Bacon Pepperoni Pizza
This will give you 2 medium to large pizzas.
Crust, Mozzarella, Pepperoni, Pizza, Pizza dough
Dry Active Yeast
About 2 Packets
Heated to 115 degrees
Sauce & Toppings
Combine yeast and water to a bowl. Wait 5 – 7 minutes to proof (the mixture should foam, if it doesn’t after 5 minutes, sprinkle in ½ tsp of sugar to encourage it.)
Add the rest of the dough ingredients to the bowl (half at a time) and mix with a wooden spoon until the dough starts to come together.
Place the dough onto your work surface and knead for six to seven minutes, being very thorough and firm. Knead until the dough is smooth and elastic (but not sticky.)
Place dough in a bowl and cover with a teaspoon of olive oil. Turn the ball so it gets coated in the oil completely.
Place bowl in a warm area to let proof for 1 hour to 1 1/2 hours (it will double in size.) I always proof in my oven at 95 degrees.
Remove dough from the bowl onto your unfloured work surface and knead for 1 to 2 minutes.
Spread into the shape of a pizza with your hands. You don't want to add any more flour at this point because it will give your pizza a powdery residue.
As I mentioned above, the key to a crisp bottom is a piece of aluminum foil. Lay a smooth section of foil to the bottom of your pan, and brush on a thin layer of oil.
Transfer your pizza dough to the pan, placing onto of the foil.
Bake the dough at 450 degrees for 5 – 7 minutes.
Remove from the oven and add sauce and toppings.
Bake again for 12 to 15 minutes at 450 degrees.
Remove from oven and cut. I hope you enjoy as much as I do!
If you want to save some time, you can always grab prepared dough at your grocery store or pizza store (if they offer).