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| A fantastic recipe for two 14" pizzas you are able to prepare from beginning to end in 1-1/2 hours, although an hour of that time is kicking back while the dough proofs... |
Yield:2 (14-inch) pizzas
Prep: 20 min
Proof/Rest: 1st Proof = 1 Hr -- 2nd Rest = 10 Mins.
Bake: 12-14 Mins.
INGREDIENTS
Crust (makes two 14" pizzas):
3-1/2 cups all-purpose flour
1 teaspoon granulated sugar
1 envelope instant/rapid dry yeast = 2-1/4 tsps. (no need
to pre-proof)
2 teaspoons kosher salt
1-1/2 cups water, 110 degrees
2 tablespoons olive oil
--Plus spray to oil bowl and top of ball, plus rolling
surface/board
Toppings (divide each topping ingredient in 1/2 for each pizza):
1 (14-oz. jar) prepared Classico Pizza Sauce, divided
4 cups shredded whole-milk mozzarella, divided; plus more
for sprinkling on top
1 (5-oz. pkg.) Applegate Naturals uncured pepperoni (3"
rounds), cut into quarters, divided
METHOD
Combine the flour, sugar, yeast and kosher salt in the bowl
of a stand mixer and combine. While the mixer is running, add the water and 2
tablespoons of the oil and beat until the dough forms into a ball. Add more
flour if too wet or more water if too dry, but only 1 teaspoon increments at a
time. Let machine knead dough ball around hook for 2 minutes.
Scrape dough into a large sprayed bowl. Knead a few times
and form into a ball. Flip ball over, spray top of dough, including underside
of bowl lid. Cover bowl, place in oven (with no heat) turning on just the
appliance light. Let proof for 1 hour, or until doubled in size. Remove proofed
dough from oven.
Preheat oven to 500 degrees, placing rack 1 level up from
bottom rung. Spray and sprinkle two 14" round pizza pans lightly with corn
meal; set aside.
Turn dough out onto a lightly sprayed surface (with oil),
and divide into 2 equal sections. Cover balls of dough by turning the same
empty bowl upside down over them, and let rest for 10 minutes.
Roll each ball out into two separate 14" crusts, place
each on prepared pizza pan.
Top each crust with 1/2 pizza sauce, 1/2 shredded cheese,
1/2 of the quartered pepperoni, and finishing light sprinkling of more
mozzarella cheese.
Bake, one at a time, in preheated oven for 12-14 minutes, letting
each pizza rest 5 minutes prior to serving. ~ Enjoy!
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Tip:
These are the topping ingredients I had on hand, but a multitude of other options would be tasty too, i.e., Canadian Bacon and Pineapple vs the Pepperoni, etc.
