Control
Left-click on mouse or tap on touch-screen.
Description
Start with your dough, get it stretched out on your peel. For a classic Margherita, spread your sauce, tear up some fresh mozzarella pearls, scatter them, add a few basil leaves, and drizzle with olive oil before sliding it onto your preheated stone. Next up, a Pepperoni; after your sauce, lay down a full coverage of low-moisture mozzarella, then place your pep cups evenly so they get those crispy edges. For a white pizza, skip the tomato sauce altogether, brush the dough with garlic-infused olive oil, then dollop ricotta, add some shredded fontina, and finish with fresh spinach and a pinch of salt. Moving to a Quattro Formaggi, mix your cheeses—gorgonzola, parmesan, mozzarella, and provolone—and distribute them evenly over a light base of sauce or just oil for a rich, cheesy bite. For a BBQ Chicken, swap tomato sauce for your favorite barbecue spread, top with cooked shredded chicken, thin red onion slices, and a mix of mozzarella and smoked gouda cheese. Finally, a Hawaiian; start with a light tomato sauce base, cover with cheese, then add your Canadian bacon and pineapple tidbits, don't knock it till you try it. Bake each one in a screaming hot oven until the crust is blistered and the cheese is perfectly melted.
