Thin Crust Cheese Pizza

Place a pizza stone in oven and preheat oven to 500ºF degrees. Allow pizza stone to preheat for at least 30 minutes.

For the sauce:
Drain liquid from tomatoes and transfer to a blender. Pulse 3 or 4 times until tomatoes are pureed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.

For the pizza:
Once stone is preheated, dust work surface with flour to roll out your dough. This recipes makes 2 12-inch or 4 8-inch pizzas, so be sure to split the dough accordingly. Flatten the dough to a thin round.

Dust a pizza peel with cornmeal and place the dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Brush the dough with olive oil and lightly coat dough with tomato sauce, leaving ½ inch exposed around the edge. Top with cheeses, oregano and sea salt (to taste).

Open the oven and slide the pizza off the peel on to the pizza stone. Allow pizza to cook until the crust is golden brown and crisp and the cheese is bubbling.

Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1–2 minutes before you cut it. Repeat process with remaining dough.