Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."

　　

Ingredients

Makes 1 (14") pizza

　　1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)

　　3/4 teaspoon kosher salt

　　8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature

　　All-purpose flour (for surface)

　　5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided

　　3/4 teaspoon extra-virgin olive oil

　　Crushed red pepper flakes (for serving; optional)

　　

Special Equipment:

A pizza stone or 2 stackable rimmed baking sheets

　　

Step 1

Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.

　　

Step 2

Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.

　　

Step 3

Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.

　　

Step 4

Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.

　　

Step 5

Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10–12 minutes.

　　

Step 6

Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.