INGREDIENTS
Dough:
- 1 1/3 cup warm water
- 2 teaspoon active yeast
- 1 teaspoon white sugar
- 3 1/3 cup 00 pizza flour can be subbed with white flour
- 1 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
Pizza:
- 1/2 cup tomato sauce
- 2 tablespoon Italian seasoning
- 16 ounces mozzarella cheese
- 1/2 bell pepper color of your choice
- 4 ounces pepperoni, use sopressata if you’re feeling fancy
- 1 tablespoon olive oil
DIRECTIONS
Prepare the ingredients:
- Dissolve yeast and sugar in a bowl of water heated to 105°F; let it sit for about 3-5 minutes until it begins to foam.
- Add Flour, salt into Hamilton Beach Stack & Snap Food Processor. Turn on low speed, add olive oil, then yeast and water. Blend until a ball is formed.
- Place into a bowl lined with olive oil and cover with plastic wrap. Store in a warm place for 45-60 minutes. Clean the Hamilton Beach Stack & Snap Food Processor bowl.
- When dough is 15 minutes out from being ready, preheat oven to 450°F.
- Add the slicing blade, thickness set to 5, to your Hamilton Beach Stack & Snap Food Processor and slice your bell peppers and pepperoni (optionally slice red onion and mushrooms too!)
- Rinse and dry Hamilton Beach Stack & Snap Food Processor bowl, then add the grating blade. Grate your cheese and set aside.
Make your pizza:
- Give your dough a little punch to deflate the air from it. Lightly dust a cutting board and roll it out to the size of the sheet pan you are using.
- Lightly coat your sheet pan and place the dough on the sheet pan, using your fingers to line the dough up to the edges.
- Spread your pizza sauce onto the dough, followed by the cheese, pepperoni and bell peppers. Optionally top with more Italian seasoning.
- Cook for 15-20 minutes until cheese begins to brown. Cut and serve!
Makes: 12 servings
