Ingredients:

  • 1 lb store-bought pizza dough
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/3 cup pizza sauce
  • 0.5 cup low-moisture part-skim mozzarella cheese, shredded
  • 3 oz pepperoni, thinly sliced
  • 0.25 cup pasteurized Parmesan cheese, freshly grated

Instructions:

  1. Preheat the environment. Set your oven to 400°F (200°C). Note: This ensures the thermal energy is high enough to pasteurize the meat immediately.
  2. Prepare the foundation. Stretch the 1 lb store-bought pizza dough onto a lightly oiled baking sheet. Stretch until it reaches a uniform 1/4 inch thickness.
  3. Infuse the crust. Brush the edges with 1 tbsp extra virgin olive oil and sprinkle with 1 tsp garlic powder.
  4. Layer the aromatics. Spread 1/3 cup pizza sauce in a thin, even layer, leaving a 1 inch border.
  5. Add the calcium. Distribute 0.5 cup low moisture mozzarella over the sauce. Note: Using low moisture cheese prevents the sauce from becoming watery.
  6. Place the protein. Lay the 3 oz pepperoni across the cheese. Ensure slices do not overlap excessively to allow heat to circulate around each piece.
  7. Final seasoning boost. Sprinkle 0.25 cup pasteurized Parmesan cheese over the top.
  8. Execute the bake. Place in the center of the oven for 12 minutes. Cook until the cheese is bubbling and the pepperoni is curling.
  9. Verify the safety. Check that the pepperoni is sizzling and steaming. Note: This is the visual confirmation of reaching 165°F.
  10. Rest and set. Allow the pizza to sit for 3 minutes before slicing. This allows the cheese to set and the crust to finish its structural crisping.