Source: FOSS Cooking (community recipes)
Oil the tray generously — this isn't optional. A thin film will char; you want a pool that lets the dough slide and crisp without sticking. Stretch the dough to fill the tray edge-to-edge. If it springs back, let it rest for five minutes and try again. The dough is fighting you because the gluten network needs time to relax. Once it covers the tray, the underside is already absorbing oil and beginning pizza-dough hydration — this matters for texture.
Spread the sauce in a thin, even layer. Thick sauce = soggy base because moisture has nowhere to escape. The pizza's arch-enemy is steam trapped under toppings. Now build your pizza-toppings: distribute the meats (salami, ham, salsiccia) first, then the vegetables (aubergine, courgette, mushrooms, olives). Space them so heat reaches the base, not clustered. Finish with the cheese blend — mozzarella, Edam, and Tilsitter will melt together, with the mozzarella providing stretch and the harder cheeses adding browning and flavour depth. The cheese melts last because it insulates everything beneath it; if you layer it first, the vegetables underneath steam instead of caramelise.
Bake at 250°C until the crust is golden and the cheese surface blisters — roughly 12 to 15 minutes. This is slower than a proper pizza oven's 90 seconds, but 250°C is what a domestic oven manages. Watch the cornicione (the crust edge); when it darkens to deep gold, you're close. The base should feel firm when you lift the tray slightly and peek underneath. If the top is pale, the oven temperature may be dropping — check your thermometer.
Pull it out. The dough will continue cooking briefly from residual heat. Now add the fresh elements: scatter rocket salad and fresh basil directly onto the hot pizza. The heat wilts the greens slightly, taking the raw edge off whilst keeping their bite. A final drizzle of olive oil across the whole thing. This isn't garnish — it adds fat-soluble flavour compounds that a naked pizza lacks.
Slice and serve immediately. Once the pizza cools below 50°C, the cheese sets and becomes rubbery.
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