Pepperoni Pizza (Homemade Dough and Pizza Sauce

• Meat

  • 20 slices Pepperoni

• Produce

  • 2 tsp Basil, fresh
  • 2 clove Garlic
  • 8 tsp Marjoram, fresh
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1/4 cup Tomato paste

• Condiments

  • 1 1/2 tsp Honey
  • 2 (8 oz cans Tomato sauce

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 3 1/2 cups Bread flour
  • 2 tsp Granulated sugar
  • 1 Red pepper flakes
  • 1 1/2 tsp Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 1/2 tbsp Olive oil, Extra Virgin
  • 1 tsp White vinegar

• Dairy

  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese

• Liquids

  • 1 1/2 cups Water

Found on cookingclassy.com

Ingredients

• 2 1/4 tsp active dry yeast
• 2 tsp granulated sugar
• 1 1/2 cups warm water, 110 degrees, divided
• 3 Tbsp olive oil, plus more for brushing
• 1 1/2 tsp salt
• 1 tsp white vinegar
• 3 1/2 - 4 cups bread flour
• 2 (8 oz) cans tomato sauce
• 1/4 cup tomato paste
• 1 1/2 Tbsp extra virgin olive oil
• 1 1/2 tsp honey
• 2 tsp chopped fresh oregano
• 2 tsp chopped fresh basil
• 1/4 tsp dried thyme (or 3/4 tsp fresh)
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil
• 1 clove garlic, finely minced
• 2 cups shredded mozzarella cheese (8 oz)
• 1/4 cup finely shredded parmesan cheese (1 oz)
• 20 slices pepperoni (I recommend turkey, its just as good as the regular)
• 2 Tbsp fresh oregano (chopped if using larger leaves)
• Red pepper flakes, for serving (optional)

Directions

• For the pizza dough:
• In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined. Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.
• For the pizza sauce:
• Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.
• To assemble pizza:
• Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough. Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated). Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. Remove from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.
• Recipe Source: Cooking Classy