FeaturedFrom June's library

Pepperoni Pizza

Name: Pepperoni Pizza
Yield: 2–3
Ingredients: 1 lb pizza dough, at room temperature; Flour or cornmeal for dusting; ⅓ cup pizza sauce; 6 oz shredded low-moisture mozzarella; 2 oz sliced pepperoni; 1 Tbsp olive oil; Pinch of dried oregano

A crisp-bottomed pizza from store-bought or homemade dough.

Prep: 15 min
Cook: 10–13 min
Serves: 2–3

Photo: June · juneoven.com

Ingredients

Serves 2–3

Steps

1
Oven
Preheat on Bake, 450°F, with the June pan (or a pizza stone that fits) on the bottom shelf, for at least 20 minutes
Bake 450°FPreheatTimer 20 minBottom shelf
2
On a floured sheet of parchment, stretch the dough to about 11 inches, or to fit your pan.
3
Spread the sauce thinly, leaving a border. Add the cheese, then the pepperoni.
4
Slide the pizza, parchment and all, onto the hot pan.
5
Oven
Bake 10 to 13 minutes, until the crust is browned and the cheese bubbles
Bake 450°FTimer 10 min, check up to 13 minBottom shelf
6
Brush the crust with olive oil, sprinkle with oregano and let it sit for 2 minutes before slicing.

Tips and notes

If your June has the Pizza mode, try it in place of Bake and add your notes here.

This is a starter version written for the wiki, not June's original. If you made June's version, add its settings and tips here.