To my mind there is nothing better than bubby hot pizza fresh from the oven. For this pizza I used another ball of the dough that Shells profiled in a previous post (link). I pre-heated the oven to 500F with the pizza stone in the middle rack. I stretched out the dough and then topped it with prosciutto and slices of fresh mozzarella. Before using the peel to put it into the oven and cooking it to crispy, bubbly, perfection.
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