500 F Pizza

Long live Emeril Lagasse, who's basic pizza dough I use, but with several additions to the dough.
And why do I say that? Because he unveiled the secret to baking pizza at home. You need A VERY HOT OVEN. Yep, that's it. I bet you didn't know that. :)
But now you do, so le't bake some pizza.
The recipe is the same one I used here and the toppings can be any you like, just make sure they aren't soggy, wet or dripping on the dough.
That would prevent it from baking nicely. And you don't want that.
Just let them sit in a colander.
The Pepperoni one is Jeff's and the Salamy is mine.
You can even go for 525-550 F.
Keep a close eye on it, because it is going to be ready in 7 to 9 minutes.