Next, sprinkle both the mozzarella and Parmesan cheese over the sauce, ensuring that every inch of that lovely tomato sauce is covered. It’s hard to resist snacking on the cheese at this stage—trust me, it smells fantastic! Now, sprinkle the dried oregano, garlic powder, and black pepper over the top. I love adding a little extra oregano because it gives a lovely herby aroma that takes me right back to those school days!
Once all the toppings are on, bake your pizza in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and golden brown. When you pull it out of the oven, the scent will be simply divine! Let it cool for a few minutes, then slice it into squares, just like the Lunch Lady used to do, and serve warm.
Pro Tips for Best Results
I tested this pizza three ways, and I’ve found that letting the dough rest for about 10 minutes before rolling makes it more pliable and easier to work with. If you’re using store-bought dough, make sure to check the packaging; some brands require you to let it come to room temperature first. This brief rest period will make a world of difference in the texture of your crust!
Another tip I’ve learned is to brush the edges of the crust with a little olive oil before baking. This gives the crust a beautiful golden color and enhances the flavor, making it crispy and delicious. Don’t forget to keep an eye on your pizza in the oven during the last few minutes—you want that perfectly melted cheese without any burning!
Lastly, if you have any leftover pizza, don’t be shy about stacking some extra toppings on your cold slices before reheating. I love adding a sprinkle of fresh herbs right before serving to elevate the flavor to a whole new level!
Common Mistakes to Avoid
One common mistake I used to make was baking my pizza on a cold baking sheet, which leads to a soggy crust. I’ve learned that preheating the sheet or pizza stone is essential for getting that crispy bottom! I recommend heating the sheet in the oven while it’s warming up—just make sure to use a heat-resistant surface to avoid burns when transferring your dough.
Another mistake I see is overloading the pizza with too many toppings. While it might be tempting to pile on your favorites, too much can weigh down the dough and cause it to become soggy. I like to stick to a good balance of sauce and cheese, allowing the pizza to maintain its structure while still being delicious.
Finally, be mindful of the cooking time. Every oven is a little different, and what works for my oven may not work for yours. Check your pizza a minute or two before the suggested cooking time to prevent it from overcooking. Once you see those lovely golden-brown edges, you’ll know it’s ready! (See the next page below to continue…)