Prep Time: 10 minutes 

Cook Time: 18 minutes

Standing Time: 5 minutes

Serves: 2 people


  • 260 g pizza dough 
  • 60 ml pizza sauce (1/4 cup)
  • 15 g pepperoni slices (about 8 slices)
  • 25 g shredded mozzarella cheese (1/4 cup)


  • Preheat to Th 6-7 / 200°C / 400°F with convection. 
  • Place the Silicone Baking Sheet on the cold oven rack. Place the Micro Pro Ring in the middle of the Silicone Baking Sheet with Rim.
  • Roll out pizza dough using a rolling pin on a lightly floured surface roughly to a 20 cm / 8 in. circle. 
  • Place rolled out dough into the Pro Ring and firmly press dough down so it lines the bottom and sides of the Pro Ring. 
  • Spread pizza sauce onto the dough and add pepperoni slices. Top with shredded mozzarella cheese. 
  • Bake for 15-18 min. or until the crust is golden brown. 
  • Allow to stand for 5 min. before unmolding. 
  • Using the KPT Thin Spatula, transfer pizza to a cutting board and cut into wedges using the Chef Knife