Pepperoni Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Pizza dough (recipe follows)1 C Marinara/Pizza sauce16 oz Mozzarella2 oz freshly graded parmesanPepperoni (enough to cover)Pizza dough1 Cup Warm Water (85-105 degrees)2 tbsp Honey1 tbsp yeast1-2 tsp garlic salt3 cups Bread flour1/3 c Olive Oil
Preheat your oven as hot as it will get 500-550 degrees. Roll out your pizza dough (Recipe Follows), leaving a small lip around the edge, dot the inside area of the dough with a fork to prevent it from bubbling. Add half a cup of the pizza sauce of your choice, half of the cheese and as much pepperoni to cover your pizza as you see fit! Bake on a low rack for about 10-15 min or until the edge of the crust is a nice golden brown. You can also lightly brush the edge of the crust with olive oil and very lighty dust with garlic salt before you bake it.
Pizza Dough
Mix the water, honey, yeast and 1 cup of flour and let sit in a warm place for 5 - 10 minutes to bloom. The mixture should start rising and foam up in that time. If nothing happens, your yeast is dead and you'll need to get more and start over.
Add in 1/4 c of Olive Oil to a bowl with the yeast mixture, salt and half of the remaining flour. Mix until homogenous. Continue adding flour little by little until the ball is no longer sticky. Knead the dough until the survace is smooth and no longer tears. You should be able to take a small piece of dough and strech it very thin without ripping. It should take at least 15 minutes up to half an hour. You can also do this in a bread machine or a mixer with a dough hook, but you will likely have to add more flour. Roll the dough into a ball, keeping the skin across the top taught.
Place the dough in bowl cut a shallow cross in the top and lightly coat with a little of the remaining olive Oil a warm place, I stuck mine in the oven, which was off, next to a bowl of hot water. The hot water raises the temperature in the oven enough for the yeast to work it's magic, while also providing a level of humidity to keep the dough from drying out. After an hour or so, the dough will have doubled in size.
Cut the dough into two equal pieces. You can roll out your pizza now or put in a gallon sized zip top bag with a little Olive oil and place in the fridge for up to 5 days or in the freezer for up to 3 months. Just make sure to let the dough rise again in a warm place until doubled in size before using it.
Number of Servings: 16
Recipe submitted by SparkPeople user NARIKDH.
Pizza Dough
Mix the water, honey, yeast and 1 cup of flour and let sit in a warm place for 5 - 10 minutes to bloom. The mixture should start rising and foam up in that time. If nothing happens, your yeast is dead and you'll need to get more and start over.
Add in 1/4 c of Olive Oil to a bowl with the yeast mixture, salt and half of the remaining flour. Mix until homogenous. Continue adding flour little by little until the ball is no longer sticky. Knead the dough until the survace is smooth and no longer tears. You should be able to take a small piece of dough and strech it very thin without ripping. It should take at least 15 minutes up to half an hour. You can also do this in a bread machine or a mixer with a dough hook, but you will likely have to add more flour. Roll the dough into a ball, keeping the skin across the top taught.
Place the dough in bowl cut a shallow cross in the top and lightly coat with a little of the remaining olive Oil a warm place, I stuck mine in the oven, which was off, next to a bowl of hot water. The hot water raises the temperature in the oven enough for the yeast to work it's magic, while also providing a level of humidity to keep the dough from drying out. After an hour or so, the dough will have doubled in size.
Cut the dough into two equal pieces. You can roll out your pizza now or put in a gallon sized zip top bag with a little Olive oil and place in the fridge for up to 5 days or in the freezer for up to 3 months. Just make sure to let the dough rise again in a warm place until doubled in size before using it.
Number of Servings: 16
Recipe submitted by SparkPeople user NARIKDH.
Nutritional Info Amount Per Serving
- Calories: 310.2
- Total Fat: 18.0 g
- Cholesterol: 34.1 mg
- Sodium: 561.6 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.2 g
- Protein: 13.7 g
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