What Temperature Do You Cook Pizza Dough At?

Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
Bring your dough to room temperature. Before you begin stretching,warm up your cold dough for at least 30 minutes at room temperature.

What is the best temperature to cook pizza?

  • The maximum temperature of your oven
  • Whether you have a fan assisted oven or not
  • The thickness of your pizza
  • Where the pizza is placed in the oven (top,middle,or bottom)
  • Whether you have a pizza stone or not
  • How long do you cook pizza in the oven?

  • Crispy crust and toppings. High temperatures help the dough get rid of its moisture quite fast,leaving a crisp texture behind.
  • High temperatures improve the dough flavor.
  • Melts the cheese evenly and perfectly without it burning.
  • It ensures the crust proofs well.
  • Perfectly cooks the sauce.
  • Perfectly cooks the other toppings.
  • How to cook pizza in a gas oven?

    Put the pizza and the container on the oven rack. Bake for at least 15 to 20 minutes. Check if the dough feels cooked and cook for longer if necessary. Cooked pizza dough appears crispy from the outside with a tender inside. To get a brown crust, cook for further 5 minutes. Leave the pizza for 5 minutes to let the cheese cool down.

    Homemade Pizza Dough for Beginners

    It is possible that this post contains affiliate links.Please take the time to read my disclosure policy.This simple pizza dough recipe is perfect for beginners, and it yields a soft homemade pizza crust that everyone will enjoy.

    1. You can skip ordering pizza because you only need six basic ingredients to get started!
    2. This is the recipe I use for pizza dough on a regular basis.
    3. It was originally published on my blog six years ago, and after making it for the millionth time, I decided it was time for an update, complete with a video tutorial and more detailed recipe instructions..
    4. In addition, many of you expressed a desire to overcome your aversion to yeast this year.
    5. Consider this to be your starting point, and refer to it on a regular basis.
    • (And if you’ve ever made homemade bagels or sandwich bread, you’ll be able to easily make pizza dough because it’s quicker, easier, and requires fewer steps than those other recipes.) Pizza dough serves as the foundation, and every great pizza begins with a great pizza crust that is baked to perfection.
    • A thin and crisp pizza crust appeals to some people, while a thick and soft pizza crust appeals to others.
    • This homemade pizza crust has it all: it’s soft and chewy on the inside, with a delicious crisp on the outside and an incredible flavor.

    Baking with Yeast Guide

    This Baking with Yeast Guide should be consulted whenever you are working with baker’s yeast.I’ve included realistic responses to all of your frequently asked yeast questions.Why waste time making pizza dough when you can just purchase frozen pizza dough?

    1. While frozen pizza dough is easy, handmade pizza dough has a delightful flavor and texture that can only be achieved via the use of fresh ingredients.
    2. In addition, the majority of the job is done without your involvement!

    Overview: Homemade Pizza Dough Ingredients

    All pizza dough begins with the same basic ingredients: wheat, yeast, water, salt, and olive oil. From there, the possibilities are endless. Here’s a breakdown of the ingredients that go into my handmade pizza dough recipe. The whole printable recipe may be seen below.

    1. Yeast: I use Red Star Platinum yeast for this recipe. When I use this quick yeast, I get the greatest results possible. It is amazing since the Platinum yeast’s precise recipe helps to strengthen your dough while also making the process of dealing with yeast uncomplicated. One normal package of yeast (2 and 1/4 teaspoons) is all that is required for the task at hand.
    2. Water: I experimented with different quantities of water in order to perfect my pizza dough recipe. 1 and a third cups is the optimal serving size. Warm water (approximately 100-110°F) can be used to reduce the amount of time the water takes to rise. Anything above 130 degrees Fahrenheit will destroy the yeast.
    3. In this recipe, all-purpose white flour that has not been bleached should be used. The process of bleaching the flour removes part of the protein, which will have an impact on how much water the flour absorbs. You may use bread flour instead of all-purpose flour if you like a chewier pizza crust
    4. however, you will need to add a couple additional Tablespoons of water because bread flour has more protein than all-purpose flour. If you enjoy whole grain bread, you might want to try this whole wheat pizza dough.
    5. Oil: A couple of Tablespoons of extra virgin olive oil gives the dough a great taste that is hard to beat. Before adding the toppings, don’t forget to spray the dough lightly with olive oil to avoid the crust from becoming soggy.
    6. Salt: Salt enhances the taste of foods.
    7. The addition of 1 tablespoon of sugar boosts the activity of the yeast and tenderizes the dough, especially when combined with a small amount of olive oil.
    8. Cornmeal: Although cornmeal isn’t included in the dough, it is used to sprinkle the pizza pan before baking. The addition of cornmeal to the pizza dough gives it a little additional taste and crunch. The bottom crust of the majority of the delivery pizzas you love has cornmeal in it.

    This is a Lean Bread Dough

    A lean dough is required for pizza crust, as well as for handmade bagels, artisan bread, and focaccia.A lean dough is one that does not contain any eggs or butter.You may expect a crispy pizza crust if you don’t use any additional fat to make the dough pliable before baking.

    1. (However, I recommend using a small amount of olive oil for taste and to make the inside a little softer than usual).
    2. Dinner rolls and overnight cinnamon rolls, for example, call for fat in order to produce a ″rich dough,″ which results in a softer and more dessert-like loaf of bread.

    Overview: How to Make Easy Pizza Dough (for bread beginners)

    1. Hand-knead the dough ingredients together, or use a hand-held or stand mixer to combine them. Follow the procedures outlined in the written recipe below to complete this task.
    2. Knead the dough by hand or use your mixer to whip it up. This is something I enjoy doing by hand, and you can see me doing it in the video.
    3. In a greased mixing basin, place the dough and cover it securely with plastic wrap, and put it away to rise for approximately 90 minutes or overnight in the refrigerator.
    4. Air bubbles can be released by punching down the rising dough. halve
    5. divide in half
    6. Roll the dough out into a 12-inch circle on a floured surface. Cover the pan and set it aside while you prepare the pizza toppings.
    7. To finish, add your favorite pizza toppings.
    8. Pizza should only be baked for around 15 minutes at a fairly high temperature.

    Little bakers may provide a help while also having a good time in the process. Allow the children to assist you in pressing down the dough and shaping it into a circular. They may decorate the top of the pie with their favorite cheeses and pepperoni faces. Who doesn’t enjoy a pizza with a happy face on it?

    Pizza Dough Video Tutorial

    How to Freeze Homemade Pizza Dough

    This recipe makes two pizzas that are 12 inches in diameter.After the pizza dough has risen and been divided in half (step 5), one of the balls of dough can be frozen and used to create pizza at a later date.Alternatively, you can freeze the two balls of dough one at a time.

    1. Lightly coat the dough ball(s) with nonstick spray or olive oil, being sure to coat both sides.
    2. Place the dough ball(s) into each zip-top bag(s) and seal securely, pressing out any air that may have gotten into the bag(s).
    3. Freeze for a maximum of three months.

    How to Thaw Frozen Pizza Dough

    Refrigerate the frozen pizza dough for around 8 hours or overnight, depending on how long it has been frozen. When you’re ready to create pizza, take the dough out of the refrigerator and let it rest on the counter for 30 minutes before continuing. Following step 5 in the recipe below, continue with step 6.

    Recipes Using Pizza Dough

    • Cheese pizza with more cheese
    • stuffed crust pizza with extra cheese
    • homemade ham and cheese pockets
    • and pepperoni pizza rolls (with updated photographs!) Classic Margherita Pizza, Spinach and Artichoke White Pizza, Homemade BBQ Chicken Pizza, Garlic Knots, and Cheesy Breadsticks are just few of the options.
    • Toppings can include anything you like: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapenos, and so on.

    Here are my flatbread pizza crust and whole wheat pizza dough recipes, which you can use together or separately. Print


    • Follow these simple directions to make a homemade pizza crust that is thick, crisp, and chewy. The recipe makes enough pizza dough for two 12-inch pizzas, and you can save half of the dough for later use by freezing half of the dough. The overall weight of the dough was close to 2 pounds. a cup and a third (320ml) warm water (between 100 and 110°F, 38-43°C)
    • 2 and 1/4 teaspoons (7g) Red Star Platinum instant yeast (1 standard packet)*
    • 1 Tablespoon (13g) granulated sugar
    • 2 Tablespoons (30ml) olive oil
    • 3/4 teaspoon salt
    • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and surface
    • a sprinkle of cornmeal for
    1. In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar until well combined. Allow for 5 minutes of resting time after covering. * For those who don’t have access to an electric stand mixer, you may just use a big mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step
    2. Combine the olive oil, salt, and flour in a mixing bowl. 2 minutes at a low pace is sufficient. Prepare a lightly floured surface for the dough to be turned out on. Knead the dough for 3-4 minutes with lightly greased hands (you can see me doing it in the video above for a visual demonstration!). However, if you find that the dough is too heavy for your mixer to handle, you may absolutely use it on moderate speed instead of the high speed setting. Despite the fact that the dough has been kneaded, it should still be a touch soft. When you poke it with your finger, it should slowly bounce back, indicating that the dough is ready to rise. In such case, continue to knead the dough. Lightly lubricate a large mixing basin with oil or nonstick spray– you may use the same bowl you used to make the dough. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. Allow the dough to rise for 60-90 minutes at room temperature, or until it has doubled in size. When it’s very chilly outside, heat your oven to 150°F (66°C) to create a comfortable environment. Turn off the oven and place the dough inside, leaving the door slightly ajar. Bake for 30 minutes. Your dough will be able to rise in a warm setting like this. After about 30 minutes, close the oven door to keep the rising dough and the air within the oven from escaping. Remove the pan from the oven when it has doubled in size.)
    3. Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius). During the time it takes to shape the pizza, allow it to cook for at least 15-20 minutes. Pre-heat the oven as well as the pizza stone if you are using one.) Nonstick spray or olive oil can be used to lightly grease a baking sheet or pizza pan. Cornmeal is lightly sprinkled on top of the crust to give it a little more crunch and taste. Definitely recommended
    4. Form the dough in the following ways: The dough should be punched down to expel any air bubbles when it is finished. Using a knife, cut the dough in two. It is possible to freeze half of the dough for later use if you are not preparing two pizzas. See the freezing instructions below. Gently flatten the dough into a disc on a lightly floured work surface, using lightly floured hands or a rolling pin to do so. Placing the disc on the prepared baking sheet and stretching and flattening it into a 12-inch circle using lightly greased hands is recommended. The dough should be lifted up along the edge to form a lip around the perimeter. To form the rim, I just squeeze the corners together. If you are not using a pizza stone, you may lay the dough straight on baker’s peels that have been coated with cornmeal. Cover the dough loosely with plastic wrap or a clean kitchen towel and set aside for a few minutes while you prepare the pizza toppings. I recommend pepperoni with green peppers or jalapeo slices, extra cheese pizza, Hawaiian pizza, margherita pizza, spinach artichoke white pizza, or handmade BBQ chicken pizza
    5. but, you may customize your pizza to your liking.
    6. Toss the pizza with the toppings and bake it: If you want to avoid your pizza dough becoming soggy because of the filling, gently spray the top with olive oil. Make little dents in the surface of the dough with your fingertips to keep it from bubbling up later. Bake for 12-15 minutes, depending on how many toppings you want to use.
    7. Slice the heated pizza and serve it right away. Refrigerate any leftover pizza once it has been properly wrapped in plastic wrap. Reheat until desired temperature is reached. Baked pizza slices can be stored in the freezer for up to 3 months.


    1. Preparation Instructions for Freezing: This recipe makes enough dough for two 12-inch pizzas, weighing a little less than 2 pounds in total. After the pizza dough has risen and been divided in half (step 5), one of the balls of dough can be frozen and used to create pizza at a later date. Alternatively, you can freeze the two balls of dough one at a time. Lightly coat the dough ball(s) with nonstick spray or olive oil, being sure to coat both sides. Place the dough ball(s) into each zip-top bag(s) and seal securely, pressing out any air that may have gotten into the bag(s). Freeze for a maximum of three months. To defrost frozen pizza dough, store it in the refrigerator for about 8 hours or overnight, depending on how frozen it is. When you’re ready to create pizza, take the dough out of the refrigerator and let it rest on the counter for 30 minutes before continuing. Continue with step 5, pushing down the dough to release any trapped air if necessary
    2. Preheat the oven to 350°F
    3. Overnight and during the day Procedure: Prepare the dough through step 3, but leave the dough to rise for 8-12 hours in the refrigerator before continuing with the recipe. (If the dough needs to be kept in the refrigerator for an extended period of time, use colder water in the dough to limit the dough’s rise and give you more time.) The long rising process imparts a fantastic taste to the pizza dough! When you are ready, go to step 5. If the dough does not nearly double in size overnight, allow it to rest at room temperature for 30-45 minutes before punching it down (step 5)
    4. otherwise, continue with the recipe as directed.
    5. Equipment (affiliate links): KitchenAid Stand Mixer
    6. Dough Scraper
    7. Pizza Pan
    8. Pastry Brush
    9. Pizza Cutter
    10. Special Tools
    11. Yeast: Red Star Platinum yeast is a rapid-producer of yeast. Instead of fresh yeast, you can use active dried yeast. The time required for rising will be at least 90 minutes. Answers to frequently asked questions about yeast may be found in my Baking with Yeast Guide.
    12. Pizza as depicted:
    13. This recipe makes enough dough for two pizzas. Add 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni pieces, thinly sliced green pepper or jalapeo, and a sprinkle of Italian spice mix or dried basil on the top of each pizza.

    The original version of this recipe appeared on Sally’s Baking Addiction in 2013.Pizza, pizza dough, and pizza crust are some of the terms used to describe this dish.Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website?

    1. Getting started with this email series is a terrific idea.
    2. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
    See also:  How To Build A Pizza Oven Outside?

    Homemade Pizza & Pizza Dough

    What should you do when your nephew, who is eight years old, pays a visit?Of sure, we’ll make pizza!Actually, this isn’t the case at all.

    1. I didn’t consider it until we were quite fatigued.
    2. Sorry to both Monopoly and Gin Rummy players.
    3. However, it turned out to be a wonderful idea because my father had recently bought a baking stone for Christmas and my nephew is a huge fan of pizza.
    4. I told him that if he assisted me in making it, I would write about him on my website and he would become famous as a result.
    5. That seems to have piqued his interest.
    • While he found the dough to be ″slimy and nasty,″ he enjoyed customizing his own toppings and said the completed dish was ″amazing.″

    My Favorite Pizza Dough Recipe

    The following procedure is used: I improvised using recipes from the Joy of Cooking and Cook’s Illustrated’s The Best Recipe, both of which I own. The pizza dough recipe generates enough dough for two pizzas that are 10-12 inches in diameter. I’ll be a little more patient the next time I’m stretching out the dough so that I can get it even thinner this time.

    The Best Flour for Homemade Pizza Dough

    Making homemade pizza dough using bread flour is the finest method of making pizza dough. You can use all-purpose flour for the bread flour specified in the recipe; however, bread flour has more gluten than all-purpose flour and will result in a crispier crust for your pizza than all-purpose flour.

    How to Make Sure Your Yeast Is Active

    Pizza dough is a yeasted dough that calls for active dry yeast to rise properly.Check the expiration date on the yeast box to ensure that it is still fresh!If the yeast is too old, it is likely that it is dead and will not operate.

    1. If the yeast does not begin to froth or bloom within 10 minutes of being added to the water in Step 1 of Making the Pizza Dough, it is likely that the yeast is no longer alive.
    2. You’ll have to start from scratch with fresh, active yeast.

    How to Measure Flour for This Pizza Dough Recipe

    Measurements for cups of flour might vary depending on how you scoop the flour (we fluff the flour, lightly scoop it, and level with a knife). Because of this, I recommend that you use a kitchen scale to measure out the flour quantities by weight. This is the only method to ensure that your measurements are consistently correct.

    Watch How to Make This Homemade Pizza Recipe

    Is It Better to Let the Dough Rise Overnight?

    If you don’t want to let your pizza dough rise overnight – or for up to 48 hours – in the refrigerator, you may skip this step, but it will develop more flavor and air bubbles, which will cause the pizza to puff up when it’s cooked.(Some people engage in a battle for the slices that include air bubbles.) To ensure the dough is at room temperature before using, remove it from the refrigerator one hour before you plan on using it.

    Tips for Shaping the Pizza Dough Into Rounds

    • Even while pizza parlors make it appear simple to shape dough into circles, it might take some effort in your own kitchen to obtain the results you want. Take a look at these suggestions. When the pizza dough is at room temperature, it is much easier to work with. If the dough is frozen, it should be defrosted in the refrigerator before being brought to room temperature.
    • Prepare a big floured area for the dough, but begin shaping the dough with your hands as soon as it is ready. Pull the dough from the center outward, moving around in a circle, until the dough becomes too large to handle by hand
    • Using the palm of your hand, stretch the dough out into a circle on the floured surface until you are unable to stretch it any more.
    • Allow for a five-minute resting period for the dough.
    • Continue to extend your hand with your other hand. If you are unable to flatten the dough to the desired diameter using the palm of your hand alone, use a well-floured rolling pin to flatten it further, moving from the center out.
    • Even if your dough does not turn out to be ideally pizza parlor spherical, the pizza will still be delicious. Continue to make homemade pizzas and you will get more adept at it.

    Best Cheeses for Homemade Pizza

    Even while mozzarella cheese is the most widely used cheese on pizza, it is by no means the only cheese that may be used on the dish.You may use any type of cheese as long as it melts smoothly.Freshly grated cheese has a greater melting consistency and meltability.

    1. Pre-shredded cheese purchased from a store is covered with a chemical that prevents it from clumping, but it also makes it more difficult to melt.

    Try These Other Cheeses to Switch Up the Flavor of Your Pie

    • Despite the fact that both cheeses have excellent meltability, you may use whatever cheese you choose in this recipe. Cheddar, Gouda, Blue, Swiss, Provolone, Munster, and Parmesan – Parmesan is best when mixed with other cheeses rather than used as the sole cheese on a pizza
    • Cheddar, Gouda, Blue
    • Swiss
    • Provolone
    • Munster
    • Parmesan – Parmesan is best when mixed with other cheeses rather than used as the sole cheese on a pizza
    • Cheddar, Gouda, Blue
    • Swiss
    • Provolone

    Pizzas with Raw Ingredients

    In order to ensure that all of the toppings are properly cooked in the oven throughout the pizza’s cooking period, some toppings should be prepared prior before being topped on the pizza.Before using raw meat as a topping, be sure it has been thoroughly cooked.As well as sautéing any veggies that you don’t want to be raw on the cooked pizza (such as onions and peppers), you can use the same technique to sauté mushrooms and broccoli.

    The Best Order for Topping Your Pizza

    It is customary for the pizza sauce to be placed on top of the pizza crust.If you’re using shredded cheese, layer the cheese on top of the toppings before proceeding.If you’re using fresh mozzarella pieces, they should be placed on top after the other ingredients.

    1. If you’re using some Parmesan cheese in addition to the other shredded cheese, the Parmesan can be sprinkled on top of the toppings before baking them.
    2. However, don’t be afraid to experiment with the sequence of the cheese and toppings to see what occurs..

    Try These Other Delicious Pizzas

    • The Spicy Sausage Pizza, Meat Lovers’ Sheet Pan Pizza, Easy Summer Vegetable Pizzas, Homemade Pepperoni Pizza, and Sheet Pan Pizza with Roasted Cauliflower and Greens are just a few of the delicious recipes you’ll find here.
    • Pizza Dough: This recipe makes enough dough for two pizzas that are 10-12 inches across. warm water (105°F to 115°F)
    • 1 1/2 cups (355 mL) warm water
    • Active dry yeast, 3 3/4 cups (490 g) bread flour, 2 tablespoons extra virgin olive oil (omit if using a wood-fired pizza oven), 2 teaspoons salt, and 1 teaspoon sugar
    • 1 package (2 1/4 teaspoons) active dry yeast
    • Ingredients for Pizza and Topping Selections Extra virgin olive oil
    • Extra virgin olive oil
    • Cornmeal (to aid in the transfer of the pizza to the pizza stone)
    • Toppings: tomato sauce (either smooth or pureed)
    • Grated mozzarella cheese that is firm
    • Fresh mozzarella cheese, divided into little clumps, made from fresh mozzarella cheese
    • Grunts of Fontina cheese
    • Grated Parmesan cheese
    • parsley
    • Crumbled feta cheese
    • arugula
    • Mushrooms, cut very thinly if they are raw, otherwise sautéed before serving
    • Remove the stems and seeds from the bell peppers and slice them very thinly.
    • Thinly sliced, imported Italian pepperoncini
    • Italian sausage that has been prepared ahead of time and crumbled
    • Black olives, sliced thinly
    • Basil leaves, finely chopped
    • While pizza is baking, pour in some baby arugula, stir with a little olive oil, and bake for another 5 minutes.
    • Pesto
    • Pepperoni that has been finely cut
    • Sliced raw or caramelized onions, thinly sliced
    • The ham is carefully cut.

    Making the Pizza Dough

    1. Proof the yeast by placing it in the large bowl of a heavy-duty stand mixer and mixing on low speed until it foams. To dissolve the yeast, sprinkle it over the warm water and let it sit for 5 minutes until the yeast is completely dissolved. If the yeast hasn’t entirely dissolved after 5 minutes, give it another stir. It is normal for the yeast to begin to foam or bloom, which indicates that the yeast is still alive and active. When using ″instant yeast″ rather than ″active yeast,″ there is no need to proof the dough.) Simply incorporate into the flour in the following step.)
    2. Prepare and knead the pizza dough as follows: In a mixing bowl, combine the flour, salt, sugar, and olive oil, and mix on a low speed for one minute with the mixing paddle attachment. Next, replace the mixing paddle with the dough hook attachment to complete the process. Knead the pizza dough on a low to medium speed with a dough hook for 7-10 minutes, or until it is smooth and elastic. If you don’t have a mixer, you can use your hands to combine the ingredients and knead them together. The dough should be slightly sticky or tacky to the touch when it is finished. If the mixture is too wet, add a little more flour.
    3. Allowing the dough to rise is as simple as spreading a thin layer of olive oil over the inside of a large mixing bowl. Place the pizza dough in a mixing bowl and turn it around so that it is coated with the oil, about 30 seconds. You now have the option of determining how long you want the dough to ferment and rise for. A slow fermentation (24 hours in the fridge) will result in a dough with more complex flavors as a result of the slower fermentation. A short fermentation period (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to be worked with comfortably. Cover the dough with plastic wrap. For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours. For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours) (no more than 48 hours). The longer the rise (to a point) the better the flavor the crust will have.

    Make-Ahead and Freezing Instructions

    After the pizza dough has risen, it can be frozen to be used at a later time.Using a knife, cut the dough in two (or the portion sizes you will be using to make your pizzas).Place on a piece of parchment paper or a lightly floured baking tray and freeze for 15 to 20 minutes, uncovered.

    1. Then remove the items from the freezer and place them in separate freezer bags, sucking out as much air as possible from the bags before placing them back in the freezer.
    2. Refrigerate for up to 3 months after returning to the freezer.
    3. Refrigerate the pizza dough overnight or for 5 to 6 hours to allow it to thaw completely.
    4. After that, let the dough to rest at room temperature for 30 minutes before continuing with the rest of the process.

    Preparing the Pizzas

    1. Preheat your pizza stone (or pizza pan or baking sheet) as follows: Place a pizza stone on a rack in the lower third of your oven and turn the oven on to the lowest setting. Preheat the oven to 475°F for at least 30 minutes, if not an hour, before you begin. Alternatively, if you do not have a pizza stone, you can use a pizza pan or a thick baking sheet
    2. however, you must use something that will not warp when exposed to high heat.
    3. Separate the dough into two balls as follows: Removing the dough from the plastic wrap is important. Pinch the dough together with your hands, pressing it down so that it deflates a little. Using a knife, cut the dough in two. Form two spherical balls of dough with the rest of the ingredients. Make a separate bowl for each and place it in the refrigerator for 15 minutes (or up to 2 hours).
    4. Toppings for preparation: Prepare the toppings of your choice. It is important to note that you will not want to overload each pizza with a large number of toppings since the dough will become too soft and mushy. To make one pizza, you’d need about a third of a cup of tomato sauce and one cup of mozzarella cheese. One or two finely sliced mushrooms will suffice to cover a pizza.
    5. Make a flattened dough ball and stretch it out into a spherical shape as follows: One ball of dough at a time, flatten one ball of dough with your hands on a lightly floured work surface while working in batches. Make a 1/2-inch thick layer of dough by pressing it down with your fingertips, starting in the middle and working your way outward. Turn and stretch the dough until it is no longer able to be stretched any more. Allow the dough to rest for 5 minutes before continuing to stretch it until it reaches the required diameter, which should be 10 to 12 inches in diameter. Handle the dough with care! Holding up the edges of the dough with your fingers, allowing the dough to hang and stretch while working around the edges of the dough, is another option you may try. To close a hole that has appeared in your dough, set it on a floured surface and press the dough back together to seal the hole. Make a flat edge on the dough where it is thicker by pressing it with your palm. To make a lip, pinch the corners together.
    6. Using olive oil, brush the top of the dough: Press down and form dents in the dough with your fingertips to prevent it from bubbling up too quickly. Olive oil should be applied on the top of the dough (to prevent it from getting soggy from the toppings). Allow for another 10-15 minutes of resting time. Make a second ball of dough and repeat the process.
    7. Sprinkle corn meal on the pizza peel and place the flattened dough on top: Cornmeal should be lightly sprinkled onto your pizza peel (or flat baking sheet). To assist slide the pizza from the pizza peel into the oven, the corn flour will function as miniature ball bearings. Transfer one prepared flattened dough disc on the pizza peel and let it rest for 10 minutes. To restore the dough’s original shape after it has been transferred, softly shape it to the required dimensions.
    8. Spread with tomato sauce and top with the following ingredients: Place your favorite toppings on the pizza after spreading the tomato sauce and sprinkling the cheese on the top. Avoid piling on too many toppings on your pizza, or your pizza will get mushy.
    9. Sprinkle cornmeal on a pizza stone, then slide the pizza onto the stone in the oven to bake: Toss cornmeal on the baking stone in the oven (be careful, the oven is quite hot!) and bake for 30 minutes. Gently shake the peel to test whether the dough will easily slide off
    10. if it does not, gently raise the edges of the pizza and sprinkle with a little extra cornmeal to make them more slippery. Remove the pizza off the peel and place it directly on the baking stone in the oven.
    11. Make a pizza in the oven: Bake the pizzas in the 475°F oven, one at a time, for about 10-15 minutes, or until the dough is baked and the cheese is golden brown. A little additional cheese can be added at the end of cooking time, if desired.
    See also:  How To Transfer Pizza From Peel To Stone?
    Nutrition Facts (per serving)
    322 Calories
    4g Fat
    61g Carbs
    10g Protein

    Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

    Nutrition Facts
    Servings: 4 to 6
    Amount per serving
    Calories 322
    % Daily Value*
    Total Fat 4g 5%
    Saturated Fat 1g 3%
    Cholesterol 0mg 0%
    Sodium 710mg 31%
    Total Carbohydrate 61g 22%
    Dietary Fiber 2g 8%
    Total Sugars 1g
    Protein 10g
    Vitamin C 0mg 0%
    Calcium 15mg 1%
    Iron 1mg 4%
    Potassium 96mg 2%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

    Homemade Pepperoni Pizza

    Pepperoni pizza is a favorite of my children’s, so it is a guaranteed winner for supper.However, if I’m being completely honest, I seldom prepare pizza for my children.Pizza is a cheat meal for me, so I order it online and have it delivered.

    1. I knew that if I wanted to bake pizza at home, it had to be better than what I could get from a delivery service.
    2. It required a lot of pepperoni, a good crust, a lot of taste, and maybe even a surprise or two to make it stand out from the competition.

    Video: Cookin’ It With Nick Pepperoni Pizza

    Cookin’ It | Pepperoni PIzza

    The Best Dough for Pizza

    First and foremost, when it comes to the dough, don’t be overwhelmed!If this is your first time cooking pizza at home, you may skip the rest and simply buy the dough.In most cases, you can get pizza dough from your local grocery store, or some pizza joints will sell you a one-pound ball of dough for a few of dollars.

    1. If you want to experiment with making homemade pizza dough, start with a no-knead version of the dough.
    2. It’s quite simple to construct and virtually foolproof.

    Two Options for a Crispy Crust

    Although I don’t feel this pizza will work well as a deep dish, Chicago-style pizza, there are still two baking choices that I would recommend for this recipe.(There are more, but let’s keep it simple for the time being!) Use a pizza stone: This is my preferred method for getting a nice crust, although it does necessitate the purchase of additional equipment.You will require a pizza stone as well as a pizza peel (the thing you use to slide the pizza onto the stone).

    1. If you have those two items, on the other hand, you can start a pizza restaurant in your own kitchen.
    2. Once you’ve mastered this technique, it’s a dependable and low-stress option.
    3. The pizza ends up being a little more freeform, and the crust can be made nice and thin, which is something I enjoy.
    4. On a hot stone, a big pizza cooks takes 12-14 minutes on average.
    5. In the absence of a pizza stone, place your dough in a big cast iron pan and press it out to the edges and up the sides a little.
    • You’ll get a somewhat thicker crust than you would with a pizza stone, but it won’t be as thick as a deep dish crust.
    • Preheat your stovetop for two minutes over high heat (this will help develop a crispy crust), then transfer the pan to the oven to complete baking.

    Another Tip for a Great Crust: A Super Hot Oven!

    It’s important to note that when you order a truly nice pizza from a brick oven pizza business, the ovens are extremely hot—much hotter than you can reasonably achieve in a home oven.However, the guideline remains the same: the higher the temperature of your oven, the crispier and more delectable your crust will be.So preheat your oven to 500 degrees Fahrenheit, or even 550 degrees Fahrenheit if your oven is capable of doing so.

    1. If you are using a pizza stone, let the stone to preheat for 20 minutes before using it to ensure that it is nice and hot.

    The Secret for Best Pepperoni Flavor

    Now that pepperoni is so widely available on the market, you may make pizza with any of the many other varieties available.Pepperoni that’s been cut into small, thin slices and charred on top is my preferred choice, in my opinion.If you use thicker pepperoni slices, the texture of the pizza will be more chewy and satisfying.

    1. It’s a matter of personal choice!
    2. When I order a pepperoni pizza and it only has, say, five slices of pepperoni on it, I think that’s a little stingy.
    3. Pepperoni, on the other hand, might result in a greasy mess when piled on top of the pizza.
    4. So, what should we do?
    5. Half of the pepperoni should be chopped and placed under the cheese in a layer with the sauce!
    • This imparts a fantastic pepperoni taste to the pizza.
    • It’s referred to as my ″Bonus Pepperoni″ layer.

    The Best Way to Reheat Leftover Pizza

    Please, please, please don’t microwave your pizza!!!Before you microwave it, make sure you eat it cold.When you microwave it, the crust turns into a mushy mass of mush.

    1. In order to reheat pizza properly, a skillet, cast iron skillet, or similar pan should be used.
    2. Toss the pizza in a skillet with a drizzle of oil over medium heat until it’s crispy.
    3. Continue to cook the pizza for approximately three to four minutes longer, or until the cheese has melted and the crust is crispy again, depending on how large your pan is.

    The Dad Add: Honey Butter

    Something I picked up from a local Colorado pizza joint is seen above. (Special thanks to Beau Jos Pizza!) It is served with honey butter on the side, which is fantastic for dipping the dough in while eating the pizza. Although I made the honey butter for myself, my children were delighted to eat it as well.

    The Kid Report Card

    My children will always eat pizza, but because they usually get it from a delivery service, it was wonderful to demonstrate to them that pizza can be prepared at home as well.And it turns out that Dad cooks a really decent pizza, too.I utilized my method of concealing pepperoni under the cheese to inform my kids that there was Bonus Pepperoni on the pizza, and they had to see if they could locate it.

    1. They were thrilled!
    2. (They could, in fact, do it.) When I served this to my children, I half expected them to reject it for some reason, so that I could throw a curveball into their report card, but that didn’t happen.
    3. Pizza is pizza, and that is all there is to it.
    4. It’s a sure-fire winner every time.

    More Great Pizza Recipes:

    • Sheet Pan Pizza with Meat Lovers
    • Grilled Pizza with Red Peppers, Broccoli, and Onions
    • BBQ Chicken Sheet Pan Pizza
    • Sheet Pan Pizza with Roasted Cauliflower and Greens
    • Sheet Pan Pizza with Roasted Cauliflower and Greens
    • Sheet Pan Pizza with Roasted Cauliflower and Greens
    • Sheet Pan Pizza with Spinach and Artichokes
    • To make things even easier, you may omit the homemade sauce entirely and instead use your favorite canned pizza sauce. 16 ounces pizza dough, either store-bought or cooked from scratch (I like this no-knead version, though note that this recipe makes enough dough for 2 pizzas)
    • Pizza sauce (see recipe below)
    • 18 to 20 pepperoni pieces
    • 12 ounces mozzarella cheese, grated
    • 1/2 teaspoon freshly crushed black pepper
    • 1 teaspoon fresh oregano, optional
    • 1/2 cup mozzarella cheese, grated
    • Dough flour is used for rolling and shaping the dough.
    • For the Quick Pizza Sauce, combine 1/2 cup tomato sauce (without salt), 1/2 teaspoon kosher salt, 1/2 teaspoon crushed black pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, 1/4 teaspoon red pepper flakes, and 1 teaspoon olive oil in a mixing bowl until well combined and smooth.
    • For the Honey Butter (Dad’s addition), combine 1/4 cup melted butter with 2 tablespoons honey in a small mixing bowl.
    1. Preheat the oven: Preheat the oven to 500 degrees Fahrenheit. Use a pizza stone and warm it in the oven for at least 20 minutes to ensure that it is nice and hot as well.
    2. Prepare the sauce: If you are using my sauce recipe, combine all of the ingredients in a large mixing bowl. The sauce recipe creates enough for one large pizza, but it’s not much more than that. If you want to make more than one pizza, you may easily double the recipe.
    3. The dough should be rolled out as follows: Roll out the dough on a lightly floured board until it is about 1/8 inch thick. If it’s difficult to roll, let it aside for 5 minutes to allow it to warm up to room temperature. For a big pizza, I like to shape my dough into a circle with a diameter of around 14 inches.
    4. Toss in the garnishes: Transfer the dough to a pizza peel that has been lightly coated with flour. Alternatively, you might put it in a big cast-iron pot. Toss the sauce onto the pizza in a thin layer all over the surface, leaving approximately 1/4-inch of dough around the edges. Half of the pepperoni should be chopped and sprinkled over the sauce. Grated cheese and the remaining pepperoni are sprinkled on top of the pizza. Season with freshly ground black pepper.
    5. If you’re using a pizza stone, carefully place the pizza onto the center of the hot pizza stone and cook until the cheese is melted. Cook for 6 minutes, then rotate the pizza halfway through to ensure that it cooks evenly on both sides. Cook for a further 6-8 minutes, or until the crust is golden brown and burnt in some parts, stirring occasionally. If you’re using a skillet, press the dough into the bottom of a cast-iron pan and top with the desired toppings before baking. Place the skillet over a high heat burner for 2 minutes to pre-heat it and begin the crust cooking as soon as possible. Then, move the pizza to a 500-degree oven and bake for 10 to 12 minutes, or until the crust is golden brown. To serve, use a pizza peel to slide the pizza out onto a cutting board and cut into slices. Allow the pizza to cool for a minute before slicing it into pieces. Season with oregano leaves to taste (optional). If possible, serve while still warm with a side salad.
    6. Prepare the honey butter (optional) as follows: To make the crust dipping sauce, combine the melted butter and honey in a small mixing bowl. Serve with the pizza for dipping. Leftover pizza may be kept in the refrigerator for up to three days. Reheat the pizza in a heavy pan over medium heat, drizzled with a little oil, until hot. Cover the skillet with a cover and continue to cook until the cheese has melted and the crust is crispy.
    Nutrition Facts (per serving)
    313 Calories
    14g Fat
    32g Carbs
    15g Protein

    Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

    Nutrition Facts
    Servings: 8
    Amount per serving
    Calories 313
    % Daily Value*
    Total Fat 14g 17%
    Saturated Fat 6g 30%
    Cholesterol 32mg 11%
    Sodium 627mg 27%
    Total Carbohydrate 32g 12%
    Dietary Fiber 1g 5%
    Total Sugars 3g
    Protein 15g
    Vitamin C 2mg 9%
    Calcium 321mg 25%
    Iron 2mg 11%
    Potassium 168mg 4%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

    Perfect Red Pizza Sauce

    Some people believe that the crust is the key to making the ideal pizza.No disagreements from me on this point, however I feel that what you spread on top of the crust is just as vital as what you put inside the dough.A lousy red sauce may spoil a pizza just as readily as a dull, cardboard-like dough can do the same thing to it.

    1. You’re probably familiar with the type of sauce I’m referring about — one in which the tomato taste is underwhelming, only to be concealed by an overwhelming application of garlic powder and oregano.
    2. This sort of sauce was a common occurrence on the pizzas I grew up eating.
    3. To be quite honest, it wasn’t until I started ordering from independent Neapolitan pizza restaurants that I actually discovered how delicious a freshly baked pie might be.

    The Best Tomatoes for Homemade Pizza Sauce

    There isn’t much extra to the sauce that goes on a Neapolitan-style pizza other for some extremely fine canned San Marzano tomatoes and a few other ingredients.It’s the type of sauce that demonstrates how a few high-quality components can have a significant influence on the outcome of a dish.San Marzano tomatoes in cans are something I look for at my local store every week.

    1. A lot of brands are becoming more widely accessible these days, but my personal favorite is Bianco Di Napoli, which was co-founded by Pizzeria Bianco’s Chris Bianco, a James Beard Award-winning pizza cook who won the award in 2011.
    2. Blind tasting tests have consistently shown that these California-grown tomatoes are among the best available.
    3. They are also popular in professional kitchens.
    4. It is possible to find them at Whole Foods, other specialized markets, and on the internet.
    5. If you are unable to locate San Marzano tomatoes at your local store, do not let this deter you from creating this sauce.
    • This dish may be made using any canned Italian-style plum tomato puree, but trust me when I say that once you’ve tried San Marzanos, you’ll never go back to anything else.
    • A superb combination of acidity and sweetness characterizes the taste, which is straightforward and lively.
    • Tomatoes in their purest form.

    Make the Sauce Your Own

    • I like to think that the following red sauce pays homage to the spirit of two traditional Neapolitan pizzas: marinara sauce (tomatoes, oregano, and garlic) and the margherita pizza (fresh mozzarella, basil, and parmesan cheese) (tomato, basil and olive oil). A rough spin on Marcella Hazan’s Tomato Sauce, my recipe is one that I’ve been making for years, and it couldn’t be much simpler. You don’t even have to do any cutting, which is incredible! Crushed San Marzano tomatoes are cooked quickly with onion halves and smashed garlic cloves, as well as a few sprigs of basil, dried oregano, a touch of kosher salt, and crushed red pepper flakes, before being served. At the end, I whisk in a splash of really good extra-virgin olive oil to give the sauce a bit of richness and to finish it off. That’s all there is to it. It’s fine to play with with other herbs, spices, and other additions once you’ve mastered the basic recipe technique. Crushed fennel seeds
    • dried marjoram
    • parmesan rind that has been left over

    If you’re wondering how much pizza sauce to use per pizza, I recommend starting with a little amount (approximately 1/4 cup per 10-inch pizza) so that the pizza dough can crisp up as it cooks. This recipe makes around 3 cups of sauce, which is plenty for approximately 12 pizzas. If you like a saucier pie, feel free to increase the amount of sauce used.

    Use It On More Than Pizza!

    Additionally, this sauce would be fantastic for dipping garlic bread, pizza rolls, and mozzarella sticks in. Continuing on with the topic of alternative applications, while this sauce is intended for pizza, it is also delicious when served over pasta for a fast weekday supper.

    Pizza Sauce vs. Pasta Sauce

    The question then becomes, what exactly is the distinction between a red sauce for pizza and a red sauce for pasta.Pizza sauce differs from longer-cooking Italian sugos and ragus in that it is prepared with the utmost care.Most of the time, pizza sauce is left uncooked or heated only long enough for the tomatoes to be lightly infused with the aromatics, resulting in a sauce that is strong and vibrantly flavorful.

    1. It is also possible for pizza sauces to be on the thick side, however this is not usually the case.

    Pizza Crust Contenders

    • If you’re going to go to the trouble of making the sauce from scratch, you may as well go the extra mile and create the crust as well. This sauce may be used with any type of crust (homemade or purchased), but here are a few of my favorite pizza crust recipes to serve with homemade red sauce. Easy Pizza dough that doesn’t require kneading
    • no-knead whole wheat pizza dough
    • how to make the best cauliflower pizza crust
    • and more.

    Let’s Talk Pizza Toppings

    • I want to keep my pizza toppings as simple as possible in order to enable the flavors of the sauce to really stand out. Pepperoni, smoked mozzarella, Provolone, creamy burrata, thinly sliced salami, chopped pepperoncini, and sliced mushrooms are some of our favorite toppings in my house.
    • While anchovies are not everyone’s taste, they would be excellent for adding a burst of umami to a dish.

    Making Ahead and Scaling Up

    Easily double or treble this sauce for a pizza party or simply for additional sauce when a daily pizza hunger strikes.Yummy!When I prepare a large quantity of sauce, I prefer to portion it out into half-pint deli containers and freeze it.

    1. That way, if I’m in the mood for pizza, I’ll always have sauce on hand.
    2. Ideally, the sauce should last approximately 3 months in the freezer, but I’ve successfully stored it in the freezer for up to 6 months with no problems.
    3. Place the sauce in the refrigerator the night before to let it to thaw out.
    4. The sauce can keep for approximately one week if kept in the refrigerator.

    More Perfect Sauce Recipes

    • Basic Tomato Sauce
    • Sun-Dried Tomato Pesto
    • Easy Make-Ahead Alfredo Sauce
    • Creamy Vegan Cashew ″Cheese″ Sauce
    • How to Make Creamy Vegan Cashew ″Cheese″ Sauce
    • How to Make Creamy Vegan Cashew ″Cheese″ Sauce
    • How to Make Creamy Vegan Cashew ″Cheese″ Sauce
    • How to Make Creamy Vegan Cashew ″Cheese″ Sauce
    • How to Make
    • A sauce derived from Spain called Romesco
    • Crushed tomatoes (ideally San Marzano) in a 28-ounce can
    • 1-half of a small yellow onion, peeled and halved (about 5-ounces)
    • 6 garlic cloves, peeled and crushed
    • 2 basil sprigs (optional)
    • 1 teaspoon oregano leaves, crushed
    • 1 teaspoon oregano oil
    • 1 teaspoon kosher salt, plus more salt to taste (optional).
    • A pinch of red pepper flakes crushed, plus enough to taste
    • A tablespoon of extra virgin olive oil to finish, to taste
    1. Make the red sauce by combining the tomatoes, onion halves, garlic, basil, oregano, salt, and crushed red pepper in a medium saucepan placed over medium-high heat and cooking until the tomatoes are soft. Using a whisk, mix all of the ingredients. Heat to a simmer, then decrease heat to medium-low and partially cover the pan. Allow the aromatics to gradually infuse the tomato sauce for 20 minutes, then remove from the heat. Every few minutes, give it a good stir. Remove the sauce from the heat, allowing the aromatics to continue to soak in the sauce while it cools.
    2. Remove aromatics from sauce: Once the sauce has reached room temperature, remove and discard the onion halves and basil sprigs from the sauce. You may also remove the garlic cloves, but I prefer to leave them in the sauce since they add a zingy surprise to the dish. To finish, add the olive oil and mix well. Taste the sauce and make any necessary adjustments to the spice.
    3. Make your pizza at home or go to the store: Spread the sauce over your prepared pizza dough or store it in the refrigerator for up to 1 week in an airtight container.
    Nutrition Facts (per serving)
    33 Calories
    1g Fat
    5g Carbs
    1g Protein

    Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

    Nutrition Facts
    Servings: 12
    Amount per serving
    Calories 33
    % Daily Value*
    Total Fat 1g 2%
    Saturated Fat 0g 1%
    Cholesterol 0mg 0%
    Sodium 228mg 10%
    Total Carbohydrate 5g 2%
    Dietary Fiber 1g 5%
    Total Sugars 3g
    Protein 1g
    Vitamin C 6mg 32%
    Calcium 26mg 2%
    Iron 1mg 5%
    Potassium 201mg 4%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

    Spicy Sausage Pizza

    Pepperoni is the first thing that comes to mind when most people think of pizza.Naturally, pepperoni pizza is delicious, but I’ve been playing with this Spicy Sausage Pizza and believe it can compete with any other pizza topping on the market today.This is especially true if you serve it with some hot honey to dip it in before eating it.

    1. This pizza is a fantastic addition to your collection of homemade pizza recipes.

    The Best Dough for This Pizza

    There are many various pizza dough recipes available, but I like No-Knead Pizza Dough since it is less expensive (and takes less time) to make.Generally, I’ll prepare it a day ahead of time to give it enough of time to slowly rise in the oven.When I’m ready to cook pizza, I take it out of the fridge at least an hour before I start so it can get to room temperature.

    1. Most supermarkets now sell pre-made dough, and if you live near a pizzeria, they will most certainly sell you many dough balls for the price of a few dollars if you don’t want to bother with making your own.

    Toppings for Spicy Sausage Pizza

    Although there are only a few ingredients on this pizza, it is vital not to overcrowd the pie.Add just enough sauce to gently moisten the dough and just enough cheese to cover the pizza without piling it on top of one another.For the sausage, look for a high-quality spicy Italian sausage that can be torn into very little meatballs and fried.

    1. It is critical to use little meatballs so that the sausage cooks all the way through throughout the cooking process.
    2. Place these meatballs on top of the entire pizza and they will cook in the hot oven in a short amount of time.
    3. Aside from that, I like to put a little salt, pepper, and red pepper flakes on top of my sausage pizza before baking it.
    4. Fresh basil should be added right after it comes out of the oven to make it pizza perfection!

    Hot Honey Dipping Sauce

    Making this spicy honey sauce for handmade pizza (or any homemade pizza!) is one of my small pizza-making techniques. In a matter of seconds, you can combine the honey, hot sauce, and red pepper flakes, and the result is always a hit with the family. Following the completion of your pizza, dip the dough in this hot honey and you’ll never want regular pizza crust again!

    Cooking Pizza in the Oven

    Preheat the oven to 500°F and bake the pizza on a pizza stone.To ensure that the pizza stone is nice and hot, preheat the oven for at least 20 minutes.Then place the pizza onto the baking stone to finish cooking it.

    1. In order for the pizza to be fully cooked, it will need to be baked for 8 to 10 minutes in a standard oven.
    2. It is possible that this will vary depending on your oven and pizza stone, so check on the pizza at least once each minute.
    3. Alternatively, you may grill the pizza.

    Reheating Leftover Pizza Like a Pro

    If you happen to have leftover pizza (lucky you!), please don’t put it in the microwave!All of your efforts will be for naught if your crust becomes mushy in the microwave.

    1. Instead, place the pizza in a pan and cook it over medium heat until it is hot.
    2. Cook for a few minutes to let the crust to get warm.
    3. Last but not least, cover the skillet with a lid to ensure that the cheese melts.
    4. When taking the pizza from the griddle, use extreme caution.
    5. It’s going to be quite hot!

    Looking for The Best Sausage for Pizza? Try these!

    • If you don’t have or don’t like for Italian sausage, you might want to try one of these other hot sausages. Chorizo, Andouille, Sobrassada, and Spicy Pepperoni are some of the meats that may be found on a pizza.

    Raw or Cooked Sausage to Start?

    On your pizza, start with raw sausage that has not been wrapped in a casing. Tear the uncooked sausage into small pieces, similar to how you would make meatballs. While the remainder of the pizza is cooking, the little bits will finish cooking entirely.

    More Pizza Recipes to Try!

    • The following recipes include: BBQ Chicken Sheet Pan Pizza, Homemade Pepperoni Pizza, Spinach Artichoke Sheet Pan Pizza, Grilled Pizza with Red Peppers, Broccoli, and Onions, and Spinach Artichoke Sheet Pan Pizza
    • Pizzas with Summer Vegetables that are simple to make
    • Pizza dough (around 2 pounds, split into 4 balls)
    • 1 cup marinara sauce, either store-bought or cooked from scratch
    • 1 pound grated mozzarella cheese (with low moisture content)
    • 8 ounces hot Italian sausage with a kick
    • 2 tablespoons red pepper flakes
    • 1 fresh basil leaf for garnish
    • 2 teaspoons olive oil
    • Extra flour is needed for rolling and tossing the pizza dough.
    • 1/4 cup honey
    • 1 tablespoon hot sauce
    • 1/2 teaspoon red pepper flakes
    • 1/4 cup honey
    • 1 tablespoon hot sauce
    1. Preparation of the dough (if it has been refrigerated): If your dough has been refrigerated, take it out of the refrigerator an hour before you want to cook pizza. Divide the dough into four balls and allow them to rest at room temperature for a few minutes so that they become easier to handle. Keep the dough covered with plastic wrap, though, to prevent it from drying out. The dough should be divided only before shaping if it has not been chilled previously.
    2. Preheat the oven to 350°F. Preheat the oven to 500°F for 20 minutes, using a pizza stone to ensure that the stone is extremely hot.
    3. Prepare the hot honey dip by doing the following: Heat the honey in a microwave-safe bowl for 10 seconds on high power. Then combine the honey, spicy sauce, and red pepper flakes in a large mixing bowl. Serve the honey as a dipping sauce for any and all types of pizza!
    4. Assemble the pizza as follows: One dough ball should be rolled out until it forms a 10-inch circular on a lightly floured work surface. It should be rather thin in comparison. A few teaspoons of marinara sauce should be spread on top of the pizza. I don’t like my pizzas to be very saucy, but if you prefer, feel free to add an extra spoon of sauce. Then, using four ounces of mozzarella, sprinkle two ounces of spicy sausage over the top of the pizza. Make sure to break the sausage into extremely little meatballs so that they cook fast in their own juices. Season the pizza with red pepper flakes and a little amount of salt and pepper.
    5. Cook the pizza as directed on the package. Insert a pizza stone into the oven and bake for 8 to 10 minutes, or until the crust is crispy and golden brown and the sausage is cooked through
    6. Prepare the ingredients for the next pizza: Meanwhile, start preparing for the next pizza while the first one is baking.
    7. Allow it cool for a few minutes before serving: Remove the baked pizza from the oven and allow it to cool for a few minute

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