It's the lowest-lift homemade pizza of all time.
hot soppressata for my toppings. The first and most crucial thing you need to do is make sure your pizza dough balls reach room temperature—seriously. If they’re even slightly cool to the touch, leave them out on the counter longer. Otherwise, you’ll find that they snap right back to their original size when you try to stretch them out on the baking sheet, which is very frustrating. —or two baking sheets, if you only have smaller ones like I did—and grease them with the olive oil.
The only other major prep work needed is to thinly slice the fennel or spring onion, which takes all of two minutes. After that’s done and the dough is stretched, you’re all set to build. Start with the
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