Ingredients
2 tablespoons olive oil
1 recipe pizza dough
2 cups tomato sauce
3 cups mozzarella cheese grated, or cheddar or monterey jack
Method
Sources
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dataset
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Electric butter churn — artisan butter from cream in minutes
Cordierite pizza stone — absorbs moisture for crispy crust
Hand-crank butter churn — homemade cultured butter from cream
Wooden pizza peel — flour-coated launch into oven or pizza stone
As an Amazon Associate, Foodgeist earns from qualifying purchases.
950F gas pizza oven — Neapolitan pizza in 60 seconds
Electric butter churn — artisan butter from cream in minutes
Cordierite pizza stone — absorbs moisture for crispy crust
Hand-crank butter churn — homemade cultured butter from cream
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Preheat oven to 475 degrees F. Grease a large flat baking sheet with olive oil. Separate 13 of the dough and set aside. On a greased baking sheet shape the remaining two-thirds of the dough into a butterfly with 2 wings. Roll the reserve d piece of dough into a snake and position in the center of the two wings as the body. Pull some of the body dough up to shape into a head and pull some of the body dough down for a tail. Spread sauce over the wings. Sprinkle with cheese and decorate with toppings of choice. Bake the pizza on the middle rack of the oven for 20 to 30 minutes until crust is golden brown and cheese is bubbly. Serve warm. As an alternative the dough can be divided into 4 pieces and then shaped into bug or creature of choice, i. e. spider with legs, ladybug, dragonfly, snake, etc