Pizza again

Made a pepperoni pizza the other night. I used the Fresh & Easy dough instead of TJ's and I think I prefer it a bit better. Not sure why or even how to explain it but it seems to be a little more pliable or softer or something. Maybe less gluten developed? Anyway, used up half of the precious TJ's Italian Starter Sauce that I have remaining and my preferred whole milk mozzarella that I sliced as thin as I could. To try to avoid disaster, instead of trying to get the raw pizza right on the stone, I made it on the back of a cookie sheet, put the cookie sheet in the oven for a minute, which helped the crust start to cook, and then slid it onto the cookie sheet for the remaining time.

Meanwhile, I toasted the pepperoni on a separate pan and dabbed off most of the grease from it, cut the slices in half and put them on the pizza halfway through cooking. I prefer to do it this way because it seriously cuts down on the grease the pepperoni leaves on the pizza and also it prevents the pepperoni from burning. Of course, I overcooked the pizza by maybe 30 seconds, so as you see in the pic the crust around the edges is a bit charred, but it was fine and nicely brown underneath.

All in all a very tasty personal-sized pizza and that's all that matters :) I use about 3 ounces of dough stretched as thin as possible, about 4 spoons full of sauce and about 3 ounces of cheese, sliced really thin and placed evenly over the sauce. It's just right for a filling but not excessive dinner and cooks up in about 7 minutes at the oven's hottest temp. Still on the quest for a perfect pizza but I feel like I'm getting closer. Next thing I'm gonna try is making my own sauce with canned San Marzano tomatoes.