Edge-to-Edge Republic Pizza

Thin, crisp Sir Pizza-style pizza with finely chopped toppings to the edge

A thin, crispy pizza built on a fully preheated stone with a three-cheese blend and finely chopped toppings that go all the way to the edge. A faithful Sir Pizza-style copycat.

Equipment Needed

• Pizza stone
• Parchment paper

Edge-to-Edge Republic Pizza

A thin, crispy pizza built on a fully preheated stone with a three-cheese blend and finely chopped toppings that go all the way to the edge. A faithful Sir Pizza-style copycat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 1 Servings

Course: Entrees

Cuisine: American Pizzeria

Ingredients Method

Ingredients

  

Crust

• 1 store-bought thin pizza crust (such as Mama Mary’s) or 1 ball store-bought pizza dough rolled ultra-thin
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Cornmeal or semolina for dusting

Sauce

• 1 cup store-bought pizza sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar (optional) optional
• Pinch of red pepper flakes (optional) optional

Cheese Blend

• 1 1/4 cups low-moisture shredded mozzarella
• 1/4 cup white cheddar or Monterey Jack
• 2 tablespoons grated Parmesan

Toppings

• 1/2 cup pepperoni finely diced
• 1/2 cup cooked mild Italian sausage crumbled
• 1/4 cup green bell pepper finely chopped (optional); optional
• 1/4 cup onion finely chopped (optional); optional

Method

 

1. Place pizza stone on the middle oven rack. Preheat oven to 425 degrees F for at least 30 to 45 minutes to fully heat the stone. Do not skip this step.
2. Place crust on parchment paper dusted with cornmeal or semolina. Brush crust edges lightly with olive oil.
3. In a bowl, stir together pizza sauce, oregano, garlic powder, sugar, and red pepper flakes if using. Spread a very thin, even layer of sauce over the crust.
4. Mix cheese blend and sprinkle evenly all the way to the edges. Top with diced pepperoni, sausage, and optional vegetables. Finish with an extra pinch of Parmesan and oregano over the top.
5. Slide pizza on parchment onto the preheated stone. Bake 13 to 16 minutes until cheese is bubbly and beginning to brown and the crust is crisp underneath.
6. Brush crust edge with a mix of olive oil and garlic powder if desired. Cool 2 to 3 minutes before slicing.

How to Know It's Done

• Oven: 425 degrees F with fully preheated stone
• Pizza is done when cheese is melted and starting to brown and the underside of the crust is crisp and golden.

Cook's Notes

• The 30 to 45 minute stone preheat is the single most important step. A cold or barely warm stone produces a soft, pale bottom crust no matter what else you do right.