Name: Benny Ventano's Pizzas Slice Of Pepperoni Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 cups warm water (105–115°F / 40–46°C); 2.25 tsp instant dry yeast; 1 tsp sugar; 1 tsp salt; 1 tbs olive oil; 1 cups crushed canned tomatoes; 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp garlic powder; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil; 2 cups shredded low-moisture mozzarella; 20 to taste pepperoni slices; 2 tbs grated Parmesan (optional); 0.5 tsp red pepper flakes (optional); 1 tbs olive oil (for brushing crust); 1 tbs cornmeal or flour (for dusting)

Method

Dough

Activate yeast and mix

In a large mixing bowl, combine warm water (105–115°F), sugar, and instant yeast. Stir gently and let sit 5 minutes until foamy. If no foam appears, yeast may be inactive; start again with fresh yeast. Add olive oil, then add 2 1/2 cups of the flour and the salt. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, adding remaining flour a little at a time as needed, until dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, use a stand mixer with dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free area until doubled in size, about 60–90 minutes.

Sauce

Combine sauce ingredients

While the dough rises, make the sauce. In a small bowl mix crushed tomatoes, tomato paste, olive oil, dried oregano, dried basil, garlic powder, sugar, salt, and black pepper. Taste and adjust seasoning. The sauce should be slightly thick — if too watery, cook in a small saucepan over medium heat 5–7 minutes until slightly reduced, then cool to room temperature.

Topping & Assembly

Preheat oven and prepare pan

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, lightly oil it or dust with cornmeal. If you want a single slice-sized pizza, you can shape a single 10–12" pizza for 4 servings; this recipe yields enough for one 12" pizza (about 4 slices).

Shape crust

Punch down the risen dough and turn out onto a lightly floured surface. For a 12" pizza, press and gently stretch the dough into a 12-inch circle about 1/4" thick, leaving a slightly thicker rim for the crust. Transfer to a pizza peel dusted with cornmeal or to a prepared baking sheet.

Assemble pizza

Brush the outer 1/2" of the rim lightly with 1 tablespoon olive oil. Spread about 1/2 to 2/3 cup of the sauce evenly over the dough, leaving the rim bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange about 20 pepperoni slices in an even layer to cover the cheese (overlap slightly if desired). Sprinkle grated Parmesan and red pepper flakes if using.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, watching after 7 minutes. Pizza is done when crust is golden and cheese is bubbling with spots of amber and pepperoni edges are crisping.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Slice into 4 large slices (or desired number). Serve hot. Leftovers can be reheated in a skillet or oven for best texture.