Pepperoni

Pepperoni Pizza

Pepperoni Pizza

The softness of pepperoni delving in the mouth with bubbling cheese immersed in the sauce at a crunchy base ….. I hope you are not drooling already!! The sight of red circles on a white bed of cheesy heaven is an invincible treat, here’s an awesome recipe of pepperoni pizza for you.

Sauce

  • 1/2 (12 ounces) can Tomato Paste
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Pizza Dought

  • 3 1/4 cups all-purpose flour, or more as needed
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 2 (.25 ounce) envelopes Pizza Crust Yeast or RapidRise(R) Yeast
  • 1 1/3 cups very warm water (120 degrees F to 130 degrees F)
  • 1/3 cup oil

Topping

  • 1 (6 ounces) package Pepperoni
  • 1 cup shredded mozzarella cheese, or more to taste

Directions

  1. For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavours to develop while making the crust. Freeze remaining paste.
  2. For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
  3. Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise(R) Yeast, let dough rest, covered, for 10 minutes.)
  4. Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
  5. For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
  6. Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between the top and bottom oven racks halfway through baking.

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