A prepared pizza box featuring two balls of freshly prepared dough, a ball of fresh handmade mozzarella, house-made marinara sauce, with pepperoni and basil for topping. Can be upgraded with other gourmet options in store.
Perfectly portioned for two 12” pizzas.
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Preheat your oven to 500°F (or as hot as it will safely go) with a pizza stone or steel inside, if you have one. Stretch or roll your pizza dough into a 12–14 inch round and place it on a floured peel or parchment. Spread a thin, even layer of tomato sauce over the dough, leaving about ¾ inch around the edge for the crust. Slice mozzarella into 1/4 inch rounds layer on top of sauce, then evenly layer pepperoni slices over the cheese. Add any additional toppings if prefer.
Carefully transfer the pizza to the hot stone or baking surface and bake for 7–10 minutes, rotating once if needed, until the crust is deeply golden, the cheese is bubbling, and the pepperoni edges are lightly crisped. Remove from the oven, let rest for 1–2 minutes, then slice and serve hot. Optional finish: a drizzle of olive oil, a pinch of red pepper flakes, or a few fresh basil leaves.
A prepared pizza box featuring two balls of freshly prepared dough, a ball of fresh handmade mozzarella, house-made marinara sauce, with pepperoni and basil for topping. Can be upgraded with other gourmet options in store.
Perfectly portioned for two 12” pizzas.
_____
Preheat your oven to 500°F (or as hot as it will safely go) with a pizza stone or steel inside, if you have one. Stretch or roll your pizza dough into a 12–14 inch round and place it on a floured peel or parchment. Spread a thin, even layer of tomato sauce over the dough, leaving about ¾ inch around the edge for the crust. Slice mozzarella into 1/4 inch rounds layer on top of sauce, then evenly layer pepperoni slices over the cheese. Add any additional toppings if prefer.
Carefully transfer the pizza to the hot stone or baking surface and bake for 7–10 minutes, rotating once if needed, until the crust is deeply golden, the cheese is bubbling, and the pepperoni edges are lightly crisped. Remove from the oven, let rest for 1–2 minutes, then slice and serve hot. Optional finish: a drizzle of olive oil, a pinch of red pepper flakes, or a few fresh basil leaves.
