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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat over to 425. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle, and place on the prepared baking sheet. Brush dough with 1 T of the oil and bake until puffed and golden, 15 to 20 minutes. Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon oil, and 1/4 t each salt and pepper. Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until crust is crisp and the cheese has melted, 12 to 15 minutes.