Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Lightly dust your work surface with flour. Place the room-temperature pizza dough on the surface and, using your hands or a rolling pin, gently press it into a large rectangle about 1/4-inch thick. Don't overwork it, or the crust will become tough.
- Using a 2.5 to 3-inch round cookie cutter or the rim of a glass, cut out circles from the dough. Re-roll the scraps once to cut more circles. You should get about 24. Transfer the dough rounds to the prepared baking sheets, leaving about an inch between them for slight spreading.
- Brush each dough round lightly with olive oil. This creates a barrier to prevent a soggy crust. Spoon about 1 teaspoon of pizza sauce onto the center of each round, spreading it almost to the edges. Sprinkle a generous pinch of shredded mozzarella over the sauce.
- Add your desired toppings. For classic pepperoni, press one slice into the cheese. Bake for 10-12 minutes, rotating the pans halfway through, until the crust edges are puffed and golden brown and the cheese is bubbly and slightly spotted.
- Remove from the oven and immediately sprinkle with dried oregano and garlic powder. Let cool on the pan for 2-3 minutes before transferring to a serving platter. This brief rest allows the cheese to set slightly, making them easier to pick up. Serve warm and enjoy!
Notes
Chef's Tips:
• For a crispier crust, bake directly on a preheated pizza stone.
• Avoid overloading with wet toppings like fresh tomatoes, as they can make the base soggy.
• Serve with small bowls of marinara or ranch for dipping.
Food Safety:
• Ensure all perishable toppings are fresh and stored properly before use.
• Refrigerate leftovers within 2 hours of cooking.