1 Homemade Pizza Dough halves
Corn Meal
1-2 Tablespoons Butter, melted
Garlic Salt
Basil
Oregano
Shredded Parmesan Cheese
1/2 cup Barilla Tomato and Basil
2 cups Mozzarella
25 Pepperoni
1-2 Tablespoons Butter, melted
Garlic Salt
Basil
Oregano
Shredded Parmesan Cheese
1/2 cup Barilla Tomato and Basil
2 cups Mozzarella
25 Pepperoni
Work with one Homemade Pizza Dough half at a time. If working from fresh work after the hour rising time and you will need to divide the dough in half. If working from being refrigerated let warm up on counter for 30 minutes. If working from frozen let warm up on counter for at least 2 hours.
Preheat oven to 450. (I use my toaster oven. If using a regular oven you might want to bake at 550.)
With one half of the dough, work the dough till you have a round crust, it is ok to use a rolling pin. I have a cutting mat that has a 12 inch circle. I try to make my crust larger than the 12 inch circle, between 13-14 inches.
Dust a baking sheet with corn meal. Place the crust on top of corn meal. I use a 12 inch pizza pan. The crust will hang off the edge. Roll the crust edge in till it fits in the pan. Brush whole pizza including the edge with melted butter. Sprinkle some garlic salt, Basil, Oregano, and parmesan cheese on the rolled edge of the pizza.
Preheat oven to 450. (I use my toaster oven. If using a regular oven you might want to bake at 550.)
With one half of the dough, work the dough till you have a round crust, it is ok to use a rolling pin. I have a cutting mat that has a 12 inch circle. I try to make my crust larger than the 12 inch circle, between 13-14 inches.
Dust a baking sheet with corn meal. Place the crust on top of corn meal. I use a 12 inch pizza pan. The crust will hang off the edge. Roll the crust edge in till it fits in the pan. Brush whole pizza including the edge with melted butter. Sprinkle some garlic salt, Basil, Oregano, and parmesan cheese on the rolled edge of the pizza.
Poke holes with a fork all over surface. Par-bake for 3 minutes.
Top as desired, I like to use Barilla, Mozzarella, and Pepperoni, and bake for another 8 minutes.
Turn oven to Broil and bake for 2 minutes.
Notes:
- Before putting dough in the freezer, be sure to transfer the fresh dough to an air tight container . The dough will stay good in the freezer for up to 3 months
- To thaw frozen dough quickly: leave dough out
on the counter for at least 2 hours. This will allow the dough to thaw all the way through and come to room temp.
Notes:
- Before putting dough in the freezer, be sure to transfer the fresh dough to an air tight container . The dough will stay good in the freezer for up to 3 months
- To thaw frozen dough quickly: leave dough out
on the counter for at least 2 hours. This will allow the dough to thaw all the way through and come to room temp.
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