Home Oven Pizza with Pepperoni, Jalapeño, and Pineapple
Tips for launching pizza in a home oven, featuring a pepperoni, jalapeño, and pineapple pizza with sauce, mozzarella, and toppings. Includes techniques for avoiding sticking and oblong shapes.
Nutrition Facts
EstimatedPer serving
Calories
375 cal
Protein
20 g
Carbs
34 g
Fat
18 g
Fiber
2 g
Zest Score
More of a pizza-launching technique guide than a complete recipe, leaving you to guess all ingredient amounts.
Ingredients
- pizza dough (homemade or store-bought)
- tomato sauce
- shredded mozzarella cheese
- sliced pepperoni
- sliced jalapeños (fresh)
- pineapple chunks
- all-purpose flour (for coating dough and peel)
- fine semolina (for coating peel)
Instructions
- 1
Coat every inch of the dough in flour.
- 2
Completely coat a wooden peel with fine semolina.
- 3
Stretch the dough by hand and place it on the floured peel.
- 4
Spread tomato sauce over the dough, then add a layer of shredded mozzarella.
- 5
Top with pepperoni slices, fresh jalapeño slices, and pineapple chunks.
- 6
Perform the jiggle test: gently shake the peel to ensure the pizza moves freely. If it sticks, lift the stuck corner and toss flour under it.
- 7
If sticking persists, slide the pizza onto a floured pizza pan, re-flour the peel, and transfer the pizza back, reshaping as needed.
- 8
Launch the pizza into a preheated 550°F oven by starting at the back of the steel or stone, lifting the peel slightly, and shimmying while pulling back.
- 9
Bake until crust is golden and cheese is bubbly, about 8-12 minutes.
Community Notes
From 1 comments
Tips
- Use semolina flour on the peel to help the pizza slide easier into the oven.
The comment provides a practical tip using semolina flour to improve launching, indicating a positive and helpful community response.