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Credit: Ashley and Boone Rodriguez

Recipe Summary test

Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position an oven rack on the very top rung of your oven. Place a pizza stone on the rack, if using. Preheat the oven to 450°F 45 to 60 minutes before you plan to bake the pizza. Move the rack to the top third of the oven when baking the pizza.

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  • One hour before baking, remove the dough from the refrigerator and place on a well-floured countertop. Allow to rise until doubled in size. When the dough is ready, press out or roll out your dough to a 10-inch round. Place the dough on a flour-dusted pizza peel or the back of a baking sheet dusted with flour. Brush with olive oil, top with garlic, and sprinkle with salt and pepper. Add the mozzarella and ricotta and then the sausage and pickled peppers.

  • Bake for 12 minutes, rotating halfway through. Turn the broiler to high and broil for 3 to 5 minutes, or until the cheese is bubbling and the crust is cooked through and deeply bronzed around the edges. Broiling at the end gives the crust a nice char that mimics the effect of a wood-fire oven.

Chef's Notes

Note: With this dough, the thinner you roll it, the crispier your pizza will be. It’s a great dough for stretching and can be rolled or stretched to the point where you could read a book through it.

Using a pizza stone and preheating the oven for a long time also helps to get a good, crisp crust.

Reprinted with permission from Date Night In © 2014 Ashley Rodriguez, Running Press, a member of the Perseus Books Group

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