Ingredients:

  • 450g refrigerated pizza dough
  • 15g unsalted butter, melted
  • 2g dried oregano
  • 2g garlic powder
  • 340g whole-milk low-moisture mozzarella, sliced 1/4-inch thick
  • 100g pepperoni slices
  • 150g Italian sausage, pre-browned and crumbled
  • 80g button mushrooms, sliced and sautéed
  • 350ml thick pizza sauce
  • 30g freshly grated Parmesan cheese
  • 5ml extra virgin olive oil

Instructions:

  1. Prep the vessels: Heavily grease the inside of four 10oz oven safe ceramic soup crocks with 5ml olive oil. Use your fingers to ensure every millimeter of the interior is coated.
  2. Create the barrier: Place the 340g of mozzarella slices at the bottom and halfway up the interior sides of each bowl. Note: This creates a cup of cheese that protects the crust from the sauce.
  3. Distribute proteins: Evenly divide the 100g of pepperoni and 150g of browned sausage among the four bowls.
  4. Add vegetables: Layer the 80g of sautéed mushrooms over the meat. The mushrooms should be dry to the touch.
  5. Ladle the sauce: Top the ingredients with the 350ml of pizza sauce and a sprinkle of 30g Parmesan cheese. Leave 1/2 inch of headspace at the top of the bowl.
  6. Apply the seal: Divide your 450g of dough into 4 equal portions. Stretch each piece over the top of the bowl, pressing firmly against the outer rim to create an airtight seal.
  7. Season the top: Brush the dough with 15g melted butter and sprinkle with the 2g of oregano and 2g of garlic powder.
  8. Initial Bake: Place bowls on a baking sheet and bake at 425°F (218°C) for 15 minutes until the dough starts to puff and turn light gold.
  9. Venting: At the 15 minute mark, use a small knife to carefully poke a vent hole in the center of the crust. Bake for another 10 minutes until the crust is a deep mahogany brown.
  10. The Release: Let the crocks sit for 2 minutes. Run an offset spatula around the inside edge, place a plate on top, and quickly invert. Lift the bowl slowly to reveal the molten interior.