Pizza - Pepperoni (Thick Crust)
Ingredients (for BB-CEC20):
Traditional Pizza Dough (makes 2 pizzas):
- 1-1/4 cups water
- 1-1/2 Tbsp. olive oil
- 3-3/4 cups bread flour
- 1-1/2 Tbsp. sugar
- 1-1/2 tsp. salt
- 1-1/2 tsp. active dry yeast
Topping (for 1 pizza):
- 2/3 cup pizza sauce
- 1-1/2 cups shredded cheese
- 1/2 bell pepper, sliced
- 1/4 onion, sliced
Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.
When course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough in half. For 1-lb. breadmaker, use the entire dough. Form a smooth ball, place in bowl and cover with plastic wrap. Let dough rest for 20 minutes.
Remove the dough, place on parchment paper and roll out using a rolling pin to create a 12-inch circle. Use a fork and poke holes on the dough. Move the dough onto a pizza pan.
Spread the pizza sauce evenly on the dough, and cover with shredded cheese. Place sliced bell pepper and onion, and top with pepperoni. Bake in an oven preheated at 400°F for 20-25 minutes.
Once the cheese is bubbly and the crust is baked, remove from the oven. Slice and serve hot.