Flour the table so the dough does not stick to the table. Roll the dough to ¼ in. (6 mm) thickness.
2
Spread a thin layer of cornmeal on another area of the counter. Place the rolled dough on top of the cornmeal.
3
Spread the pizza sauce leaving a ½ in. (1 cm) margin around the edge.
4
Place toppings evenly over the pizza sauce.
5
Cover the toppings with mozzarella.
6
Using the pizza peel, quickly slide the peel under the pizza with one motion. (Alternatively, the pizza can be assembled on a peel that is well coated with cornmeal.)
7
Slide the pizza from the peel into the pizza oven, using a similar motion. The oven should be set to 475°F (246°C).
8
Cook the pizza until the cheese is bubbling and lightly browned. The bottom of the pizza should be very crispy.
9
Remove the pizza from the oven using the pizza peel. Serve.
Nutrition Information
Calories
315
Fat (g)
14
Protein (g)
21
Carbohydrate (g)
27
Cholesterol (mg)
41
Sodium (mg)
815
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
—Possible toppings: sausage, pepperoni, onions, peppers, mushrooms, olives, etc.