CLASSIC PEPPERONI PIZZA

Ingredients:
Pizza crust: (for 3 13″ pizzas)

  • ½ c. warm water
  • 1¼ c. temperature water
  • 2½ tsp. active yeast
  • 1 tsp. sugar
  • 1½ tsp. salt
  • 2 tbsp. olive oil
  • 4 c. general flour

Sauce: (for 3 13″ pizzas)

  • 1 (8 oz) will spaghetti sauce
  • 2 tbsp. ingredient
  • 1 tbsp. additional virgin oil
  • 1 tsp. refined sugar
  • 1 tsp. (1/2 tsp. dried) recent oregano, chopped
  • 1 tsp. (1/2 tsp. dried) recent 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 cheese cheese
  • ¼ c. finely grated Parmesan cheese
  • 30 slices sausage
  • 2 tbsp recent basil or oregano leaves
  • Pinch of crushed red pepper flakes
CLASSIC PEPPERONI PIZZA
CLASSIC PEPPERONI PIZZA

Directions:

  1. In a 2-cup liquid cup, add heat water and yeast. Sprinkle sugar over high and permit to take a seat for 5-7 minutes or till the mixture begins to puff. Add the oil and also the temperature water. Whisk gently to mix.
  2. In the bowl of a stand mixer work with the paddle attachment, mix salt, flour, and water mixture. once dough begins to create a ball, take away paddle attachment and replace with dough hook. With admixture speed on low, knead dough for 2-3 minutes or till a ball begins to create and also the dough becomes sleek and elastic.
  3. Remove dough from bowl and place in an exceedingly massive well-greased bowl (I like victimization oil, however you’ll be able to additionally use Pam). cowl bowl tightly with wrap and permit to rise for two hours. you’ll be able to additionally do a “quick-rise” methodology ANd stick the bowl in an kitchen appliance that has been heated to two hundred degrees so TURNED OFF (that approach it’s nice and heat in there, however please check that your kitchen appliance is really off before projecting the dough inside). Let it rise for one hour.
  4. Meanwhile, mix all of the ingredients for the dish sauce in an exceedingly tiny bowl. Refrigerate till required.
  5. To deflate dough, punch with paw. flip onto a gently floured surface and divide into 2 or 3 balls (depending on however massive and the way several pizzas you wish to build… I make 2). kind into dish shells to suit the dimensions of your pan (or refrigerate the opposite dough for up to forty eight hours. Place on a gently lubricated pan (or one that has been dusted with flour or cornmeal).
  6. Preheat kitchen appliance to 450 degrees. Brush the oil over the complete high of the dish dough. unfold a fair layer of dish sauce over the dish, effort concerning ¾”-1″ of dough around edges for the crust. high with the grated Parmesan cheese, then the cheese. Place the sausage slices on then bake for 12-15 minutes or till the crust is golden brown. take away from the kitchen appliance, sprinkle with the red pepper flakes, enable to chill for ten minutes before topping with basil or oregano (to stop discoloration and wilting). Slice and serve instantly.
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Notes:

  • The dough and sauce for this instruction area unit for 3 13″ pizzas or 2 15″ pizzas. The toppings but, area unit for one 13″ dish. I typically build 2 or 3 completely different styles of pizzas victimization identical dough and sauce however modification the toppings.