Baking the pizza – 15 minutes 
Well, here we are; the oven is red hot and the pizza is ready to go in. Open the oven and place the pan on a rack in the middle and close it again quickly. After 10-12 minutes (remember that cooking times are approximate; a great deal depends on the oven and its temperature) you should begin to see that the edge has puffed up and is just beginning to change color, just starting browning.
That’s the moment to pull it out and scatter a good layer of mozzarella on top. Then place the two basil leaves on the pizza, ideally half-covered by a chunk of mozzarella, as you can see in this photo.
Immediately put it back in the oven.
After a few more minutes, you should see that the mozzarella has melted and the edge is now the right color. Take the pizza out, and use a heat-resistent plastic or wooden spatula to lift an edge off the pan and see if the underside has turned a golden-light-brown, no longer white.
If so, it’s cooked; take it out of the oven: our first pizza together is ready!
Well, now, eat it (Careful—it’s hot!) And in the meantime cook the next one in another pan: and so on until you’ve used all the dough balls!
And so we’ve got our pizza in 30minuti30™ and along with it the satisfaction of having prepared, with our own hands, a homemade pizza, one doubtless of higher quality than those from numerous pizzerias around, where the pizza isn’t made with love and with passion.
If you’ve run into some problems and aren’t satisfied with the results, even after various attempts following the procedure, ask me your question. I’ll get back to you in a few days.
