Pepperoni pizza is an American pizza variety which includes one of the country’s most beloved toppings. Pepperoni is actually a corrupted form of peperoni (one “p”), which denotes a large pepper in Italian, but nowadays it denotes a spicy salami, usually made with a mixture of beef, pork, and spices.
American Pepperoni Pizza
Course: MainCuisine: American, ItalianDifficulty: Medium2
servings30
minutes1
hour300
kcal1
hour30
minutesPepperoni pizza is an American pizza variety which includes one of the country’s most beloved toppings. Pepperoni is actually a corrupted form of peperoni (one “p”), which denotes a large pepper in Italian, but nowadays it denotes a spicy salami, usually made with a mixture of beef, pork, and spices.
Ingredients
- For the base:
145g, 1/2 cup bread flour
20g, 2 tbsp cake flour. (if you can’t find cake flour on hand when you need it, just adding 170g bread flour instead. It’s worked too, but the texture not as soft as adding cake flour).
3g, 1 tsp Allinson yeast
120g, 1/2 cup cold milk
14g, 2 tsp sugar
1/2 tbsp olive oil
- Toppings:
Pizza sauce
125g – 200g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant)
or as you prefer?
90g pepperoni
Directions
- Place the ingredients, bread flour, cake flour, yeast, cold milk, and sugar into the bread pan. close the lid gently.
- Press the MENU button until the desired program ”raw dough” is selected. so that the machine does all the mixing and kneading. Once the process has been completed ”stir 1”, and continue to ”stir 2”. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.
- Press the MENU button until you reach ”ferment”. The bread maker will allow your dough to rise about 30 minutes or until beep to signal and then you take it out of the machine.
- If you are using hand knead or stand mixer, you can rise in a warm place, about 35°C for 1 hour until triple in size. (Don’t let the temperature reaches 45°C, It will killing the yeast).
- Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven.
- Place the dough onto two floured round pans. Top crusts with sauce, mozzarella cheese, and pepperoni.
- Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don’t need a preheated oven! 150ºC, Always bake with both top and bottom heat without fan assisted for 18 minutes. (Makes 2 pizzas with 10 inch round pan).
