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Pepperoni, Ham, Onion and Pepper Pizza

1-29-12 010This is the same dough recipe I use for the stromboli but we decided to make thin crust pizza with my newly aquired pizza pan. Here is the dough recipe again…its that good!

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey-you can use sugar
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour -up or down 1/2 cup depending on humidity

1. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

2. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.

3. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! The dough will be smooth and the bowl will be clean!

4. Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. This makes 2 pizza’s or calzones

Ok now to make the pizza

Use flour or cornmeal to dust the pan. Preheat oven to 475 to 500….depending on the veggies

Stretch dough to desired size and thickness. Drizzle olive oil on dough. Top with either homemade or store bought pizza sauce. We had mozzarella on hand so that is what we used but you can use provolone as well, I like to add a little parm as well. Top with desired toppings and pop in oven.

How easy is that! The homeade dough makes the pizza!

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One Response to “Pepperoni, Ham, Onion and Pepper Pizza”

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