Making Pepperoni Pizza
- 1 Teaspoon active dry yeast required
- 4 cups All-Purpose flour required
- 1 Teaspoon Kosher Salt required
- 1/3 cup Olive Oil required
Basic Pepperoni Pizza:
Tomato Basil Salad
Tomato Basil Salad:
For making the Pizza dough: Sprinkle active Dry yeast over 1 1/2 cups of warm but not hand-hot water.
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic covering and allow to rise for at least 1 hour, or up to 3 or 4 days in refrigerated.
Preheat the oven to 500 degrees F.
To make the dough for the pizza assembly: Divide the dough into two equivalent parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
For the basic Pepperoni Pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
Bake both Pizzas until the skins are golden and the cheese is foamy and it could take upto 12 to 15 minutes.
For the tomato basil salad: While the Pizzas are baking, heat the Olive Oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic becomes too brown. Pour into a mixing bowl and allow to cool a little. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed that time, and more salt if needed. Set aside.
Add a tablespoon or so of Olive Oil into a hot saucepan over medium-high heat. Throw in the garlic and sliced onions and give them a mixture. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the saucepan. Cook until the liquid reduces by half. Add the crumpled tomatoes and stir to combine. Add salt and pepper to taste and a touch of sugar. Add the dry oregano and basil. Reduce the heat to low and simmer for 30 minutes.
For best results, rotate Pizza pans between top and bottom oven racks in halfway through baking.
Image already added