Cook a 12″ pizza in 8 minutes! Great for your kitchen, dorm room, camping, and tailgating parties. 30-minute timer to remind you when your food is ready. Preheats in minutes. Cook pizza, quesadillas, cookies, and more. Removable pull out crumb tray to clean with ease. Adjustable heat control to setto your taste. Top and bottom heating elements make for an even bake. Professional series durable stainless steel body with cool touch handle with fit nicely right on your kitchen countertop.
1 pound pizza dough, at room temperature for at least 1 hour
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups shredded or sliced cheese (4 to 8 ounces) such as mozzarella, Monterey Jack, provolone, fontina, or any other favorite Cornmeal or all-purpose flour (optional)
HOW TO MAKE IT
Heat the oven to 550°F or higher. Don’t be afraid to really crank the heat up to its highest setting, as the high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least 30 minutes. Roll out the dough. Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. Top the pizza. Spoon half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Pile on half of the toppings and half of the cheese. Bake the pizza. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.