All-purpose flour, type 00 flour or cornmeal, for dusting
1/2 cup pizza sauce
6 ounces shredded mozzarella
20 slices pepperoni
8 slices Canadian bacon
2 ounces Italian sausage
Giardiniera, for finishing
Freshly ground black pepper, for finishing
Crushed red pepper, for finishing
Freshly grated Parmesan cheese, for finishing
Steps:
Arrange a rack at the bottom of the oven with a pizza stone if you have one (or a metal baking sheet if you don't) and preheat it to 500 degrees F, ideally for at least an hour.
Divide the dough in half and stretch into balls, tucking the ends under and pinching them together so there's a smooth taught surface. Set each on a lightly floured large (roughly 10-inch square) piece of parchment paper, cover with plastic wrap or a dish towel and let sit for 30 minutes.
Flatten each ball of pizza dough into a 9- to 10-inch round. Trim any excess parchment paper. Spread each with 1/4 cup of sauce, going almost all the way to the edge, top with the mozzarella and distribute the pepperoni, Canadian bacon and little pinches of the sausage evenly over top. Slide onto the pizza stone (the parchment goes with it to make things easier!) or baking sheet and bake until the crust is browned and the cheese is splotchy; begin checking for doneness at 7 minutes.
Finish the pizzas with a few spoonfuls of giardiniera, loads of black pepper, crushed red pepper and Parmesan.
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