Ingredients
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fast rise yeast
1 cup water (120*)
1 tablespoon oil
Topping
1/4 cup tomato sauce
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
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In large bowl, mix first 4 ingredients. Mix water and oil; add to flour mixture. Turn onto floured surface; knead for 2 minutes. Place in a greased bowl; turning to grease top. Cover and let rise for 20 minutes. Punch down; place on 12in, greased pizza pan. Pat into a circle. Topping: Mix first 5 ingredients and spread over crust. Put a few pepperoni slices on top of sauce. Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan. Put the rest of the pepperoni on. Repeat the cheese layer. Bake at 400* for 20 minutes or until light brown.
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking