Chefsully's Favourite Pizza
- 30 min
- Serves 4
- 6 ingredients
15 minutes to prep, 15 to cook. A classic Margherita‑style pizza with a crisp, pre‑made or homemade crust, smooth tomato sauce, melted mozzarella, and fresh basil. This quick‑bake pizza delivers authentic Italian flavor in under half an hour, perfect for a family dinner.
Free. No account needed.
Method
Preheat the oven to 425°F (425°F) and place a pizza stone or baking sheet inside to heat.
If using homemade dough, roll it out on a lightly floured surface to your desired thickness (about ¼‑inch thick). If using pre‑made dough, simply unroll it onto a piece of parchment paper.
Transfer the rolled dough (still on the parchment) onto the hot pizza stone or baking sheet.
Spread the smooth tomato sauce evenly over the surface of the dough, leaving a small border for the crust.
Drizzle the tablespoon of olive oil over the sauce and season lightly with salt to taste.
Scatter the shredded mozzarella cheese uniformly over the sauce, ensuring an even melt.
Kitchen notes · Added by ReelsMeals: Mozzarella is spread evenly over the sauce. Leave the edge bare for a clear crust border.
Place the pizza in the preheated oven and bake for 12–15 minutes, or until the crust turns golden brown and the cheese is fully melted and bubbling.
Kitchen notes · Added by ReelsMeals: Cheese bubbles and crust turns golden. Check the underside before removing.
While the pizza bakes, tear the fresh basil leaves so they release their aroma.
When the pizza is done, remove it from the oven and immediately scatter the torn basil leaves on top; the residual heat will wilt the basil gently.
Kitchen notes · Added by ReelsMeals: Basil wilts slightly from the pizza's heat. Add it as soon as the pizza comes out.
Allow the pizza to rest for 2 minutes, then slice into 4 equal portions and serve hot.
Tips while you cook
- Preheat stone early
- Place the pizza stone or baking sheet in the oven while it preheats.
- Roll dough to uniform thickness
- Roll the dough to about ¼‑inch thick on a lightly floured surface before transferring to parchment.
- Tear basil during bake
- Tear the fresh basil leaves while the pizza bakes.
- Rest before slicing
- Allow the pizza to rest for 2 minutes after removing from the oven before cutting into portions.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Chefsully’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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