stand mixer here i'm going to add two tablespoons of sugar and there quarters of a cup of warm water about hundred and ten degrees or so and i'm just going to stir that up to dissolve the sugar a little bit and then i'm going to take one teaspoon of detective dry yeast and i'm going to sprinkle that on the top and i'm not going to bother to stir that in i'm just gonna let it bloom right on top of the water that and after about 10 minutes it'll be nice and foamy i'm going to add in 1 teaspoon of salt 1 tablespoon of extra virgin olive oil and two also cups of all-purpose flour l've attached the dough hook to my mixer and i'm just going to turn this on and mix it until it starts to pull away from the sides of the bowl and from a dough just like that and i let it go and i'm gonna let the machine need it for about a minute or so you don't want to overwork the dough too much and then i flowered my hands and just taking the dough out of the bowl and going to shape this into an ice ball i'm going to take some nonstick spray and spray the bowl down i'm gonna put my dough back into the bowl and i'm just going to toss this to make sure that the dough is completely covered with that nonstick just for a little bit more on top is to make sure it's covered and cover with a damp towel and put this into a warm spot to rice for about an hour for my sauce i've got six ounces of tomato paste i'm going to add three quarters of a cup of water to that i'm gonna add in one teap 1 teaspoon of basil 1 teaspoon of onion
powder half a teaspoon of salt half a teaspoon of oregano and half a teaspoon of garlic powder and using a whisk i'm just going to whisk this together and i'm eating this over medium heat and you want to continue to stir this as you're cleaning it now once it gets nice and bubbly i'm gonna turn the heat off and i;m going to stir in 1 teaspoon of freshly grated parmesan cheese you just want to mix that it until it's melted and then you want to set this off to the side and let it cool completely before you use it i'm gonna preheat oven to 500 degrees fahrenheit and got a 16-inch pizza pan here and i'm just going to dust the top of it lightly with some cornmeal maybe a tablespoon or so and i'm going to turn out my dough onto that i did not bother to punch it down or anything and using my fingers and just going to pat this out starting in the centre working my way out and pressing the dough out the edge of the pan and you want to leave kind of a live around the edge for the crossed and i'm going to take half of my sauce mixture mr, spoon that out into the centre and then using the back of a spoon i'm just going to spread this out in to within about three quarters of an inch or so of the edge of the crust and once you get your sauce spread out make sure that it's nice and even you don;t have any bald spots on your crust and then you want to take your mozzarella cheese and just sprinkle this on to the top and you want to make sure that you get this the cheese all the way to the edge of the sauce you don't want to cover the crust you want to cover the sauce with your cheese and then i'm going to take my pepperoni and starting on the outside i'm going to place a a row of pepperoni and i'm keeping the pepperoni relatively close to each other because they do shrink up when they bake and i'm gonna go around and continued filling in the centre kind of overlapping slices so it looks like the that into the over and bake it for seven minutes until it's nice and golden drown and looks like that and
i'm just going to take my pizza cutter and slide it underneath and around the edge make sure that the piece is not stuck to the p.m. and it shouldn't be with the cornmeal and i'm just going to cut this into eight slices and you can use this crust in this sauce for any toppings that you'd like on your pizza if you want sausage canadian bacon if you want a vegetarian whatever you like and whatever is your preference this is perfect for that and then go ahead and serve yourself up a slice and there you have it homemade pepperoni pizza from scratch that rivals any takeout joint hope
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