Garlic Butter Topping
- 5 Tablespoons (70g) unsalted butter, melted
- 3 garlic cloves, minced or 1/2 teaspoon garlic powder
- 1 teaspoon Italian Seasoning*
- 1/4 teaspoon salt
- optional after baking: 1/4 cup grated Parmesan cheese
- optional after baking: 2 Tablespoons chopped fresh parsley
Ingredients
- 2 packs of store bought dough (Safeway Select)
- Low Moisture Mozzarella cheese (Costco Brand)
- Mezzetta Pizza Sauce
- Toppings (dealers choice)
Prep
We cook 4 pizzas back to back. I use store-bought dough (Safeway) Here are some of my "tips"
I take the dough out of the fridge about 1 hour before I want to work with it to bring it up to room temp. Even then it's sometimes still cool.
Proof
Enter Proof mode on the June. I usually take my dough out of the fridge an hour before I split and proof in the June Oven. I take my dough out of the bag and split it into two and make doughballs with it. I watched some YouTube videos to see how people do this and practice every week by making more pizza!
I put those dough balls (4 in total) on a June pan and set the oven to proof for 30 min to start at about 86° (warmer if the room is cold). They'll get bigger over this time and I take them out when a flowered finger poke no longer bounces back. I've found proofing store bought dough this way makes things even better.
Once removed I get some paper towel and flick some water on it and cover the dough balls. I also set up my Oven for pizza by placing the rack on the lowest position and put the cast iron flat side up. and start the pizzaiolo mode. I keep my dough by my oven so some residual heat helps them proof further.
Set Up
I use a dusting of cornmeal on my pizza peel. before I lay the dough down. Again I watched some videos on how some people stretch their dough. And again weekly practice
With the oven preheated I stretch and top my dough as quick as I can. Give the peel a bit of a shake to make sure I'm not sticking and then get it in the oven as fast as I can to keep the door open time to a minimum.
Cooking
I set a timer for 6 min. My pizzas usually cook between 6-7 min and if I want some extra color on top I'll swap to broil for 30-60 seconds.
I remove my pizza onto a cutting board and then if I'm making another pizza. I use some tongs and paper towel to brush out the extra cornmeal onto a plate. This is risky so do at your own caution!
I then stop cooking and hit Pizziolo mode again and start to bring up the oven to 500°. If you're quick your oven will be back up to temp by the time you've served pizza #1 and made the next one.
In the end
I can't stress this enough. Practice! IMHO even bad pizza is great pizza. Took a few weeks but now I'm much better at pizza making and still good at consuming pizza!
Hope this helps.