Pepperoni pizza
If you go to Naples and ask for a Pepperoni Pizza what you’ll eat, if your waiter is a bit hard of hearing, will be a pizza with peppers, because the word Pepperoni in Italian sounds almost the same – apart from the mistake with the double P – as the word “peperoni” (peppers). In Italy there is no kind of salame called pepperoni (by the way, it’s salame not salami): if you want pepperoni pizza ask for it with sausage, alla diavola (devilled) or with spicy salame.
Ingredients
- 1 cup plus 2 tablespoons water (70° to 80°)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2-1/2 teaspoons active dry yeast
- 1 tablespoon cornmeal
- TOPPINGS:
- 1 to 3 teaspoons sugar, optional
- 1 package (8 ounces) sliced pepperoni
- 2 medium tomatoes, chopped
- 1/2 cup chopped onion
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1-1/2 teaspoons Italian seasoning
Directions
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle. Sprinkle a greased 14-in. pizza pan with cornmeal. Transfer dough to prepared pan.
- Combine spaghetti sauce and sugar if desired; spread over dough. Top with the pepperoni, tomatoes, onion, cheeses and Italian seasoning.
- Bake at 400° for 30-35 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting. Yield: 8 slices.