Pepperoni Pizza
Ingredients
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1 pound ready-made refrigerated pizza dough
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6 teaspoons cornmeal
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1 cup pizza sauce
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2 cups shredded mozzarella
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3 ounces pepperoni slices
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3 tablespoons grated Parmesan
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red pepper flakes
Tools
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tongs
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measuring cups
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measuring spoons
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chopping board
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pastry brush
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spoon
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rolling pin
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bench scraper
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plastic wrap
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pizza wheel
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June Oven
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Enameled Cast Iron Griddle
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pizza peel
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silicone oven mitts
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Preferences
Rest the dough
Lightly dust a work surface with flour. Divide the dough in thirds and roll each portion on the floured surface to form 3 equal-sized balls. Cover the dough loosely with plastic wrap or a kitchen towel and rest at room temperature until it is soft and poking it with a finger leaves an indentation that does not spring back, about 15 minutes.
1 pound ready-made refrigerated pizza dough
plastic wrap
all-purpose flour
bench scraper
Preheat the June Oven
With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the smooth side facing up, preheat the June Oven to 500°F on the Pizzaiolo cook mode using the button below.
June Oven
Enameled Cast Iron Griddle
Prepare the peel
Sprinkle about 2 teaspoons of cornmeal onto the pizza peel and make sure it’s evenly distributed.
measuring spoons
pizza peel
6 teaspoons cornmeal
Form the first crust
Flatten 1 dough ball with your hands, pressing it into a disk. (Keep the other dough balls loosely covered.) Pick up the edge of the dough disk and turn it in your hands like a steering wheel, letting gravity stretch the disk as you turn it. Keep turning until the dough round is 8-9” in diameter. Set the crust on the cornmeal-dusted peel and ensure that it does not stick by shaking the peel slightly. If needed, continue to stretch the dough on the peel to get a 8-9” pizza.
rolling pin
Add sauce
Spoon ⅓ cup pizza sauce over the disk. Smooth it evenly over the dough with the back of the spoon, leaving a ½” crust uncovered.
1 cup pizza sauce
measuring cups
spoon
Finish the pizza
Sprinkle about a third of the mozzarella cheese (⅔ cup) evenly over the sauce. Arrange a third of the pepperoni slices over the cheese, then sprinkle with 1 tablespoon of Parmesan. Shake the peel slightly to make sure the dough is not sticking and can be easily transferred to the iron. If it sticks, gently lift the area where the dough is sticking and add a little more cornmeal, then reshape the pizza if needed. Using a pastry brush, brush any excess cornmeal around the pizza off the peel.
2 cups shredded mozzarella
3 ounces pepperoni slices
3 tablespoons grated Parmesan
pastry brush
Position the first pizza
Open the door and gently slide the pizza from the peel onto the hot griddle. Close the door. Bake the pizza 6 minutes, until the crust is golden brown. June will notify you when the pizza is ready. If you prefer the pizza darker, follow on-screen instructions to keep baking.
Prepare the second pizza
While the first pizza is cooking, add 2 teaspoons of cornmeal to the peel and repeat the steps to make the second pizza.
Remove the pizza
Using tongs, carefully remove the pizza from the June Oven and slide it onto a chopping board.
chopping board
tongs
Keep the June Oven hot
Keep the June Oven hot using the button below.
Position the the second pizza
Open the door and gently slide the second pizza from the peel onto the hot griddle. Close the door. Bake the pizza 6 minutes, until the crust is golden brown. June will notify you when the pizza is ready. If you prefer the pizza darker, follow on-screen instructions to keep baking.
Prepare the third pizza
While the second pizza is cooking, add 2 teaspoons of cornmeal to the peel and repeat the steps to make the third pizza.
Remove the pizza
Using tongs, carefully remove the pizza from the June Oven and slide it onto a chopping board.
Keep the June Oven hot
Keep the June Oven hot using the button below.
Position the third pizza
Open the door and gently slide the third pizza from the peel onto the hot griddle.
Bake the third pizza
Close the door. Bake the pizza 6 minutes, until the crust is golden brown. June will notify you when the pizza is ready. If you prefer the pizza darker, follow on-screen instructions to keep baking.
Cut and serve
Using tongs, carefully remove the third pizza from the June Oven and slide it onto a chopping board. Cut the pizzas into the desired number of slices and serve immediately. Garnish with red pepper flakes, if using.
pizza wheel
red pepper flakes
