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Homemade Pepperoni Pizza
Created by: Howcan Team
Ingredients
- 1 1/2 cups of warm water
- 1 packet of active dry yeast
- 1 teaspoon of sugar
- 4 cups of all-purpose flour
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 cup of pizza sauce
- 2 cups of shredded mozzarella cheese
- 1 package of pepperoni slices
- 1/4 cup of grated Parmesan cheese
- 1 teaspoon of dried oregano
- 1 teaspoon of garlic powder
Instructions
- In a small bowl, combine 1 1/2 cups of warm water, 1 packet of active dry yeast, and 1 teaspoon of sugar. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 475°F (245°C). Punch down the dough and divide it in half. Roll out each half into a 12-inch circle and transfer to a greased pizza pan.
- Spread 1/2 cup of pizza sauce over each pizza crust, leaving a small border around the edges. Sprinkle 1 cup of shredded mozzarella cheese over the sauce, then arrange the pepperoni slices on top. Sprinkle with 1/4 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and melted.
- Slice the pizza and serve hot. Enjoy your homemade pepperoni pizza!
Pizza originated in Naples, Italy, in the 18th century. It was a simple dish made with dough, tomato, mozzarella, and basil, resembling the colors of the Italian flag. The Margherita pizza, named after Queen Margherita, became popular. In the late 19th century, Italian immigrants brought pizza to the US, and it gained popularity in New York and Chicago. Today, the best pizza can still be found in Naples, with pizzerias like L'Antica Pizzeria da Michele and Sorbillo. The key to a perfect pizza lies in the quality of the dough, San Marzano tomatoes, fresh mozzarella, and a wood-fired oven. Alternative methods like grilled pizza or deep-dish pizza offer unique variations.
75 min
8 slices
300 per slice calories
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