UPSIDE DOWN PIZZA 28- to 36-ounce dough ball, depending on the thickness you prefer ¼ cup olive oil Let your dough ball sit at room temperature for 1 hour before use. Pour a portion of your oil into a wellseasoned 12- by 18-inch steel pan. Place your dough into the center of the pan and pour the rest of the oil over the top of your pizza. Using the flat part of your fingers on both hands, press down the dough. Stretch your dough to the corners as far as you can and let your dough sit covered with plastic wrap at room temperature for 45 minutes. Once your dough has relaxed, continue the process and lightly press your dough to the corners of your pan. Try not to degrade this second push completely, so be light with your hands on your dough. Let your dough sit for approximately 1½ hours covered with plastic wrap. Carefully take your plastic wrap off and par bake your pizza for 6 to 8 minutes at 500 to 525 F. I prefer a par bake because I feel you have a stronger, crispier pizza. Take your pizza out of the oven. 12 one-ounce slices of whole milk mozzarella or dry mozzarella 5 ounces tomato sauce EVOO Grated Romano Dry oregano 1 teaspoon chopped garlic (optional) DENISE'S PICK Sometimes it pays off to doing things in a different order. The result is one of my favorite pizzas we've ever made in the Test Kitchen. The beauty is in the room temperature rise. Place your mozzarella over your pizza leaving a ¼-inch border. Spoon on your sauce Romano, chopped garlic, olive oil and continue to bake until golden brown, or when the pizza looks finished. Cut into desired slices, finish with oregano and oil and then serve. D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 7 038_PIZ_1220_MENUGUIDE.indd 47 11/11/20 12:00 PMhttp://www.PIZZATODAY.COM