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30 minutes
4 peopleAbout this dish
A tomato and mozzarella pizza that works with shop-bought or homemade dough, baked in a home oven or an air fryer. No home oven gets as hot as a wood-fired one, so this is a different pizza from the Neapolitan original, though the crust still comes out golden. Drain the fresh mozzarella well before it goes on, or the pizza turns watery. A green salad on the side is enough.
Ingredients
Preparation
Preheat the oven to 220°C (430°F), ideally with a pizza stone or baking tray inside.
Roll or stretch the pizza dough out on a floured surface to your desired thickness.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Tear the mozzarella into pieces and scatter it over the sauce.
Drizzle with olive oil and sprinkle with oregano and salt.
Bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
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