Ingredients
For the dough
150 gms of 00 milled flour (store bought)
150 gms of all-purpose flour
2 tbsp salt
2 gms active yeast
4 gms olive oil
3 cups water
For the toppings
80 gms passata sauce (store bought)
70 gms mozzarella cubes
40 gms beef pepperoni
1 pinch black pepper (crushed)
1 pinch dried oregano
Method
In a mixing bowl, combine flour and salt. Keep aside.
Add the yeast, water, and olive oil to another bowl, mix it well and then pour it into the flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Cover with damened cloth, let it rest and rise for 3 to 4 hours at room temperature.
To prepare the dough, sprinkle some flour on a flat surface to prevent sticking.
Put the fermented dough on the flour. Stretch it by flattening it with your palm until you reach your desired size.
Remove the excess flour by flapping the dough in between your hands.
Flip the dough up in the air to remove any remaining excess flour, which also helps the dough stretch further.
Place the dough in the pizza pan.
(Brush or spray a thin layer of the non-stick agent like butter or oil in the pan to avoid the dough sticking, especially after baking.)
Pinch the sides around the pan to make the edge of the pizza.
Spread the tomato sauce on top of the pizza dough.
Distribute the pepperoni on top of the passata sauce and add the mozzarella cheese.
Lastly, season the pizza with black pepper and oregano.
Bake the pizza in the oven for 4 minutes at 371°C.
Once baked, slice and transfer to the plate and enjoy your American pizza.
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