| Level: | Easy |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 3 1/2 cups bread flour, spooned into measuring cups and then leveled off
- 1 1/2 teaspoons kosher salt
- 1 1/4 teaspoons instant yeast
- 1 1/2 cups lukewarm water
- 1 teaspoon honey
- 1/2 cup extra-virgin olive oil
- Sauce, recipe follows
- 5 ounces sliced pepperoni
- 15 deli-style slices Monterey Jack cheese (about 8 ounces)
- Dried oregano, for garnish
- Red pepper flakes, for garnish
- Freshly grated Parmesan, for garnish
- One 14-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1 clove garlic, finely grated
Instructions
- Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
- Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
- After 2 hours, preheat the oven to 500 degrees F.
- Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
- Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
- Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
- Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 774 |
| Total Fat | 46 g |
| Saturated Fat | 14 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 58 mg |
| Sodium | 771 mg |
Reviews
My family LOVES this recipe! We call it Eddie Van Halen pizza as Valerie said it was his favorite. Even made it to our New Year’s Eve table. Our delis do not carry sliced Monterey Jack cheese so we buy a block and shrewd it ourselves. So good!
pizza was awesome . we used mozzarella cheese and followed everything else
Made the pizza and loved it. I have 21 year old twin boys so we made 3 and baked at the same time using convection 475°. However the top cooked faster than the bottom a bit. I told my sons the next time we need to do one at a time. Or perhaps play with the convection oven temperature. All suggestions welcome.
Yummy and easy to make.
YES, YES, YES!!!! 100 THUMBS UP! Got a new mixer for Christmas and have been trying to make different pizza dough recipes. Haven’t found one so I made this one. I really think adding the honey is the “tasting good” trick! Made a few “oops” because of multi-tasking but was able to take care of it. Like adding 1 1/2 cups of oil in my measuring cup after I was stirring it up with the honey and water, and thinking that….that’s a lot of oil to put in with the flour????? Went back and re-read the instructions, and dumped it down the drain! Thank goodness I checked—— MULTITASKING???????? NO NO, LOL Then had unexpected company and everyone LOVED the pizza! Also, did my own toppings with what I had in
Never made a pizza with lots of toppings before, only bought dough and put oil, garlic, salt and pepper on for toppings. We call it a garlic pizza. For your recipe, I used items I had in the fridge for the toppings. It was fabulous!
I also had unexpected company that went crazy for it. Again, thanks so much for our new homemade pizza recipe! I have been looking for a great-tasting dough to make in my new mixer. I really think it was the honey that made it so tasty, who new! Thanks again I just printed it for safe keeping.
Absolutely delicious!! Made it exactly as written and it was so yummy! Definitely making again!
Easy Peasy! And delicious. Thank you Valerie!
This is easy! The crust is perfect! Just be sure to use a ton of olive oil. I used a round pizza (deep dish) pan and it was like a Chicago pizza- I also used sliced mozzarella and provolone (boars head) and this so much better than shredded. I also had the deli counter slice pepperoni for me.
This is the best pizza crust recipe I’ve used. No need to toss the dough and it comes out square which is what God intended.
Just made it. AMAZING! Thanks Valerie!