Homemade Pepperoni Pizza

You'll never have to order in again..

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In the following order, add the water, olive oil, yeast, sugar, flour and salt to a mixing bowl.

Step 2

If you have a stand mixer, put on a low speed for 3 minutes until well combined and then increase to high speed for a further 4 minutes. After which the dough will be strong, firm and stretchy.

Step 3

If you don't have a stand mixer, use your hands to knead the dough for 10 - 12 minutes, flouring as necessary until the dough is shiny and firm.

Step 4

Cover with a tea towel and leave at room temp for 30 minutes.

Step 5

Now do 4 - 6 stretch and folds. Stretch the dough until you feel resistance and then fold over itself. Smooth out the dough and cover with cling film (plastic wrap).

Step 6

Place in the fridge for a minimum of 6 hours or up to 48.

Step 7

Add a generous amount of flour to your wooden board. Place the dough onto it and slice in half. Shape into two equal size balls and cover with a tea towel. Leave for 90 minutes.

Step 8

Add the tin tomatoes to a food processor along with the seasonings and tomato paste. Blitz until smooth.

Step 9

Slice the pepperoni and prepare any other toppings you'd like.

Step 10

Pre-heat oven to it's highest temp (around 250c/480f) and if you have a pizza stone, place on the middle shelf. If you don't have one, a metal tray will do.

Step 11

Add a generous amount of semolina flour to a board, place the dough on it and begin to stretch and push the dough into a pizza shape. Keep moving and stretching, it takes a little time.

Step 12

Once you have a circular pizza shape, add the sauce, mozzarella and all your chosen toppings.

Step 13

Carefully slide the dough onto the pizza stone/tray and bake for 10 - 12 minutes until the crust is golden brown and the cheese is bubbling.

Step 14

Slice and enjoy!