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Pizza pepperoni

Servings:
Makes 2 pizzas Servings
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Ingredients

  • 1 envelope of dry yeast
  • 1/4 teaspoon sugar
  • 3/4 cup lukewarm water
  • 1 3/4 cup unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1 pint pomi strained tomatoes or your favorite pizza sauce
  • 1/2 pound fresh mozzarella, sliced or schmooshed with hands1/4 pound thinly sliced pepperoni
  • 1/4 cup extra virgin olive oil

Preparation

Baking Directions:

1.

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water.

Mix a little and let sit for 6-8 minutes.

Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

2.

Pour the water mixture into the bowl (or food processor) and mix until ready to knead, roughly 30 seconds in a food processor.

If using a bowl, mix with a spoon until you have a neat ball, about 5-6 minutes.

Prepare a lightly sprinkled surface with flour.

Turn out dough and knead for around 2-3 minutes.

Lightly cover your fingertips with flour if the mixture is a little sticky.

Place dough in an oiled bowl and let stand 30 minutes or until doubled in size.

3.

Punch down and knead 2 minutes, and then cut in half and roll each half into a ball and let rest 10 minutes.

Roll each ball out by hand into 8-10 inch rounds.

Spoon and move sauce around to form nicely formed pie.

Place mozzarella in a nice design over and around pie and then place pepperoni over top of each.

4.

Slide pies into hot wood-burning oven and cook until crisp and lightly charred, with cheese bubbling, about 3 minutes.

Remove from oven, drizzle with extra-virgin olive oil, slice and serve.

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