Classic Pepperoni Pizza

• Meat

  • 30 slices Pepperoni

• Produce

  • 1 1/2 tsp Basil, dried fresh
  • 2 tbsp Basil or oregano, fresh leaves
  • 1 clove Garlic
  • 1 1/2 tsp Oregano, dried fresh

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 (8 oz can Tomato sauce

• Baking & Spices

  • 2 1/2 tsp Active yeast
  • 4 cup All-purpose flour
  • 1 tsp Granulated sugar
  • 2 Pinch Red pepper flake
  • 1 1/2 tsp Salt
  • 1 Salt and freshly ground black pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cup Mozzarella cheese, grated
  • 1/4 cup Parmesan cheese

• Liquids

  • 1 3/4 cup Water

Found on lifemadesimplebakes.com

Description

Ingredients

• Pizza crust: (for three 13 pizzas)
• ½ c. warm water
• 1¼ c. room temperature water
• 2½ tsp. active yeast
• 1 tsp. sugar
• 1½ tsp. salt
• 2 tbsp. olive oil
• 4 c. all-purpose flour
• Sauce: (for three 13 pizzas)
• 1 (8 oz) can tomato sauce
• 2 tbsp. tomato paste
• 1 tbsp. extra virgin olive oil
• 1 tsp. granulated sugar
• 1 tsp. (1/2 tsp. dried) fresh oregano, chopped
• 1 tsp. (1/2 tsp. dried) fresh basil, chopped
• 1 clove garlic, minced
• Pinch of crushed red pepper flakes
• Salt and freshly ground black pepper
• Toppings: (for one 13 pizza)
• 1 tbsp. olive oil
• 2 c. grated mozzarella cheese
• ¼ c. finely grated parmesan cheese
• 30 slices pepperoni
• 2 tbsp fresh basil or oregano leaves
• Pinch of crushed red pepper flakes

Directions

• In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over top and allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
• In the bowl of a stand mixer fit with the paddle attachment, combine salt, flour, and water mixture. When dough begins to form a ball, remove paddle attachment and replace with dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
• Remove dough from bowl and place in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours. You can also do a quick-rise method and stick the bowl in an oven that has been heated to 200 degrees and then TURNED OFF (that way its nice and warm in there, but please make sure your oven is actually off before sticking the dough inside). Let it rise for 1 hour.
• Meanwhile, combine all of the ingredients for the pizza sauce in a small bowl. Refrigerate until needed.
• To deflate dough, punch with fist. Turn onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make… I make 2). Form into pizza shells to fit the size of your pan (or refrigerate the other dough for up to 48 hours. Place on a lightly greased pan (or one that has been dusted with flour or cornmeal).
• Preheat oven to 450 degrees. Brush the olive oil over the entire top of the pizza dough. Spread an even layer of pizza sauce over the pizza, leaving about ¾-1 of dough around edges for the crust. Top with the grated parmesan cheese, then the mozzarella. Place the pepperoni slices on then bake for 12-15 minutes or until the crust is golden brown. Remove from the oven, sprinkle with the red pepper flakes, allow to cool for 10 minutes before topping with basil or oregano (to prevent discoloration and wilting). Slice and serve immediately.