When I made bread last week I saved some of the dough for pizza.
I’ve posted before that a dough left in the fridge for two days or longer makes for a much better pizza crust.
Sunday night’s pizza was a simple Pizza Margarita.
The crust was rolled out thin, sprinkled with black pepper and then topped with sauce. I slid the pizza on to the hot stone (550°) and baked it for about 7 or 8 minutes before topping with the cheese.
Sprinkled with a little oregano and hot red pepper and then back into the oven for another 5 or 6 minutes for the cheese to melt and start to brown.