Pepperoni Pizza

DOUGH:

In a large mixing bowl, dissolve the yeast in the warm water and then let sit until creamy, about 10 minutes.

Add sugar and let sit an additional 10 minutes.

Add the flour, olive oil, and salt.

Mix until the dough has pulled together Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds.

Cover one round and let it rest for about 10 minutes.

Put the other round in a freezer safe container and freeze for next time.

(Dough can also be made in an bread machine. Follow steps 1-3 using the machine’s bread pan instead of a bowl. Use the “knead” and “first rise” cycles of the bread machine. Once the machine is done, sprinkle on a little extra flour and the dough is ready to use or freeze.) **

PIZZA:

Preheat oven to 425 degrees.

Oil and flour a pizza pan.

Pat dough out on pan. Press it into shape and then let it rest. Dough will shrink up a bit, but just keep pressing it out and then letting it rest until you get the size and shape you want.

Spread tomato sauce out on dough.

Sprinkle cheese on top of tomato sauce.

Arrange pepperoni on top of cheese.

Bake for 8 minutes.