*protip: buy good quality ingredients. I get real Canadian bacon, from a meat counter, cut off of a cured pork loin. Same with the pepperoni, from a real meat vendor, not the Hormel packaged stuff. You will be happy you did this. Get your tools out: -Oven at 500 degrees Fahrenheit -Pizza Stone (required) -Large Wooden Pizza Peel Make your tomato sauce: I used all the spices I listed above, tomato paste, water to consistency, salt (lots of salt), and garlic powder. its all to taste, but tomato paste needs a LOT of seasoning to get it to a good pizza sauce taste level. Garlic powder is a MUST.

Roll out your dough. I let the dough warm up to room temp for about 45 minutes, gives it a few air bubbles but it rolls so easy.

Dust the wooden peel with cornmeal. The cornmeal will help the dough slide off onto the pizza stone. I always roll the dough out on a wooden board and put it on the peel afterwords, you can adjust technique as you prefer.

Oil the Crust. Putting a little bit of olive oil on the crust with your handy dandy silicon food brush, you can make a nice crispy browned edge of crust without it getting greasy/soggy from your pepperoni.

Add the sauce to the dough. Pretty self explanatory, but try to make the sauce go out to the edge.

Put your toppings on the pizza. This is the Canadian bacon and pineapple pizza. Turned out really darn good. (see, the Canadian bacon is shaped like a pork loin, not bologna).

Place it in the oven on a pizza stone at 500 degrees Fahrenheit for 11 minutes. Here's the pepperoni pizza going in the oven. (check out my awesome centering). Shake the wooden pizza peel a few times to loosen the pizza before you try to slide it off, it takes a few times of doing it to get good at it, but it gets easy.

Finished:

Now that you have learned how to make quick pizza - canadian bacon and pineapple, please be sure to view these other pizza recipes. Also, you will love these Italian recipes.