3 tablespoons water
¾ teaspoon active dry yeast
¼ teaspoon sugar
2⅓ cups bread flour
¾ cup water
1 teaspoon salt
1 tablespoon canola oil
2 tablespoons canola oil
3 ounces pepperoni slices
6 ounces diced jack cheese
6 ounces diced mozzarella
¾ cup marinara sauce
1 teaspoon Italian seasoning
measuring cups
measuring spoons
large bowl
spatula
stand mixer
chopping board
knife
small bowl
liquid measuring cup
rectangular baking pan
spoon
flip spatula
cooling rack
plastic wrap
silicone oven mitts
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In a small bowl, stir the warm water, yeast and sugar until combined. Set aside for 5-10 minutes to bubble and proof.
3 tablespoons water
¾ teaspoon active dry yeast
¼ teaspoon sugar
small bowl
measuring spoons
spatula
To the bowl of a stand mixer fitted with the dough hook, add the bread flour, water and salt.
stand mixer
measuring spoons
liquid measuring cup
2⅓ cups bread flour
¾ cup water
1 teaspoon salt
When the yeast is bubbly and active, add it to stand mixer bowl. Mix on low speed until all the flour is hydrated. Increase speed to medium and mix the dough 6 minutes.
Add the oil to a large bowl. Tilt the bowl to generously coat the sides and bottom with oil. Scrape the dough into the bowl and cover with a plastic wrap or a kitchen towel.
1 tablespoon canola oil
large bowl
plastic wrap
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 minutes, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.
Punch down the dough and knead a few times in the bowl by stretching it gently and folding it over on itself. Cover the bowl again and let the dough rest about 10 more minutes to relax it.
Drizzle the rectangular baking pan with the oil, then tilt to completely coat the bottom and sides of the pan. Place the dough in the oiled pan and gently stretch it to the edges, completely covering the bottom of the pan. If the dough springs back, cover it and let it rest for a few more minutes before trying again.
2 tablespoons canola oil
rectangular baking pan
Cover with plastic wrap. If preparing in advance, let it chill in the refrigerator up to 24 hours.
Transfer the pan to the middle shelf of the June Oven. Proof the dough at 80°F for 30 minutes, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing. Note, if the dough is chilled, additional proofing time may be required.
Remove the dough from the June Oven and set aside.
With the shelf in the middle position, preheat the June Oven to 500°F on the Bake cook mode using the button below.
Gently press the dough down with your fingers to release some larger air bubbles. Top the dough with an even layer of pepperoni, if using, followed by the cubed jack and mozzarella, making sure to spread the toppings to the edges of the pan.
3 ounces pepperoni slices
6 ounces diced jack cheese
6 ounces diced mozzarella
Dollop the sauce over the surface of the pizza or spread it into three lengthwise rows. Sprinkle the Italian seasoning over the rows of sauce.
¾ cup marinara sauce
1 teaspoon Italian seasoning
Transfer the pan to the middle shelf of the June Oven. Bake the pizza 15 minutes, until the cheese is bubbly and edges are dark. June will notify you when the pizza is ready. If desired, follow on-screen instructions to continue cooking.
Remove the pizza from the June Oven and let it cool 5 minutes in the pan. With a flip spatula or knife, loosen the edges of the pizza from the June Pan. Slide a flip spatula under the pizza and carefully transfer it to a chopping board.
silicone oven mitts
cooling rack
flip spatula
knife
chopping board
Cut the pizza into squares and serve hot.
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