PEPPERONI PIZZA

Servings: 0 servings

Sherry Riggs Bower


Ingredients


Directions

Prepare Classic Pizza Crust. Mix together tomato sauce, onion, oregano, garlic and a dash of pepper; spread over the unbaked crusts. Scatter pepperoni over crusts, reserving some for trim. Sprinkle with Mozzarella cheese. Top with reserved pepperoni. Bake in 425deg oven for 23 to 25 minutes. Makes 2 pizzas. - In large mixer bowl, combine yeast, 1 cup flour and salt. Add warm water and oil; beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a stiff dough. Knead till smooth, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise till more than double, about 1 1/2 hours. Punch down; cover and chill till cold, about 2 hours. Cut dough in half. On floured surface, roll each half to 12 inch circle, about 1/8 inch thick. Place in two greased 12 inch pizza pans; crimp edges. Brush each with an additional 1 tablespoon cooking oil. Makes 2 pizza crusts.