Pepperoni Pizza

Nov 19

Ingredients:

Directions:

Pull pizza dough from fridge in the morning, unwrap and leave in a bowl covered with a kitchen towel.
About an hour before you’re ready for dinner pre-heat your oven to 475 degrees
Prep your pizza baking sheet - doesn’t matter the shape of the dish!
Sprinkle a generous amount of corn meal all over the baking sheet.
Stretch your pizza dough to the size of your baking sheet (do not flour the dough) and lay pizza dough on top of the cornmeal.
Using a fork pierce holes in the pizza all over, this will stop big bubbles from forming!
You do not need to form a crust; it will naturally happen as the pizza cooks.
Using your hand, smear minced garlic all over the dough
Using a spoon add sauce to your pizza and spread it out evenly across the dough - not a lot of sauce either just enough to cover the dough - I bring the sauce right to the edge of the pizza dough, because again, the crust will naturally bake up and then you won’t have pockets of sauce right at the crease of the crust!
Now for the provolone! I do not just lay slices of provolone on top of the sauce, I rip up the provolone and place it all over the pizza until the sauce is almost covered
Add your slices of sandwich pepperoni to the pizza, and any other toppings you’d like!
Sprinkle on your shredded mozzarella cheese and then sprinkle parmesan across the entire pizza.
Bake for 15 minutes give or take, keeping an eye on the pizza.
Let cool for about 10 minutes before diving in!

Homemade Butter