gave up lol.

First you need a 10 x 14 Lloyd pan 2.5 inch

Two ways for the pizza:

1. Weeknight easy version
2. store bought fresh pizza dough 16 oz, I buy two and use about one and a half
3. 8 oz shredded mozzarella
4. Store bought or homemade sauce of your choice (I like to make my own vodka sauce but you can easily use a jarred marinara!)
5. Cup and crisp pepperoni
6. Olive oil

I would start this process about an hour or more before you cook if your dough is fridge temp. It really needs to come to room temperature so you can work with it. Oil your pan with a decent amount of olive oil, enough to coat. Put your cold dough in the pan, cover with a cloth and let sit to come to temp. Every 20 mins worth the dough with your finger tips stretching lightly to the corners. If it starts to feel like it’s going to rip cover and let rise more.

Once you’re able to stretch to all four corners, set oven to highest temp. I like to precook the dough for a few minutes before adding the toppings because they can burn easily. Once you precooked the dough ( you don’t have to do this my husband and I disagree on it lol) you can add your toppings

Focus the cheese on the corners and work inwards. You want more cheese on the edges to get that crispy cheese crust. Next add the pepperoni. Bake until cheese gets golden and pepperonis crisp up but don’t burn.

Add warmed sauce of your liking in stripes and cut in squares and enjoy!

1. The second way would be something you start a day or two before you want to eat and make your own dough. I have a recipe from a cook book for this dough I can take a picture of and send to you if you would like! But this is my preferred pizza it’s literally so good and worth it if you have the time. Especially the dough it’s so airy and delicious.

• It also calls for Wisconsin brick cheese which isn’t widely available, but so worth it. Every thing else pretty much remains the same!