So after days of not turning the knobs of my oven, i decided to crank it up today.
All the way up, at 500 F.
Cranking the oven at such a high temperature is one of the steps to achieving flat, crusty pizza dough.
While some people prefer chewier, thicker dough. I like mine to be on the thin and crispy side.
Not taco shell thin and crispy of course, but just thin enough so that i don’t have to battle the chewy dough with my teeth.
And i read the key to that was to pop the pizza dough in the oven before it had the chance to rise, and the intensified heat of 500F will make sure that the underside of the pizza crisps up.
And as for the filling, i opted the easy way out of using a canned prego spaghetti sauce (How predictable right?). Then i sprinkled some grated mozarella, mixed italian herbs, pepperoni slices, and grated cheddar.
Pepperoni and Cheese Pizza
Taken from Annie’s Eats
½ batch of perfect pizza crust
3 TBS canned Prego Spaghetti Sauce
Some dried Italian Herbs
¾ cup shredded mozzarella cheese
A handful of pepperoni
¾ cup shredded cheddar cheese
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour.
*Note: I dont own a pizza stone, so i just placed a dark cookie sheet at the lowest rack in my oven.
Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Prego spaghetti sauce in a thin layer evenly over the unbaked crust. Sprinkle with Italian herbs, then shredded mozzarella. Top with pepperoni slices and finally sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone (*dark cookie sheet) and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!