|Memphomaniac’s Pepperoni Pizza||
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- 1 Publix Brand Pizza Dough
- 1 Batch Memphomaniac’s Pizza Sauce (Link)
- Olive Oil
- Boar’s Head pepperoni
- Tone’s Italian Seasoning (Has oregano, thyme, basil, etc.)
- I’ve found that I really don’t like rolling out pizza dough. Like Rick said, it seems like every time you push it one way, it pulls in the other. I have solved my problem, though. I get my wife to do it. She still has the same problems as I do, but she can wrestle with it while I’m starting the fire, cooking the sauce, prepping peppers, etc. And she does seem to get to a point eventually when the dough works for her.
- I use Boar’s Head pepperoni when I want to splurge, but mostly it’s Hormel.
- We use any old mozzarella. We like a little feta sometimes.
- Be sure to brush the crust with olive oil before applying the sauce and toppings for color and crispness around the edges.
- I also sprinkle Tone’s Italian Seasoning (Sam’s – has oregano, thyme, basil, etc.) over the cheese before I put it on.
- As far as handling the pizza, I do the following based on advice I’ve gotten here.
- Corn meal on the peel and the stone.
- Work fast. Don’t give the pizza time to stick to the peel.
- Apply less sauch than you think you should. Dump about a quarter to half cup in the middle and then swirl it out to the sides.
- Don’t get carried away with the toppings (volume). I remember trying to load down my first pizzas and had problems with handling and everything cooking correctly.
- Before you put the pizza on the stone, lift up one side and blow in a little puff of air under there to help it ride off the peel.
- To be honest, as I sit here, I can’t tell you how long it takes to cook. It’s not more that ten minutes. I just peek down through the chimney opening to see what’s going on.
- There’s nothing “gourmet” about this pizza unless you consider cooking over wood charcoal gourmet, but it sure is simple and good.
Recipe Submitted by: Randall Liles (Grill Dome Community)