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I made some Russian pierogi recently and had some dough leftover. Made a quick thin crust pepperoni pizza. It came out well, the dough was made with Caputo flour.

I made some Russian pierogi recently and had some dough leftover. Made a quick thin crust pepperoni pizza. It came out well, the dough was made with Caputo flour.
[–] • 2 pts

suggested the flour. It is worth it. This crisped up well and made for a great pizza. Interesting idea. I tend to like the pepperoni a bit crispy but in the end its up to my wife on what she is making.

It turned out great though! We don't even have a proper pizza oven or anything.

[–] • 1 pt

Did you manage to find cheese made from A2 milk?

[–] • 1 pt

We did, we did not have it on hand for this but we have switched to buying the 2A milk as long as it is in stock, another great suggestion.

[–] • 1 pt

Sweet. I have found a local who is going to start making A2 cheese, but it won't be ready for almost a year. If I find a recipe and it turns out good, I will share it here for sure.

[–] • 1 pt

Good job. If you start making bread with it, let the dough rise longer (over 5 hours) so that when you bake the bread, it is fluffier. That is what my wife said she did.

[–] • 1 pt

Cool and will try it soon. I'm making rolls for Thanksgiving, bought more Caputo flour, will report back to how it went

[–] • 1 pt

Nothing goes to waste! As for a McGyver meal it looks great. Have you tried putting the peperonis on last minute or even after pulling the pizza out? They still get cooked but stay somewhat tender

[–] • 0 pt

Not tried it and as 101 said we do tend to prefer them on a crispy side. Thank you for the suggestion!

[–] • 1 pt

Looks excellent

[–] • 0 pt

Cut your own pepperoni next time. If you did here, and they're still paper thin, be ashamed. Looks good though.