Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
That looks great. Perfectly browned and i love the thick pepperoni.
Ive got a good skillet pizza recipe from Cooks Illustrated I’ve modified in various ways, fun things lime an anchovy or the anchovy oil in the sauce and basil and garlic in the dough. Parcook the dough in the (cast iron) skillet while dressing it and pop the whole thing into the oven at 500.
I’m not crazy about anchovies, but that does sound really good. This was my first time making the dough from scratch, but I’ll take your comment as inspiration to get more creative and infuse it with deliciousness in future pizzas. Thanks for sharing.