Last year for Christmas John gave me all of the essentials for making pizza at home. If you know anything about me, you probably know I love pizza and I love to cook. It was the perfect gift and I love using it to make pizzas for friends and family! This recipe can be easily modified to your tastes and pizza preferences. I provided the links to the pizza peel and stone that we use at the bottom of the post! Hopefully the pictures help clarify steps in the directions
Green Pepper and Pepperoni Pizza
Yields: 14 inch pizza
- Pizza dough – we choose to purchase ours from publix. You can find it in the bakery section.
- 8 oz mozzarella cheese
- Pepperoni – roughly 2 oz
- Green bell pepper
- Pizza sauce
- Flour for dusting
- Corn meal or semolina flour
- Place pizza stone on center rack and preheat oven to 475 (can cook anywhere between 425 – 500 but want to stay on higher end of scale).
- Take dough out of refrigerator and let dough sit out at room temp for 20-30 minutes.
- Dust counter top with flour to keep dough from sticking.
- Dust pizza peel with corn meal or semolina flour (doesn’t burn as easily as corn meal).
- Roll dough on floured counter top to desired thickness. **
- Transfer dough to peel. Ensure dough shifts when you shake the peel.
- Pierce dough throughout with fork to decrease air pockets.
- Spread sauce across dough and add toppings. Adding the cheese first allows the vegetables/meat you put on after to brown.
- Transfer pizza onto stone in the preheated oven.
- Remove pizza from oven with peel when cheese is bubbly and starting to brown. Try not to open the oven frequently as you lose heat when doing this.
- Top with crushed red pepper, parmesan, freshly ground black peper and/or garlic salt.
**If you prefer thinner crust and are using publix dough, try trimming some dough off before rolling.
If you dont have a peel, you can transfer dough directly to pizza stone and then place on center rack in oven.
You can sprinkle finely shredded asiago cheese on crust before sliding into oven for an added twist.