Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another lost classic from !

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The original link is no longer available from the artist / chef

Pizza-riffic from obsidianfox6336 !

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Dough:

3 1/2 cups Bread Flour, plus extra for kneading and rolling
1 packet of instant dry yeast
1 1/2 cups luke warm water (between 95 and 105°F)
1 Tsp sugar
2 Tsp Kosher salt
2 Tbsp Extra Virgin Olive Oil, plus 2 Tbsp

Pepperoni Pizza:

Fresh Mozzarella cheese
Parmesan cheese (Preferably fresh but you can buy a tub of it)
A couple ladle fulls of your favourite sauce (I made my own)
Your favourite pepperoni (I used Boar's head)
A small bowl or container with EVOO for brushing


Process:

In medium to large mixing bowl, add flour, sugar, salt, and yeast. Whisk together and attach to your mixer. Attach a dough hook and add water and olive oil. Begin mixing on the lowest setting to avoid rapidly airating the flour (you'll be cleaning that up for a while, you'll be amazed where fliur can get to!). Gradually increase the speed to about 6 or 7 when you see the ingredients incorporating. Continue mixing until you see a firm dough ball. Turn the mixer off, if the dough is too wet, add flour to make it less sticky, if it is too dry, add water. Add both as necessary about 1 Tbsp at a time. Remove dough and knead on a floured surface until you yield a smooth firm ball. In a separate bowl, grease with remaining 2 Tbsp of olive oil and place the dough inside. Cover with plastic wrap and let it proof in a warm area for an hour, it will double in size. Once there, remove the plastic wrap and punch down to release all the gas from the yeast. Transfer to a lightly floured surface and divide portions accordingly and cover with a towel and let rest for 10 minutes. I was able to yield 3 pizzas.

Pepperoni Pizza:

Roll out your dough to your preferred shape and thickness. Add your sauce in the center and gently spread it in a circular motion. You want the sauce to just come up to where you want your crust to be. Grate your mozzarella over the sauce to your desired level. I probably used about a cup and a half. When you add your pepperoni, keep in mind they'll shrink and move about as the cheese melts so you want to be sure to load it with pepperoni. Every piece should be overlapping one another as you around the pizza until you reach the center. Remember, it's a pepperoni pizza, not a cheese pizza with pepperoni! Lastly, with a brush, coat the crust with the olive oil you set aside in a bowl and then grate fresh parmesan cheese over the crust. Bake in the oven at 425°F for about 25 minutes. Pull pizza out, let cool, portion and enjoy!

NOTE: If you do not have an electric mixer, there are many ways to make dough by hand.

NOTE: The closer you can get to shelf temperature, the better. Be it using a pizza stone, pizza oven, or wood fire. Keep in mind that cook time will alter dramatically.

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