2 1/3 C flour
½ tsp salt
1 pkg instant yeast
2 Tbl olive oil
2 tsp sugar
1 cup skim milk, 110 degrees
Olive oil cooking spray
2 cloves minced garlic
28 ounce can crushed tomatoes
2 C part skim mozzarella cheese, shredded
3 ½ oz package pepperoni
Turn oven to 200, then turn off once it gets to temperature. Place flour, salt, and yeast in
the kitchen aid. Mix oil, sugar, and milk in a pyrex cup, and with the mixer on low, pour
in the milk mixture. Knead on medium low for 5 minutes, until it forms a smooth, shiny
ball. Place in a greased bowl, cover, and place in warm oven to rise for 30 minutes.
Meanwhile, put olive oil cooking spray and garlic in a sauce pan over low heat and cook
2 minutes until fragrant. Add the crushed tomatoes, and let simmer on low for 15
minutes. Salt and pepper to taste, and set aside.
Remove dough from the oven and preheat oven to 400. Spray olive oil cooking spray in
each of 2 cake pans, and swirl to coat the sides. Turn dough out onto a floured surface
and divide in half. Roll each piece into a 7 inch circle. Stretch, pull, and rotate on your
knuckles to form into a circle with a thinner center and thicker edges until it is 9 ½
inches. Pat into the cake pans, cover with plastic wrap, and set aside.
Place half the pepperoni on a single layer on a paper towel lined plate. Cover with a
second paper towel and microwave 30 seconds. Blot off the pepperoni. Repeat with the
rest of the pepperoni.
Place 2/3 C sauce on each dough round, and spread almost to the
edges. Sprinkle each pizza with 1 C shredded mozzarella cheese, and then top with pepperoni.
Cook at 400 on the bottom oven rack for 20 minutes. Cool for 1 minute, then remove
from the pans, slice, and serve.
½ tsp salt
1 pkg instant yeast
2 Tbl olive oil
2 tsp sugar
1 cup skim milk, 110 degrees
Olive oil cooking spray
2 cloves minced garlic
28 ounce can crushed tomatoes
2 C part skim mozzarella cheese, shredded
3 ½ oz package pepperoni
Turn oven to 200, then turn off once it gets to temperature. Place flour, salt, and yeast in
the kitchen aid. Mix oil, sugar, and milk in a pyrex cup, and with the mixer on low, pour
in the milk mixture. Knead on medium low for 5 minutes, until it forms a smooth, shiny
ball. Place in a greased bowl, cover, and place in warm oven to rise for 30 minutes.
Meanwhile, put olive oil cooking spray and garlic in a sauce pan over low heat and cook
2 minutes until fragrant. Add the crushed tomatoes, and let simmer on low for 15
minutes. Salt and pepper to taste, and set aside.
Remove dough from the oven and preheat oven to 400. Spray olive oil cooking spray in
each of 2 cake pans, and swirl to coat the sides. Turn dough out onto a floured surface
and divide in half. Roll each piece into a 7 inch circle. Stretch, pull, and rotate on your
knuckles to form into a circle with a thinner center and thicker edges until it is 9 ½
inches. Pat into the cake pans, cover with plastic wrap, and set aside.
Place half the pepperoni on a single layer on a paper towel lined plate. Cover with a
second paper towel and microwave 30 seconds. Blot off the pepperoni. Repeat with the
rest of the pepperoni.
Place 2/3 C sauce on each dough round, and spread almost to the
edges. Sprinkle each pizza with 1 C shredded mozzarella cheese, and then top with pepperoni.
Cook at 400 on the bottom oven rack for 20 minutes. Cool for 1 minute, then remove
from the pans, slice, and serve.
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