How to make Pepperoni Pizza

April 20, 2008 Jasmine
Tags:

pizza

Well there are many ways to make it. I have tried quite a few recipes over the past year. Mostly whole wheat. Somehow I have gotten addicted to the bread flour stromboli dough though. It is so simple and so versatile. I have made Stromboli, my own version of beef chimichangas and we make pizza with this as well. It never fails to deliver a simply awesome tasting food.

pizza

Here is a link to the recipe for the strombli. I know what you are thinking, simple? What about all that chafing? Truth be told I followed the chafing strictly maybe twice. After that I got lazy and I let the dough rise and then we roll it into stromboli dough or pizza dough. It is soooo good!! Make sure you find and use the bread flour though. There is also a recipe for bread using almost the same recipe I will have to share with you some other day.

pizza5

That is the second pizza, we baked that one a bit longer.

Make the dough, get out what ever pan you want to bake pizza in. Get out some mozzarella cheese, some pepperoni, some sauce. I have made home made pizza sauce before but if we are in a hurry I just get out some tomato sauce and throw a little garlic powder and oregano on it. We always double the recipe. That usually makes 8 8 in’ rounds. It probably could make more. Yesterday that was enough for two huge cookie sheet pans and an 8 in’ round filled with cheesey dots.

The cheesy dots were simple. Break some dough off in chunks and fill it with cheese. It really could of used some butter on top if you are so inclined but we didn’t. We sprinkle garlic powder and more cheese on the top.

cheesey dots

Preheat the oven to 400 degrees, after you are finished topping bake for about 20 minutes. Take it out when it is as crispy as you like. We make this about once a week but yesterday dh liked it even more., He said it was the best. The only real difference is I think we stretched the dough out a little thinner.

What is your favorite dough recipe?

*edited to add this

This is from his new book, “Bread” by Eric Treuille. (This is the stromboli recipe I have adpated of his to make the pizza dough.)

Ingredients

2 tsp dry yeast
1 1/4 cups water
3 3/4 cups bread flour
1 1/2 tsp salt
3 tbs olive oil

(If all you have is all purpose flour that will be fine, I have made it with that a few times myself. You can use regular oil as well, I have also used instant yeast too.)

Preheat oven to 400

1. Put 1 cup of water and yeast into a bowl, stir to dissolve with a fork, let sit for 5 minutes

2. Mix the flour and salt together in a large mixing bow, I use my kitchenaid. Push the flour to the sides of the bowl and make a well . Pour the yeast/water mix in the well and add 3Tbs of olive oil. Stir in the extra 1/4 cup of water, at your discretion, to form a soft, sticky dough. (I always add all the water)

3. You can dump the dough out onto your lightly floured bread board or counter and knead for 10 minutes until it is smooth, silky and elastic. Or do yourself a favor and let the kitchenaid and it’s good buddy the dough hook do the work. 😉

If using the mixer usually you cut down the kneading time to about 5 minutes. The dough does have a tendency to climb up the hook so I stop every once in a while and scrape it off. Rubber spatulas work best.

4. Place the dough in a clean, oiled bowl(I use Crisco cooking spray or Pam) and cover with a dish towel. You could clean the kitchen or work on another baking project while you wait. Let it rise for 1 1/2 to 2 hours or until it is doubled in size. We are at an elevation of 2800 feet and it NEVER takes that long to double in size. It only takes an hour for it to rise for me.

Still not sure if it is ready? Here is a tip I got from a friend of mine, Jester this goes for any bread rising in general:

Let it rise just until it’s doubled in bulk. To test it, poke two fingers into it, about up to your first knuckle. When you remove your fingers, if the indentation remains, it’s ready to bake. If it fills back out, let it rise a little longer, then test again.

Shape the dough into the shape of whatever pan you will be using. I usually form it a bit and then plop it on the pan and shape it a little more from there. Get out some pizza sauce, cheese, pepperoni, whatever you like. Top it with that.

Bake for about 20 minutes. Depends on how light or dark you like it. 🙂 Hope this helps! Any more questions feel free to ask!

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Entry Filed under: italian,pizza,recipes

9 Comments Add your own

  • 1. Nic  |  April 20, 2008 at 12:31 pm

    I’m still looking for one, so if you wouldn’t mind sharing yours I’d be so grateful! Have you checked allrecipes.com? That’s where I found my favorite biscuit recipe.

  • 2. jasmine  |  April 21, 2008 at 9:40 am

    Hi Nic!

    I edited the post to put the recipe in it.
    Here it is again.

    This is from his new book, “Bread” by Eric Treuille. (This is the stromboli recipe I have adpated of his to make the pizza dough.)

    Ingredients

    2 tsp dry yeast
    1 1/4 cups water
    3 3/4 cups bread flour
    1 1/2 tsp salt
    3 tbs olive oil

    (If all you have is all purpose flour that will be fine, I have made it with that a few times myself. You can use regular oil as well, I have also used instant yeast too.)

    Preheat oven to 400

    1. Put 1 cup of water and yeast into a bowl, stir to dissolve with a fork, let sit for 5 minutes

    2. Mix the flour and salt together in a large mixing bow, I use my kitchenaid. Push the flour to the sides of the bowl and make a well . Pour the yeast/water mix in the well and add 3Tbs of olive oil. Stir in the extra 1/4 cup of water, at your discretion, to form a soft, sticky dough. (I always add all the water)

    3. You can dump the dough out onto your lightly floured bread board or counter and knead for 10 minutes until it is smooth, silky and elastic. Or do yourself a favor and let the kitchenaid and it’s good buddy the dough hook do the work. 😉

    If using the mixer usually you cut down the kneading time to about 5 minutes. The dough does have a tendency to climb up the hook so I stop every once in a while and scrape it off. Rubber spatulas work best.

    4. Place the dough in a clean, oiled bowl(I use Crisco cooking spray or Pam) and cover with a dish towel. You could clean the kitchen or work on another baking project while you wait. Let it rise for 1 1/2 to 2 hours or until it is doubled in size. We are at an elevation of 2800 feet and it NEVER takes that long to double in size. It only takes an hour for it to rise for me.

    Still not sure if it is ready? Here is a tip I got from a friend of mine, Jester this goes for any bread rising in general:

    Let it rise just until it’s doubled in bulk. To test it, poke two fingers into it, about up to your first knuckle. When you remove your fingers, if the indentation remains, it’s ready to bake. If it fills back out, let it rise a little longer, then test again.

    Shape the dough into the shape of whatever pan you will be using. I usually form it a bit and then plop it on the pan and shape it a little more from there. Get out some pizza sauce, cheese, pepperoni, whatever you like. Top it with that.

    Bake for about 20 minutes. Depends on how light or dark you like it. 🙂 Hope this helps! Any more questions feel free to ask!

  • 3. Nic  |  April 21, 2008 at 12:24 pm

    Yay, thanks! Don’t know when I’ll get to it, but I surely will try it!

  • 4. jasmine  |  April 23, 2008 at 6:29 am

    Nic,

    Cool! Let me know when you do!

  • 5. Melissa  |  April 25, 2008 at 10:20 am

    Hi,

    I just made the pizza with the stromboli
    dough recipe and it is amazing. Thanks for the advice. I used the recipe above in a 13 by 9 inch pan, and it was perfect. I was a bit concerned because I thought it might be too much dough for one pizza of that size but it came out really nice. I saw that you recommend cookie pans. That would make a thinner crust I would imagine. Thanks again. Melissa

  • 6. jasmine  |  April 27, 2008 at 6:08 am

    Hi Melissa,

    Yes it is an awesome recipe. You are welcome. I am so glad it worked out for you. Yeah sometimes we use different pans and it all depends on how thin or thick you want it. I tend to like it thicker so sometimes using the rounds works out best for us.

    If you have a 5 qt kitchenaid, I always double this recipe. Then I cut it in half and I usually make stromboli with the other half.

    Thanks for stopping in. Do you have a blog? If so link us!

  • 7. Melissa  |  April 28, 2008 at 11:45 am

    Hello Jasmine,

    I don’t have a blog, but I have been on your site alot lately, mainly for bread and dough recipes. You will probably think this is crazy, but I don’t have a kitchenaid or breadmaker, because I love kneading the dough myself. I find it to be very relaxing. Anyway, I made the stromboli with the same dough a week ago and it was wonderful. I used a different filling, but plan to make it with your filling next time. Which type of mozzarella are you referring to for the first type listed-the pure white or the yellow? Thanks again. Melissa

  • 8. jasmine  |  April 29, 2008 at 8:20 am

    Hi Melissa,

    I am glad you like the recipes. That is not crazy that is neat. I hate getting my hands sticky. LOL

    I am glad you liked the stromboli! If you have a few minutes please post a review in that thread so other people know it is a good idea to try it. LOL

    It says chopped mozarella and chopped smoked mozarella. I used half shredded mozarella (which is white) and half shredded cheddar for the two big stomboli.

    But alot of times I just use shredded cheddar.

    You are welcome. I need to put up his bread recipe soon. It is wonderful and the only bread I have been making lately! LOL

    ~ Jasmine

  • 9. Melissa  |  April 29, 2008 at 3:22 pm

    Yes, I will be glad to post a review on the stromboli. Give me a few days. Looking forward to seeing that new bread
    recipe you are talking about too. Many thanks again for a wonderful website/blog Jasmine.

    Melissa


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