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.
What flour/water ratio did you use? I have been trying to experiment with that.
Started with about 1.5 cups of flour and 1 cup of water. Then sprinkled in more flour while mixing with a spatula. That ratio is intentionally more wet and malleable than if I were making bread because I wanted to be sure it would stretch and keep its shape on the pan, which it did with ease.