Name: Pepperoni Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 Cup plus 2 Tbsp | 90g Lukewarm Water; 1 Teaspoon Sugar; 1/2 Teaspoon | 1.5g Instant Yeast; 1/2 Tablespoon Olive oil; 1 Cup plus 3 Tbsp | 150g All Purpose Flour/Maida; 1/2 Teaspoon Salt; 3 Tablespoon Pizza sauce; 100g Mozzarella Cheese, shredded; 20 mini Pepperoni slices; Basil/Oregano to garnish; Olive oil to drizzle

Method

8 steps

Weigh the Flour and the Water for a Perfect Result using a Kitchen Weighing Scale.
Mix Sugar and Lukewarm water. Do not Use Hot Boiling Water it will kill the yeast. Add the instant yeast and Mix. If using Active Dry Yeast(the bigger granules) Let it rest for 10mins or till frothy on Top. I used Instant Yeast for a faster rise. Note that instant yeast doesn't need to be activated like dry active yeast and do not need to be activated. Transfer the Yeast mixture in a Big Bowl. Add Olive Oil.
Sift half of the Flour, Salt and mix once with a spatula or a wooden spoon. Add the remaining Flour. Form a Sticky dough. Add some olive oil and Knead just for 5-10mins till smooth. Do not add extra flour.
Make a Smooth ball, grease with Olive oil. Cover with a Lid or cling wrap and let it rest till it gets doubled.
Once doubled, punch it down and roll or spread into 10 inch diameter on a floured parchment paper.
Poke with a fork to avoid puffing up. Layer with pizza sauce first, then cover the sauce with shredded mozzarella cheese. Place the Pepperoni slices.
Bake at 230°C or 446 F in a preheated Oven for 10-11mins or till the cheese starts bubbling, gets brown on top.
Sprinkle some dried Basil/Oregano. Serve Hot. Bon Appetit!

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