GIVE ME THE PIZZAAA

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Pepperoni Pizza (Homemade Dough and Pizza Sauce)




No need to get delivery when you've got a recipe this good! Such an incredibly delicious pepperoni pizza recipe! You get a homemade crust, homemade sauce and layers of flavourful toppings.

  • Servings: 5
  • Prep 35 minutes
  • Cook 15 minutes
  • Rise 1 hour 30 minutes
  • Ready in: 2 hours 20 minutes

Ingredients

Pizza Dough (yields enough for 2 13-inch pizzas)

  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 1 1/2 cups warm water , 110 degrees, divided
  • 3 Tbsp olive oil , plus more for brushing
  • 1 1/2 tsp salt
  • 1 tsp white vinegar
  • 3 1/2 - 4 cups bread flour

Pizza Sauce (yields enough for 3 large pizzas)

  • 2 (8 oz) cans tomato sauce
  • 1/4 cup tomato paste
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 1/2 tsp honey
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped fresh basil
  • 1/4 tsp dried thyme (or 3/4 tsp fresh)
  • 1 clove garlic , finely minced
  • Salt and freshly ground black pepper , to taste


Topping (yields enough for 1 13-inch pizza)

  • 1 Tbsp olive oil
  • 1 clove garlic , finely minced
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/4 cup finely shredded parmesan cheese (1 oz)
  • 20 slices pepperoni (I recommend turkey, it's just as good as the regular)
  • 2 Tbsp fresh oregano (chopped if using larger leaves)
  • Red pepper flakes , for serving (optional)

Instructions

For the pizza dough:

  1. In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined. 
  2. Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.

For the pizza sauce:

  1. Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.

To assemble pizza:

  1. Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough. 
  2. Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated). 
  3. Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. Remove from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.

And as always have a chilled day from the Viking

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