Let’s make this pizza from scratch! First thing we need to do is make the sauce. We want it to sit for at least 30 minutes so that is tastes fabulous! Here is what you need:
1 – 6oz. can tomato paste
1 1/2 cups water
1/2 cup olive oil
2 garlic cloves, minced
1 TBS fresh basil, chopped
1/2 TBS crushed oregano
1/2 TBS crushed Rosemary
Whisk all if the ingredients in a bowl. Refrigerate the sauce for 1 hour so all the flavors meld together. Spread on your favorite pizza. Keep left over sauce in the fridge for up to 2 weeks. Delicious!
Now, let’s make the dough. You will need:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Don’t worry if the oil forms little balls in the flour. It will make no difference in your end result!
Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes.
Turn dough out onto a well-floured surface. Form dough into a round and roll out into a pizza crust shape. Place on a pizza pan forming a thick edge.
Now let’s assemble our pie!
1 1/2 cup sliced pepperoni
2 cups shredded Mozzarella cheese
2 TBS shredded Parmesan cheese
Preheat your oven to 425 degrees. Slather the pizza dough with sauce, leaving a 1/4 inch border. We like a lot of sauce on ours. Add sliced pepperoni to the sauce and cover with a generous amount of shredded Mozzarella cheese. Sprinkle with the shredded Parmesan.
Place the pizza in the oven and bake for about 12 to 15 minutes, until crust is golden brown and cheese has melted completely.
Remove from oven and slice. Serve and enjoy!