This mozzarella pizza is everything you want on pizza night: crisp edges, a chewy center, a bright tomato sauce, and gooey mozzarella that bubbles and browns just enough. It’s simple, classic, and honestly better than takeout once you learn two easy tricks: a hot oven and drier mozzarella.
The Classic Pizza You’ll Make on Repeat
There’s a reason a good mozzarella pizza never goes out of style. It’s cozy, crowd-pleasing, and perfect for weeknights, movie nights, and “everyone’s hungry” weekends.
The standout technique is baking on a preheated stone or sheet pan so the crust starts cooking the moment it hits the surface. That’s how you get that crisp bottom without needing a fancy pizza oven. And for the cheese? Patting the mozzarella dry keeps your pizza from turning watery. Trust me, don’t skip that step.
Why You’ll Love This Mozzarella Pizza
- Better than restaurant: Hot-pan baking gives you crisp crust and bubbly cheese at home.
- Easy weeknight dinner: Simple ingredients, straightforward steps, big payoff.
- Family-friendly: Classic flavors that picky eaters actually like.
- Customizable: Keep it classic or add toppings with what you have.
- Great for gatherings: Make 2 pizzas and everyone is happy.
- Meal prep friendly: Dough and sauce can be made ahead to make pizza night faster.
Ingredients for Mozzarella Pizza
Dough (Use Homemade or Store-Bought)
- Pizza dough (1 pound): The base of your mozzarella pizza. Store-bought is totally fine for weeknights. If it keeps springing back, let it rest 10 minutes and try again.
- Flour or cornmeal (for stretching): Helps prevent sticking. Cornmeal adds a little crunch on the bottom.
Simple Tomato Sauce
- Crushed tomatoes (1 cup, canned): Bright, easy sauce. San Marzano-style tomatoes taste extra good if you have them.
- Olive oil (1 tablespoon): Adds richness and helps the sauce spread smoothly.
- Garlic powder (1/2 teaspoon): Quick flavor without burning in a hot oven.
- Dried oregano (1/2 teaspoon): Classic pizza flavor. Italian seasoning works too.
- Salt (1/2 teaspoon) + black pepper: Season to taste.
Shortcut note: You can use 3/4 cup of your favorite jarred pizza sauce. The homemade-style quick sauce just tastes fresher.
Cheese + Finish
- Low-moisture mozzarella, shredded (2 cups): The best “pizza cheese” for stretchy melt and less water.
- Fresh mozzarella, sliced (optional, 4 ounces): Adds creamy puddles—just pat it dry really well.
- Grated Parmesan (2 tablespoons): Salty, savory boost.
- Fresh basil leaves: Adds that final “pizza shop” vibe.
- Olive oil (1 teaspoon, optional drizzle): Makes everything look glossy and taste richer.
Helpful aside: Pre-shredded mozzarella works, but freshly shredded melts more smoothly. If you use pre-shredded, it may brown a bit faster.
How to Make Mozzarella Pizza
- 1. Preheat for a hot crust: Place a pizza stone or an upside-down sheet pan in the oven. Preheat to 500°F for 30 minutes. (This is the crisp-crust trick.)
- 2. Mix the quick sauce: In a bowl, stir crushed tomatoes, olive oil, garlic powder, oregano, salt, and pepper. Taste and adjust—this should be bold because it gets mellow in the oven.
- 3. Stretch the dough: On a floured surface, press the dough into a disk, then stretch into a 12-inch round. If it keeps shrinking, cover and rest 10 minutes, then continue. (The gluten just needs to relax.)
- 4. Build the pizza: Transfer dough to parchment paper (this makes it easy to slide onto the hot pan). Spread a thin layer of sauce, leaving a 1/2-inch border for the crust. Add shredded mozzarella evenly. If using fresh mozzarella slices, pat them dry and scatter them on top.
- 5. Bake until bubbly: Carefully slide the parchment with pizza onto the hot stone/pan. Bake 9–12 minutes, until the crust is golden and the cheese is bubbling with a few browned spots.
- 6. Finish and slice: Let the pizza rest 2–3 minutes (the cheese sets up a bit). Top with basil, Parmesan, and a tiny drizzle of olive oil. Slice and serve.
Tips for Perfect Mozzarella Pizza
- Preheat the pan/stone: This is the easiest way to get a crisp bottom at home.
- Use a thin sauce layer: Too much sauce can make the center soft.
- Dry the fresh mozzarella: Pat slices with paper towels so your pizza stays crisp.
- Don’t overload cheese: A thick layer can trap steam and make the crust soft.
- Bake hot and fast: 500°F gives you best browning and chewy crust.
- Rest before slicing: A short rest keeps the toppings from sliding off.
Variations & Substitutions
- Margherita-style: Use fresh mozzarella slices and add basil after baking.
- Garlic butter crust: Brush the crust edge with melted butter + garlic powder after baking.
- Spicy version: Add crushed red pepper flakes or a drizzle of hot honey after baking.
- Veggie toppings: Add thin sliced mushrooms, bell pepper, or onions (keep toppings light so it bakes evenly).
- High-protein twist: Add cooked chicken pieces or turkey pepperoni.
- Gluten-free: Use a gluten-free pizza dough (bake times may vary).
- Lazy version: Use store-bought dough + jarred sauce + shredded mozzarella—still so good.
Make-Ahead & Storing
- Make-ahead: Dough can be made ahead and refrigerated up to 3 days. Let it sit at room temp 30–60 minutes before stretching.
- Fridge: Store leftover slices in an airtight container for 3–4 days.
- Freezer: Freeze slices up to 2 months. Wrap tightly.
- Reheat (best texture): Warm on a skillet over medium heat with a lid for 3–5 minutes, or bake at 425°F for 6–8 minutes until hot and crisp.
Serving Suggestions & Pairings
- Simple green salad with lemony dressing
- Roasted vegetables (broccoli, zucchini, or carrots)
- Garlic knots or a bowl of tomato soup
- Sparkling water or homemade lemonade for a fun pizza night
Reader Review: This mozzarella pizza tasted like a real pizza shop—crispy bottom, bubbly cheese, and the sauce was perfect. We made two and still wished we had more!
If you make this mozzarella pizza, leave a rating and a comment. And tell me—do you keep it classic, or add your favorite topping?