If you take a close look at the dough in the first picture, you can see it’s slightly darker in color than the freshly made pictures in the Master Recipe Pizza Dough.  That’s a very, very, very good thing!  It means the yeast has been working to create amazing natural flavor over the course of several days.  This dough was about 10 days old when these photos were taken.  The dough is good for 14 days!! 

The crust on this pizza is so flavorful - it’s difficult to put it into words!


  1. - 2 ounces Master Recipe Pizza Dough

  2. - Olive Oil (optional)

  3. - 1/2 teaspoon Pizza Seasoning  (www.penzeys.com)

  4. - 1 ounce pizza sauce or tomato sauce

  5. - 1 to 1.5 ounces fresh mozzarella cheese (I used 1.5, it ran a bit off the edge)

  6. - 3 slices pepperoni, quartered (weighed about .20 ounce)

  7. - fresh basil leaves for garnishing

The reason I weigh everything, especially with these pizzas, is that if you overload the crust - it will be soggy in the middle.  Keep that in mind as you create your own unique pizzas.  And have fun with it!!


Place the rack in your toaster oven as close to the heating element as possible, likely in the bottom third of the oven.  Preheat toaster oven to 500 degrees. 

Take the measured amount of dough out of your bucket and with lightly floured hands, quickly form it into a ball by stretching the edges around to the bottom on all four sides, rotating the dough a quarter-turn as you go and form the ball.  This should take 15 - 30 seconds.  The bottom of the ball will appear as a collection of loose ends, but it will flatten out.

To form the dough ball into a crust-like shape - I simply flour my hands and/or the dough a bit more and stretch the dough a little bit by hand as I turn it.  You can use gravity to help you stretch the dough by briefly allowing the dough to hang off your fingers as you rotate it.  Once it’s the size and shape you want - place it on a small piece of parchment paper and onto a baking pan which fits in your toaster oven.

With your ingredients already measured out, drizzle a little olive oil over the crust.  Next, dust the Pizza Seasoning over the top (this stuff is amazing by the way).  Then spread the tomato sauce and dot with torn chunks of the fresh mozzarella cheese.  Lastly lay the pepperoni quarters on top and place into the toaster oven.

Depending on how hot your toaster oven runs - it may take more or less time.  Mine takes about 6 - 8 minutes.  I do rotate the baking pan from front to back at 3 minutes to help with even browning.  Because this is going on parchment paper and in a baking pan instead of a preheating pizza stone or cast iron skillet, the crust probably won’t be quite as crisp, but it’s still VERY delicious!

Once the pizza is cooked, take the baking pan out of the toaster oven and with a heat-proof spatula, transfer the pizza to a cooling rack.  Top the whole pizza with some fresh basil leaves and let it cool for a minute or two so the cheese sets in place.  Then it’s time to eat ... Artisan Pizza!  ENJOY!!

P.S. - Click HERE for the Pizza, Breadstick & Sandwich Recipe Index