Plain

Steps

1. Take your pizza dough out at least 2 hrs before baking.
2. Preheat Oven at 550 F for around an hr or until your baking steel is heated up to 550 F.
3. Take your pizza dough out of container.
4. Create a rim around the dough circle to lock in a crust (your goal is to get air to edges of the crust).
5. Flatten the pizza dough out by pushing the air to the edges. I like to dimple so air pockets get stuck throughout the crust.
6. Add a generous layer of sauce enough to cover the dough (this is up to your preference).
7. Add a layer of low moisture mozzarella.
8. Optionally add fresh mozzarella for aesthetics and extra creamy flavor. Too much will make your crust soggy.
9. Have your peel almost parallel to your baking steel and have the pizza cover the entire steel.(this will take some practice)!
10. Bake for 8 mins at 550 F on your baking steel.
11. To finish the pizza grate fresh parmigiano reggiano, olive oil on crust, and some optional fresh basil.