These little triangles are fresh and zesty - it will be impossible to stop eating them!
If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.
Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.
1. Preheat pizza stone on the grill (or in oven). Unroll the refrigerated Classic Pizza dough with parchment paper and cut dough into 8 equal-sized triangles. For an extra crispy crust, you can heat up a pizza stone on the grill or use it in the oven (oven temperature 425°F regular oven) and bake pizza triangles on stone without parchment paper.
2. To make homemade Pepperonata: Peel onions, cut in half lengthwise, and cut crosswise into fine strips. Peel garlic clove and chop finely. Clean red and yellow bell pepper, rinse, cut into quarters lengthwise, remove seeds and stems, and cut crosswise into strips. In a saucepan, heat olive oil. Add onions and garlic and braise for 3-4 minutes while stirring. Stir in bell pepper strips and braise for another 3-4 minutes. Add coarsely diced tomatoes, vegetable stock, and balsamic vinegar. Season with salt, cayenne pepper, and 1-2 pinches sugar and simmer over low heat for 6-8 minutes.
3. Distribute Peperonata evenly over the triangles, leaving a small margin around the edges. Sprinkle each triangle with 1 Tbsp. grated Parmesan.
4. Place Pizza Triangles without the parchment paper on the hot pizza stone, cook on the grill until golden-brown, and serve immediately. Baking time on grill and in oven differ, best check on baking progress every 1-2 minutes when cooking on a grill.