1tablespoonchopped, fresh Italian parsleyto garnish - optional
Instructions
Pull the pizza dough out of the refrigerator at least two hours to come up to room temperature before you are ready to bake.
For a nice, crispy crust place baking stone in the center of the oven and preheat to 500°F. for one hour.
Place dough on a floured work surface and roll or stretch into a 11 to 12-inch circle. Place dough circle on a sheet of parchment paper. If the dough springs back, allow it to rest for an additional 10 minutes.
Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.
Sprinkle three-quarters of the grated mozzarella over the sauce, again leaving a clean edge.
Place your pepperoni slices on top of the cheese. Sprinkle with the remaining mozzarella, the finely grated Parmesan and the Italian seasoning.
Slide the pizza onto a pizza peel and carefully transfer to the hot baking stone. Bake for 10 minutes, until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and allow to rest for five minutes before slicing. Sprinkle chopped, fresh Italian parsley over the pizza before serving...for added color.
Notes
If using homemade dough, it is best to make it a day or two in advance and store it in the refrigerator covered with plastic wrap until ready to use. This allows the gluten to rest and the flavors to develop.
All ovens are different, your cooking time may vary.
For added flavor, use a mixture of grated cheeses…such as Fontina, Gouda, Romano, etc.
I place the pepperoni on top of the cheese to give the pepperoni a chance to get a bit crispy on the edges. Feel free to put the pepperoni on the bottom if you prefer.
To prevent a soggy crust, be careful not to add too much sauce.
Do not cut your pizza on the pizza peel!! Doing so will damage the surface and make it harder to slide into the oven.