Recipe Index

Ingredients

• 2 1/4 teaspoons active dry yeast
• 2 teaspoon granulated sugar
• 1 1/2 cups warm water
• 3 Tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon white vinegar
• 3 ¾ – 4 cups bread flour, (all-purpose flour would also work)
• 1 cup pizza sauce, homemade or good quality store-bought
• 2 cups pepperoni
• 4 cups shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon Italian seasoning

Method

1. Stir half a cup of the warm water with the sugar and yeast in the bowl of a stand mixer, let it dissolve and rest for 5 minutes until foamy, then add the remaining cup of warm water with the olive oil, salt and white vinegar.
2. Mix on medium-low, adding the bread flour a cup at a time, and knead for about 7 minutes until the dough is smooth and elastic, slightly sticky but not clinging to a fingertip; you may not need every bit of the flour.
3. Move the dough to a greased bowl, cover it and leave it to rise for 1 to 1½ hours, until it has roughly doubled.
4. Punch the risen dough down, divide it into 2 or 3 pieces and roll and stretch each piece out, making either two 14-inch or three 9-inch rounds, then brush the rounds lightly with olive oil.
5. Heat the oven to 450°F with a pizza stone inside if you have one, set a dough round on a lightly floured peel or in a pan, prick it with a fork and pre-bake it for 3 to 4 minutes.
6. Spread pizza sauce over the part-baked base, cover it with pepperoni, mozzarella and Parmesan and sprinkle Italian seasoning over the top.
7. Bake the topped pizza for a further 5 to 12 minutes, until the crust has turned golden and the mozzarella is bubbling, and repeat with the remaining dough rounds.

Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data