Stretchy mozzarella cheese, tangy tomatoes, and peppery oregano are all piled on a chewy deep dish crust, finished with pepperoni.
Ingredients
10.5 OZ / 300 G strong bread flour
7 OZ / 200 G water
1 TSP sugar
1 TSP instant yeast
2 TBSP olive oil
2 TSP salt
10.5 OZ / 300 G canned diced tomatoes
1.5 TBSP OZ / 20 G tomato purée
1 TSP oregano
3 PINCHES black pepper
5.5 OZ / 150 G shredded mozzarella
2 OZ / 50 G sliced pepperoni
Directions
To activate the yeast, add water, yeast and 1 teaspoon of sugar in the mixing bowl, mix for 2 minutes / 99°F|37°C / speed 1.
Then add flour, 1 tablespoons of olive oil and 1 teaspoon of salt. Knead for 1 minute.
Check dough for consistency, add more water or flour depending on the desired consistency. Knead again for 1 minute.
If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape into a ball and put it a bowl covered by a tea towel and allow to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.
To make the sauce, put the tomatoes, tomato purée, 1 teaspoon of sugar, oregano, pepper and remaining salt in the mixing bowl. Mix for 20 seconds / speed 4.
Preheat the oven to 200°C. Brush the baking sheet with 1 tablespoon of olive oil. Roll out the dough and arrange in sheet pan. Spread the tomato sauce over the dough base, sprinkle the cheese over the top along with the sliced pepperoni. Finally, drizzle over a little more olive oil and bake for 20 minutes until golden.
