I love using pizza dough for my pizzas instead of premade crusts, the dough has so much more flavour when cooked with the sauce. The dough balls are quite sticky so you can use a lot of flour when rolling them. Have your pan for cooking or pizza paddle ready with cornmeal before you start rolling. If the rolled dough loses its shape use your fingers to bring it back to round. When garnishing the pizzas remember that less is more. Too much cheese and the moisture from the toppings cannot escape, making the dough soggy. I tend to use only 3 or 4 garnishes per pizza, any more and the flavours start getting lost.
Try these garnish options! Hawaiian: Ham, Bacon, Pineapple Mediterranean: Zucchini, Red Onion, Olives, Feta Meat Lover: Bacon, Sausage, Salami, Mozzarella and Parmesan Cheese Pesto Potato: Pesto, Potatoes, Mushroom, Caramelized Onions, Mozzarella Cheese and Arugula
Remove the dough from the freezer and its package in the morning, place in a lightly oiled covered dish in the fridge to allow to thaw.
Preheat an oven to 450°F. If using a pizza peel place a pizza stone on a sheet tray into the oven. The pizza stone helps the crust crisp up on the bottom. If no stone. use a baking sheet turned upside down. If not using a pizza peel, make your pizza on the back of a baking sheet.
Prep the garnishes. Shred the mozzarella and set aside. Boil potatoes in salted water and allow to cool. Slice zucchini and red onion. Pit and slice olives, slices salami, slice and sauté mushrooms and sausage.
Spread cornmeal on the pizza peel or baking sheet. (if using a par-cooked crust, cornmeal is not necessary)
Flour the rolling surface, drop a dough ball onto it and flour the top generously. Shape into a circle if it is misshaped. Roll using enough flour to prevent sticking. Once it is a round (approx. 11” diameter) transfer to the pizza peel or baking sheet back.
Garnish the pizza, remember less is more. With a spoon spread tomato sauce onto the dough and leave a 1 cm space on the outside crust. Garnish with fully cooked items first, such as bacon, ham, mushrooms, and potatoes. Then sprinkle on cheese, 1 cup of grated will do one pizza and there will be gaps in the cheese coverage.
Garnish with items that need heat last like sliced onions, raw vegetables, pineapple, feta cheese, brie, olives etc.
Once garnished slide the pizza onto the pizza stone or place the pizza and pan into the oven. Cook 8 minutes and check the bottom. Cook until the bottom crust is crisping and brown. Do not let the top burn though, sometimes the bottom crust doesn’t get dark.
Once pizza is cooked, remove to a cutting board and cut into pieces. Drizzle with olive oil and enjoy.