Tomato, mozzarella and pepperoni on a crisp-edged base.
New cookbook version · Makes 2 pizzas
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 pizza dough balls, about 250 g each
- 150 ml tomato pizza sauce
- 200 g mozzarella
- 100 g pepperoni
- ½ tsp dried oregano
Method
- Heat oven and a heavy tray or stone to 240–250°C.
- Stretch dough into two rounds. Add a thin layer of sauce, mozzarella and pepperoni.
- Bake for about 8–12 minutes until base is cooked and cheese bubbles.
- Finish with oregano and rest for 2 minutes before slicing.