Ingredients
- 4 cups flour4 cup
- 2 teaspoons instant yeast2 teaspoon
- 2 teaspoons sugar2 teaspoon
- 1 1/2 cups warm water1.5 cup
- 4 tablespoons olive oil4 tablespoon
- A pinch of salt1 pinch
- 1 1/2 cups pepperoni, sliced thin1.5 cup
- 2 cups shredded mozzarella cheese2 cup
- 1 kilogram tomatoes, peeled and diced1 kilogram
- 5 tablespoons ketchup5 tablespoon
- 1 teaspoon dried oregano1 teaspoon
- A pinch of salt1 pinch
- A pinch of black pepper1 pinch
Steps
- 1
Prepare the dough first as it needs time to rise. In a bowl, combine the flour, salt, sugar, yeast, oil, and water. Knead by hand until the dough is cohesive.
10 minRequired Tools:
Mixing Bowl - 2
Cover the dough with a kitchen towel and place it in a warm spot until it doubles in size.
30 min - 3
Preheat the oven. Meanwhile, prepare the sauce.
5 minRequired Tools:
Oven - 4
In a pot over heat, add the tomatoes and let them boil until some of the water evaporates, then add salt, pepper, oregano, and ketchup, stir well, and remove the pot from the heat.
10 minRequired Tools:
Pot - 5
Grease a baking sheet with oil and set aside.
5 minRequired Tools:
Baking Sheet - 6
To roll out the dough, sprinkle flour on the work surface and roll out the dough with a rolling pin to the desired thickness and shape. Transfer the dough to the baking sheet. Prick the dough with a fork to prevent it from puffing up too much.
10 minRequired Tools:🍳Rolling Pin - 7
Pour the sauce over the dough and spread it, then evenly distribute the pepperoni slices on top.
5 min - 8
Sprinkle cheese on top of the baking sheet and place it in the preheated oven for 20 minutes or more until cooked and the cheese is melted.
20 min - 9
Cut and serve hot.
5 min
Nutrition Facts
* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.