Mcl'oven Recipe

Preheat and prepare surface

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly dust a work surface with 1–2 tablespoons of flour.

Stretch or roll the pizza dough into a roughly 12-inch disk about 1/4-inch thick, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to promote a golden crust.

Season sauce

In a small bowl mix 3 tablespoons tomato sauce with 1/2 teaspoon dried oregano, 1/8 teaspoon salt, and a pinch (1/16 tsp) of black pepper until combined. Taste and adjust seasoning if desired.

Using the back of a spoon, spread the seasoned tomato sauce evenly over the stretched dough, leaving the oiled rim exposed (about 1/2-inch border). Use about 2 1/2–3 tablespoons to keep the pizza balanced and avoid sogginess.

Caramelize onions (if not pre-made)

Heat 1 tablespoon butter or olive oil in a skillet over medium-low heat. Add 1 thinly sliced medium yellow onion and a pinch of salt. Cook, stirring occasionally, for 20–30 minutes until deep golden and soft. If desired, stir in 1/4 teaspoon sugar halfway through to encourage browning and 1/2 teaspoon balsamic vinegar at the end to brighten flavor. Remove from heat and let cool slightly. You should yield about 3/4 cup caramelized onions.

Prepare mushrooms

Thinly slice about 3 ounces mushrooms. If mushrooms are very wet, briefly sauté in a hot, dry skillet for 1–2 minutes to release moisture, then cool slightly. This prevents a soggy pizza.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced dough, leaving the rim clear.

Distribute the caramelized onions evenly over the cheese (use all of the prepared 3/4 cup). Scatter the thinly sliced mushrooms over the pizza in an even layer.

Arrange 20 pepperoni slices evenly on top of the cheese and other toppings. If you prefer curl and crisp edges, place pepperoni directly on top so the fat can render during baking.

Slide the pizza (on the parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and blistered, cheese is melted and bubbly, and pepperoni edges are slightly crisp. Rotate the pizza halfway through baking for even browning if your oven has hot spots.

Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes. Sprinkle with 1/4 teaspoon red pepper flakes if using and scatter fresh basil leaves, if desired.

Slice into 6–8 pieces and serve hot.