Cheesy Pepperoni Pizza

Don’t you love it when you get a slice of pizza and it has that stringy cheese that just stretches forever?  If the answer is yes, read on to see how you can achieve it!  Even though I enjoy making unique pizzas, sometimes you just can’t beat a classic pepperoni pizza.  I decided to do that with my first attempt at homemade pizza dough and I was VERY happy with the results.  For some reason I was thinking that it made two pizza crusts but it only made one and since my parents were in from out of town, we had to do store-bought dough for one pizza and homemade for another.  It gave us a chance to see if it’s really worth taking the time to make dough when you can buy it so easily. 

We all decided that while the store-bought dough was fine, even tasty, you can’t beat homemade.  The flavors were so great and it was a bit more crisp and the rustic look added a lot also!  This dough is insanely easy to make, you won’t be disappointed!

Cheesy Pepperoni Pizza

Ingredients

Pizza Crust
Recipe adapted from:  Allrecipes.com

1 pkg active dry yeast
1 cup very warm water
2 cups bread flour
2 tbsp olive oil
1 tsp salt
2 tsp white granulated sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 tsp dried Italian Seasonings (depending on tastes)

For the pizza:
Recipe Adapted From:  Chef Mommy
1- 14 oz. can Muri Glen Fire Roasted tomatoes
1/2 tsp oregano
1/4 tsp sugar
2 tbsp olive oil
coarse salt & fresh ground pepper to taste
8 oz. fresh mozzarella, thinly sliced
pepperoni, sliced
large basil leaves, chopped

Method:

For the crust:
Dissolve yeast into warm water, let stand until creamy (about ten minutes).  In the bowl of a stand mixer (or a large bowl if using hand mixer) combine all ingredients and beat well until the dough is stiff.  Cover and let rise in a warm place for about 30 minutes, or until doubled in size.  Preheat oven to 350.

Turn dough out onto a floured surface and form into a round, roll out using a rolling pin and shape with your hands.  Place on pizza stone and prick the center all over with a fork (where the sauce and toppings will go).  Bake until just turning golden. 

For the rest of the pizza:
Preheat oven to 425.

Pulse tomatoes in a food processor just till coarsely chopped, about ten pulses.  Empty to a bowl and stir in oregano, 1 tbsp olive oil, sugar and season with salt and pepper.  Spread over the pizza crust within about an inch from the edge.  Lay cheese slices over and brush lightly with the remaining olive oil.  Also brush the edges of the crust with the oil.  Top with the pepperoni slices and bake about 10-15 minutes, until cheese is getting browned on top.  Remove from heat and sprinkle basil over the top.  Allow to sit about 3-5 minutes before cutting.

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