All-American pizza

Name: All-American pizza
Prep time: 30 min
Cook time: 15 min
Total time: 135 min
Yield: 6 servings
Ingredients: 360 ml lukewarm water; 7 g dried yeast; 1 teaspoon caster sugar; 420 g plain flour; 2 teaspoons salt; 2 tablespoons olive oil; 400 g tinned chopped tomatoes; 2 cloves garlic; 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.25 teaspoon salt; 1 pinch freshly ground black pepper; 225 g low-moisture mozzarella; 80 g pepperoni; 100 g mushrooms; 0.5 null green pepper; 0.25 null small red onion; null null olive oil, for brushing

#Baked #Intermediate #Italian Cuisine

Total Time135mins

Rating0.0/ 5.0

Servings6people

Jane D.

@foodiejane

Ingredients

lukewarm water360 ml

dried yeast7 g

caster sugar1 teaspoon

plain flour420 g

salt2 teaspoons

olive oil2 tablespoons

tinned chopped tomatoes400 g

garlic2 cloves

dried oregano1 teaspoon

dried basil0.5 teaspoon

salt0.3 teaspoon

freshly ground black pepper1 pinch

low-moisture mozzarella225 g

pepperoni80 g

mushrooms100 g

green pepper0.5

small red onion0.3

olive oil, for brushing

Instructions

In a large bowl, mix 360ml lukewarm water with a 7g sachet of dried yeast and 1 teaspoon of caster sugar. Stir gently and leave to stand for 5 to 10 minutes, or until foaming.

Add 420g plain flour, 2 teaspoons of salt and 2 tablespoons of olive oil to the yeast mixture. Stir until a rough dough forms.

Tip the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and elastic, adding a little more flour if it's too sticky.

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover and leave in a warm place for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, make the sauce. In a small bowl, mix a 400g tin of chopped tomatoes with 2 crushed garlic cloves, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of salt and a pinch of freshly ground black pepper. Stir and set aside.

Prepare the toppings: grate 225g low-moisture mozzarella, slice 80g pepperoni and 100g mushrooms, and thinly slice 1/2 green pepper and 1/4 small red onion.

Preheat the oven to 250°C (gas mark 9) or 230°C for a fan oven. Place a pizza stone or heavy baking tray in the oven to heat.

Knock back the dough, divide it in two, and stretch one portion into a rough 30cm round on a lightly floured surface or sheet of baking paper. Transfer to the preheated stone or tray.

Spread half the sauce over the base, leaving a 1cm border. Sprinkle half the cheese, then arrange half the pepperoni, mushrooms, green pepper and red onion. Brush the edge with a little olive oil, if you like.

Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling with a few brown spots.

Transfer the pizza to a wire rack and leave for a couple of minutes before slicing. Repeat with the remaining dough and toppings, then serve straight away.

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