1 500–600gpkgstore-bought pizza doughat room temperature
1/2cupall-purpose flourapproximate
1/3cupolive oildivided
2/3cupmarinara sauce or pizza saucedivided
2¼cupsshredded mozzarella cheesedivided
20pepperoni slices
1large vine-ripened tomatothinly sliced
1/3cupfinely grated Parmesan cheese
Instructions
Divide and shape pizza dough into two balls, pinching bottoms. Place dough balls on generously floured surface, sprinkling more flour on top. Cover with a kitchen towel, and let rest until dough is relaxed.
Place oven rack in middle position. Preheat oven to 475°F. Brush large cast-iron skillet with 2 tbsp of the olive oil.
Using your hands, press and stretch dough. Then using fisted knuckles, stretch dough into a 10- to 12-inch round, leaving a 3/4-inch border. Place on prepared skillet, pressing outwards to fit; cover with a kitchen towel, and let rest and rise for 15 minutes.
Spread half of the marinara sauce on dough, leaving a border. Top with half of the mozzarella, pepperoni and tomato. Cook in centre of oven until dough is evenly browned on bottom and cheese is melted, about 13 to 16 minutes.
Drizzle with 1 tbsp of olive oil and sprinkle with half of the Parmesan cheese. Transfer to a cutting board, wipe skillet and repeat with remaining oil, dough and toppings.
Notes
Drizzle with hot honey for your high-low Friday night pizza. You can go with store-bought or combine honey with chili oil for the desired effect.