Cooking Instructions
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Step 1
Form the
Pizza Dough (370 g)
into a ball, set it down on a liberally floured surface, and sprinkle the top with flour to prevent sticking to the surface.
Step 2
Cover dough ball with a sheet of plastic wrap so isn't exposed directly to the air. Let sit for 1 hour.
Step 3
After 30 minutes, place a pizza stone in your oven. Preheat the oven to 550 degrees F (290 degrees C). This should be the maximum temperature setting on most ovens. Let the oven heat up for another 30 minutes so the stone gets super hot.
Step 4
Prepare your pizza by stretching out the dough ball into a 12-inch diameter pie. Try not to touch the edges of the pie while stretching to keep all the air inside the crust.
Step 5
Transfer the pie onto a liberally floured pizza peel or the back side of a baking sheet pan to slide onto your stone in the oven in the next steps.
Step 6
Drizzle the
Extra-Virgin Olive Oil (15 mL)
on the pie. Sprinkle on top the
Garlic (8 g)
and
Dried Oregano (as needed)
.
Step 7
Next, top the pie with the
Shredded Mozzarella Cheese (85 g)
. Finally, top the pie with the
Dill Pickle Coins (75 g)
and sprinkle on top the
Dried Dill Weed (as needed)
.
Step 8
Carefully transfer the pie onto baking stone inside the oven by sliding it off your peel/sheet. Reduce oven temperature to 500 degrees F (260 degrees C) and bake for 10-12 minutes, or until golden brown on the crust. Serve warm.
