Pepperoni Pizza

Directions

1. Preheat the oven to 230°C (450°F).

2. On a lightly floured surface, gently press and stretch the 454 g pizza dough into a 35-cm (14-inch) circle.

3. Carefully transfer the stretched dough onto a 35-cm (14-inch) pizza pan (or a standard baking sheet if unavailable).

4. Spread the pizza sauce evenly over the crust, leaving a 1.5-cm (1/2-inch) border around the edges.

5. Top generously with the Saputo Mozzarellissima Shredded Cheese, then scatter the sliced dried pepperoni evenly across the cheese layer.

6. Bake in the preheated oven for 12 to 15 minutes or until the crust is golden brown and the cheese is melted and bubbling.

Chef's Notes:

• A preheated pizza stone or baking steel ensures optimal heat distribution for a perfectly crispy bottom crust. If using a standard baking sheet, baking on the lowest oven rack will yield the best results.
• Let store-bought dough rest at room temperature for 30 to 60 minutes before stretching. Cold dough is too elastic and will stubbornly shrink back as you try to work with it.
• For the dough gently press outward from the center with your fingertips to form a rim, then drape the dough over the backs of your hands to let gravity stretch it to size.