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.