours and it worked out great! Topped with shaved asparagus, mushroom and red onion. Yum!
Martha M
Nanaimo, BC
3/16/2021
This is my go-to pizza recipe. I've made it several times, and it has worked out really well each time. I line my baking pan with a silicone sheet, and I use just enough olive oil to cover the silicone sheet in a thin layer (much less than the recipe calls for). I know my oven well (it runs hot) so I don't have problems with burning like some of the other reviewers have mentioned.
Tigerlily
Vancouver, Canada
2/27/2021