Ingredients: |
Ingredients: Toppings: Chop, slice and dice any or all of the following:
1 lb. pizza sausage, cooked, drained and crumbled.
1 pkg. Pepperoni slices
ham
Canadian bacon
onion
green pepper
black olives
chopped fresh tomato
pineapple
fresh or canned mushrooms
8 c, pkg shredded mozzarella
For Pizza:
rolling pin
dough scraper (nice, but not mandatory)
Pizza Peel (giant wooden paddle)
Pizza Stone
cornmeal
flour
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Directions: |
Directions:Prepare all toppings and put into covered containers. This takes a fair amount of fridge space, so I try to use identical sized stacking containers.
Lower top rack in oven to the middle of the oven position. Place pizza stone on rack, sprinkle with about 1 tsp. cornmeal. Preheat oven to 480º Yes, 480. Stone needs to heat 15 minutes before use.
For individual pizza: Using a ball of dough a little larger than an egg, roll out to about the size of a salad plate, adding flour as needed to prevent sticking. Pinch up the sides slightly.
Sprinkle pizza peel with a tsp. of cornmeal, spread evenly. Place crust on peel and rock back and forth to make sure it's sliding, not sticking. Top with about 2 T. of sauce and spread to within a 1/2 inch of edge.
Top with giant handfuls of mozzarella, then whatever toppings you choose, leaving that 1/2 inch edge clean. Again, rock back and forth to get the pizza sliding. If your toppings roll off and crust isn't moving, very gently press down on toppings and try again.
When pizza slides easily, slide it onto preheated stone. Set timer. Plain cheese, about 8 minutes, 12 minutes for a loaded pizza.
When done, remove to individual plate with a metal spatula, NOT with pizza peel. The crust should be solid, not at all limp. You don't want to get sauce on the peel because you need it for the next pizza.
You can roll out and prepare more crust while pizza is baking, but don't put on peel and top before the oven is 2 minutes away from being free. The moisture in the crust will stick to the peel if you prepare too far in advance. Add more cornmeal to peel as needed, and don't worry about the cornmeal burning on the pizza stone. It won't stick to your pizza.
For cleanup: The next day, I use a vacuum attachment to remove burned cornmeal from the stone, bottom of the oven and the rest of the kitchen.
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Personal
Notes: |
Personal
Notes: We like being able to choose our own toppings with no input from anyone else! In our house, pizza eating lasts 3 days, with runs to the store for more cheese, sauce, etc.
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This recipe for Connie's Pizza Assembly & Baking is from