(Pepperoni) Size Matters

Pizza’s something we eat a lot in our house. We usually just buy a pizza crust and top it with our favorites, but then I learned how to make homemade pizza dough.

First off, I have to say that I’m a stickler for light; specifically, the sunlight I use to capture really great images for the blog. I made this pizza at night, so I had to use the light in my kitchen. Please forgive the sub-par pizza pic.

This wasn’t the first time I made this dough, but it was the first time I used large, freshly sliced pepperoni. We were in Whole Foods, and I was buying turkey for sandwiches that week when I spotted the large stick of pepperoni laying in the case. You know how the mind works, a lot of things can come together all at once, and that’s exactly what happened here.

Pepperoni, newly acquired pizza dough recipe, jarred marinara, banana peppers. The birth of a recipe.

We typically buy very processed turkey pepperoni, but never again. The real, fresh thing is entirely better. To let my inner-hick speak, “It’s restaurant quality.”

To Make: (the dough)

Place 1 packet of yeast, 1 tsp. sugar and 1 1/3 cup of lukewarm milk in a bowl, stir and place in a warm place. The mixture will turn cloudy and you’ll begin to smell a yeasty aroma (about 5 minutes).

I use my stand mixer and a dough hook to make the dough. In the mixing bowl, combine 2 1/2 cups of (all-purpose) flour, 1 tsp. salt, 1 tblsp. olive oil and the yeast mixture. Let the dough hook do its job. A ball will begin to form, but if it looks too sticky, spoon in more flour until the dough starts to clean the side of the bowl.

Remove and knead on a floured surface (with floured hands) for a few minutes. It will go all smooth and stretchy when it’s ready. Put the dough on a plate, dust with flour and cover with a cloth. Place in a warm spot and let it rise for at least 30 minutes (or until it’s doubled in size).

To Make: (the pizza)

Spread (flatten) the dough on a greased cookie sheet. Top with marinara, mozzarella, pepperoni slices and spicy peppers slices. I brush melted butter and sprinkle a little salt on the edges.

Bake at 355 for about 20 minutes (or until everything is melted, browned and bubbly).