Tasty Tuesday: Basic Pepperoni Pizza

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Last week I promised that May would be a month of pizza ideas. I thought I should start with some of my basic pizza recipes. We eat pizza a LOT around here. With practice, we’ve been able to get the prep time down on this recipe to about 40 minutes from the time someone says, “Let’s have pizza tonight,” to when I set the bubbling hot pizzas on the table. Better yet, my 9th grade son can do this all by himself in 40 minutes!

Pepperoni pizza is the fastest pizza to make.

Pepperoni Pizza

Crust:
Make a sponge first. Stir together:

  • 2 c. of warm water
  • 2 T. sugar
  • 2 T. oil
  • 2 T. yeast (remember that 1 packet of yeast = 1 Tablespoon)
  • 2 t. salt
  • 1 t. garlic powder
  • 2 c. bread flour.

Let this sponge sit for about 5 minutes.

After the sponge is good and bubbly, mix in approx. 3 more cups of bread flour. Continue adding flour until until the dough is roughly the texture of your earlobe and pulls away from the side of the bowl as it mixes or kneads. You will need 5-6 cups of flour TOTAL, which includes the two cups already in the sponge; how much flour varies depending on the relative humidity of your kitchen. (Always use a Kitchenaid mixer if you have one.) If you’re kneading by hand, knead for approx. 8 minutes. If you’re kneading in a mixer with a dough hook, knead for about 4 minutes and be careful not to over-knead.

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IF you have time, let the dough rise for an hour. Otherwise, go directly to assembling pizzas. One of our favorite tricks is to throw a batch or two of pizza dough in the fridge to use later in the week. Two or three or four days later, your pizza crust will be prize-winning!

Divide the dough in half and spread, stretch, spin, pull the dough out to cover two 16″ pizza stones or 3 smaller pans. (Be sure to spray  nonstick spray on the pans or stones.)

Spread 1/2 cup of pizza sauce (marinara or spaghetti sauce is fine–whatever is your favorite) on each pizza.

Layer grated mozzarella and pepperoni.

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Bake at 400 degrees for 18-20 minutes. Switch the top pizza to the bottom and the bottom pizza to the top about halfway through baking.

Pizza is done when the cheese is melted and bubbly, the edges are golden brown, and the bottom is slightly crisp. If the bottom is still soggy, let it bake a little longer.

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Practice enough that it can become your new fast food.

Enjoy!

Barb Kelley

PS: for some reason, I’m not finding my pepperoni pizza photos. When I do, I’ll edit this post.

This post was included in Tasty Tuesday at Balancing Beauty and Bedlam.  Go there to find tons more recipes!.

About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. I made sure that I had stocked up for “pizza month”. We will be eating this tonight. Thanks!

  2. Mmmmm! Always looking for great pizza crust recipes! Oh, you’re adding the photos as I write this! Can’t wait to see the finished product!