I used Brian Lagerstrom’s dough recipe, then went completely rogue from there.
The dough set up in the fridge for 2 days. I brought up to room temperature and tossed it out to about 10 inches. I laid the dough out in a ripping hot pan with a little flour in the bottom. Assembled all the ingredients right there in the pan (jarred sauce, 4 cheese Italian blend, pepperoni, boursin, salt, pepper, red pepper flakes).
By the time it’s assembled, the bottom is perfectly cooked and blackened (about 1m 45s). I then transfer the pan to the broiler on high for about 2 minutes to finish the crust out.
Very happy with the results!
by sixseatwonder