Toppings
- Olive Oilfor the pan
- Pepperoni1 whole stick
- Low-moisture mozzarella150 g
- Picante provolone50 g
From previous steps
- Proofed dough
Step 5: Prep the pan, oven, & toppings
Get out a square metal pizza pan (although a baking sheet will work). Add a drizzle of olive oil to the pan, enough to spread and coat the entire surface.
Toss the dough in and stretch to the edges. If it springs back before reaching the edges of the pan, it will need to rest for a final 10-20 minutes so you can fully stretch it to the corners.
Preheat the oven to 450°F/232°C. Finally, prep the toppings. Grate the cheeses and cut the pepperoni into 36 ~1/8” (3-5mm) slices.
If you want to get the cupping pepperoni effect, you can’t use presliced pepperoni and you can’t make the slices too thin (or overly thick).
~1/8” slices seem to be the sweet spot for pepperoni that will curl up during high-heat baking.
Step 5: Prep the pan, oven, & toppings
Toppings
- Olive Oilfor the pan
- Pepperoni1 whole stick
- Low-moisture mozzarella150 g
- Picante provolone50 g
From previous steps
- Proofed dough
Get out a square metal pizza pan (although a baking sheet will work). Add a drizzle of olive oil to the pan, enough to spread and coat the entire surface.
Toss the dough in and stretch to the edges. If it springs back before reaching the edges of the pan, it will need to rest for a final 10-20 minutes so you can fully stretch it to the corners.
Preheat the oven to 450°F/232°C. Finally, prep the toppings. Grate the cheeses and cut the pepperoni into 36 ~1/8” (3-5mm) slices.
If you want to get the cupping pepperoni effect, you can’t use presliced pepperoni and you can’t make the slices too thin (or overly thick).
~1/8” slices seem to be the sweet spot for pepperoni that will curl up during high-heat baking.