Description
This Charred Crust Colorboard Pizza recipe promises incredibly delicious, hearty homemade pizza with beautifully charred edges. It is a family favorite, easy to achieve even on busy weeknights, offering endless topping possibilities.
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 1 cup (240ml) marinara or crushed tomatoes
- 8 oz (225g) low-moisture shredded mozzarella cheese (or fresh mozzarella for a gourmet texture)
- 1 Tbsp (15ml) extra virgin olive oil
- 2 Tbsp (30g) cornmeal
- 0.5 cup (approx. 75g) mixed toppings (fresh veggies, quality meats, fresh herbs)
Instructions
- Prep Your Dough: Allow store-bought dough to come to room temperature for easier stretching. Lightly flour your work surface and gently stretch the dough to your desired thickness (I find about 12 inches works well for a thin crust on my sheet pan). It should feel pliable and elastic.
- Preheat Oven: Place a pizza stone or heavy baking sheet in your oven and preheat to its highest setting, usually 500-550°F (260-290°C). This extreme heat is crucial for the Charred Crust Colorboard magic, giving you a quick, crispy bake. You’ll feel the intense heat radiating when you open the door.
- Stretch & Top Pizza: Dust your pizza peel generously with cornmeal. Carefully transfer the stretched dough onto it. Spread your tomato sauce evenly, leaving about a 0.5-inch border. Add your mozzarella, then your chosen toppings. My kids love to help with this part, adding their favorite veggies and proteins for a truly family-friendly meal.
- Bake Pizza: Slide the pizza onto the hot stone or baking sheet. Bake until the cheese is bubbly and melted, and the crust is beautifully golden-brown, especially around the edges. You’ll hear a gentle sizzling sound as it cooks.
- Achieve Char: For that signature Charred Crust Colorboard effect, briefly crank up the broiler for 1-2 minutes, watching carefully for dark, bubbly spots on the crust and toppings. (If the char isn’t developing quickly, ensure your pizza is close to the heat source; a higher oven rack can help.) The smell of toasting crust will fill your kitchen.
- Rest & Slice: Carefully remove the pizza from the oven and transfer it to a cutting board. Let it rest for 2-3 minutes before slicing to allow the cheese to set and prevent toppings from sliding off. This short rest ensures every slice holds its shape beautifully.
Notes
For premium ingredients, consider organic dough or artisanal salami. For budget, standard shredded mozzarella and seasonal farmer’s market veggies offer incredible flavor. Always check dough expiration dates; fresh ingredients deliver the best taste. Refrigerate opened sauce, and freeze extra dough for future easy dinner ideas. To achieve the char, ensure your pizza is close to the heat source; a higher oven rack can help.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking, Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (140 g)
- Calories: 320 calories
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg