After years of making my own terribly heavy and seriously yucky pizza crust, I finally realized I could purchase raw dough at my favorite pizza parlor.. and now at my own grocery store! The dough comes in a box or bag, and I simply take it out of the fridge about 90 minutes or so before I need it so it can soften up, get to room temperature and rise a little.
When I am ready, I put my pizza stone into the oven and let it heat to 500 degrees..I allow it to get nice and hot while I prepare the other ingredients.
In our house, we prefer pretty non-traditional pizza..no sauce, no pepperoni, just cheese and whatever veggies I have on hand….my favorites are onions, peppers and broccoli. I sauté the onions and peppers on medium/high in olive oil with fresh, minced garlic, salt, red pepper flakes and basil if I have it available. I don’t allow the toppings to get limp, just slightly softened and lightly browned.
I follow the same procedure with the broccoli.
Then I carefully (but confidently…🙈) toss and pull the dough ONLY until it takes on the shape and size I’m looking for. (Don’t over work it) I place it on my floured pizza peel, spread cheese on it (I prefer a mix of Italian cheeses for more flavor.) and layer the vegetables on top of the cheese, sprinkling a bit more cheese on the very top. I like to chop up a small fresh tomato and add for taste and color.
I turn the oven down to 450 right before I put the pizza in and bake until browned and bubbly. (Do not UNDER-bake.)
If you are making more than one pizza, allow the stone to heat up again to 500 degrees in between pies. Try not to spill too many toppings all over your stone..it makes your kitchen smell like you are burning dinner… 😧! If you got the stone really dirty with your first pie, carefully scrape the burned bits off into a plate with a long handled bar-b-que spatula..don’t burn your hand!!
It is so much fun to have toppings at the ready and allow your guests, or your teens, to make their own.
Cut into slices and serve while piping hot!