HAM AND PEPPERONI PIZZA

Do you love thick crust pizza with extra soft dough? If yes, you're in the right blog! I am not a fan of thin crust pizza. I'm a bread person and I love breads that are really soft. When I eat pizza I love the sides better than the middle as long as the crust is soft NOT chewy. When it comes to the crust, many store-bought pizza just don't meet my expectation so I thought of making my own. I actually didn't expect that it will be perfect the first time I made it. So good that my husband ask for another batch the next day and the following day but I said, "No", I will make another batch next week." You know because it's very high in calories. 

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The key to a great pizza is the dough. If not, no matter how good the toppings are, it will just ruin everything. 
I am proud to say that this pizza dough is perfect! So soft, full and delicious! I made everything simple for you and easy to follow so you can make your own too. I also added some tips below under Recipe Tips and Notes so make sure to read it. 

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Many of you probably thought making pizza is hard but it's actually not. I've made breads before but I think making breads is more challenging because you still have to shape each one, harder if there's filling then wait again for the 2nd rising. For this one, no need for a 2nd rise. After the first rise, shape it, add the toppings then bake! 
So, how did I make the dough? Simple... using basic ingredients! Just combine flour, sugar, salt and instant yeast then add the oil and water. Stir together then knead until smooth and elastic. Let rise for an hour or two, divide the dough equally into two part or make 1 large pizza if you like, flatten with a rolling pin, stretch the dough using your fingers then shape into rounds.
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I used organic pizza sauce by Good & Gather from Target. It has no artificial colors and flavors and it's very cheap. Less than $2 for a 14oz bottle and only used 1/3 of it. But, you can use any pizza sauce you like.

This dough recipe produces a soft, thick and fluffy crust. It's better than store-bought. I promise! Give this recipe a try and let me know what you think by leaving a comment below. Enjoy!

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HAM AND PEPPERONI PIZZA RECIPE

Ingredients:

• 240 grams or 2 cups bread flour
• 17 grams / 4 tsp sugar
• 6 grams / 1 tsp salt
• 7 grams / 2 1/4 tsp instant yeast
• 30 ml or 2 tbsp olive oil or vegetable oil
• 180ml  or 3/4 cup water
• pizza sauce (I used store-bought )
• shredded mozzarella cheese

​Toppings of choice:

• pepperoni
• ham
• chopped onion
• bell pepper, cubed
• black olives​

VIDEO TUTORIAL:

Procedure: 

• In a large bowl, combine flour, sugar, salt , and instant yeast. Stir to combine.
• Add water and oil. Stir well until combined.
• Transfer to a floured surface and knead until dough is smooth and elastic, about 10 minutes if kneading by hand or 5 minutes using a stand mixer.
• Form into a ball then transfer to a bowl greased with oil. Also, brush or spread some oil on top. Cover with a food wrap or  damp cloth. 
• Let rise in a warm place for about 1-2 hours or until double in size.
• Punch down the dough to remove air pockets then transfer to a floured surface. Form into a ball then divide the dough equally into two and return the other half in the bowl, cover (to avoid drying) and set aside.
• Flatten the dough with a rolling pin.  Using your fingers, stretch the dough up to 8 or 10 inches in diameter. Transfer to  a parchment paper or pizza tray then shape into round leaving sides a few centimeter tall, (like building a very short wall).
• Poke the top of the dough with a fork then spread a thin layer of pizza sauce, then mozzarella cheese, followed by the toppings of choice. I added onion, bell pepper, black olives, pepperoni and ham. 
• Bake in a preheated oven at 400F/200C for 12-15 minutes.
  
• While baking, repeat the same process with the 2nd dough. 
• Remove from the oven then place the 2nd pizza in the oven.
  
• Slice and serve the pizza while warm.
  

 

​RECIPE TIPS AND NOTES:

• Using oil instead of butter makes the process easier to stretch out the dough, adds flavor and prevents the dough from drying up while baking.
• Using a stand mixer  for kneading produces a much smoother dough.
• All-purpose flour can be substituted but bread flour gives a much softer dough.
• You can make your own bread flour by measuring out 1 cup all-purpose flour, remove 1 1/2 tsp then add 1 1/2 tsp of vital wheat gluten  then whisk or sift to combine.
• Never overload the pizza with toppings. It will weigh down your light and fluffy crust and keep it from baking properly.
• Make sure to check the pizza not the time as oven temperature varies. I use gas oven and place the pizza in the middle rack.
• I baked mine for only 12 minutes. If you want a crispy crust continue baking until desired dough texture.
• Recipe yields two 8-10" or 1 large 14oz pizza. 

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