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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Black matte enamel interior — superior browning and self-basting lid
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Black matte enamel interior — superior browning and self-basting lid
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
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Preheat oven to 425. Line a baking plate with foil for toasting bread crumbs. Line a baking sheet with foil for cooking the pizza Cut the bauette in half lenghtwisw Remove some of the bread from the center of the bauette to make a well, save the bread you pulled out for later Make bread crumbs out of pulled ou breaf Make bread crumbs out of pulled out bread Mix with the garlic butter Place on foil lined plate and toast in the oven until golden, about 10 monutes. Stir often Fill well 8n bread with marinara sauce Add cheese, evenly Sprinkle with italian seasoning Add pepperoni evenly Sprinkle evenly with toasted bread crumbs Bake until hot and cheese is melted, about 15 to 25 minutes Cut into individual slices and serve with extra marinara for dipping