Follow Me on Pinterest Pin It

Pepperoni Pizza

I make a pan of pepperoni pizza last week.Mishu and Elliot love pizza but not me.Anyway,I still have plenty of yeast and bread flour,so why not?.I used the same dough recipe I used in my spicy buffalo chicken pizza..


Basic Pizza Dough Ingredients:


3 1/2 cups flour


I cup warm water (between 95° and 115° F.)


2 tsp yeast (2 tablespoons, I like my dough a little yeasty. You can use less)


2 tsp sugar


1/4 cup olive oil


1/2 tsp salt







Method by Hand


1:Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended.


2: Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.


3:Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates.


4: Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.


5:This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.



Ingredients for Filling:


100 gm sliced Boar Head pepperoni


I bottle pasta sauce(meat flavor)


1 cup shredded mozzarella cheese


1 cup shredded cheddar cheese


1/4 cup Parmesan cheese


Spread on the dough on the pizza pan,then spread pasta sauce and cheese .Bake in oven at 375 F for 30 minutes before lay more cheese and pepperoni on top of the pizza.And bake for another 10 minutes .Then ready to serve warm.


Note:You can use any filling you like or have,as long you the dough is right and good.If you have a big family a homemade pizza is ideal coz it's going save you alot of money.




Stumble Upon Toolbar

Share/Bookmark

6 comments:

Zen Chef said...
May 25, 2008 at 7:30 PM

Gimme Pizzaaa!!! :-)
Pepperoni pizza is the Queen of all pizza, isn't it? I love it.

tigerfish said...
May 26, 2008 at 4:02 AM

I'm not really a fan of pepperoni. I like mine with pineapples and ham -OR- tomatoes with cheese.

Beachlover said...
May 28, 2008 at 2:53 AM

zen chef:
I didn't know pepperoni is the Queen of pizza..where you get that information?:P

tigerfish:
oh!! yes I love pineapple and ham,very exotic!!.Furthermore I can't eat beef

Dhanggit said...
May 28, 2008 at 3:31 AM

this is my hubby's favorite pepperoni pizza..we normally eat on friday evening in front of a good movie!! yummy!!

Sweet Jasmine said...
May 29, 2008 at 4:19 AM

My boys favorite but not for me...so I just order one hawaiian for myself and one pepperoni for th boys from pizza hut yesterday....just too lazy to make the dough from scratch...

Post a Comment

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.