Pepperoni Pizza from scratch for 2

Rescaled from 3 servings.

Uses a stand mixer, aka Kitchen Aid, for making the dough. Replace mixer at speed 2 for hands at speed 3 as required.

2⁄3sachet yeast dissolve mix speed 2 for 1min add flour until clings to hook & bowl sides clean kneed on speed 2 for 2mins place in greased bowel & cover with towel for 1hour punch down & stretch out on greased 14inch pizza pan top top top top top top bake 230degC for 15-20mins
156 2⁄3ml
  • 0.157l
  • 10.4tbsp
  • 31 1⁄3tsp
  • 0.662cup
  • 0.276pint
 warm water
0.333tsp
  • 0.002l
  • 1.67ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 salt for dough
1 1⁄3tsp
  • 0.007l
  • 6 2⁄3ml
  • 0.444tbsp
  • 0.028cup
  • 0.012pint
 olive oil for dough
233 1⁄3g
  • 0.233kg
  • 0.514lb
  • 8.23oz
 plain flour
extra flour
2⁄3 small onion diced brown slightly simmer 1hour process until conceptually smooth
1 1⁄3clove garlic finely chopped
2⁄3tbsp
  • 0.01l
  • 10ml
  • 2tsp
  • 0.042cup
  • 0.018pint
 olive oil for sauce
2⁄3tin chopped tomatoes
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 origano for sauce
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 basil
0.333tsp
  • 0.002l
  • 1.67ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 ground cumin
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 chilli powder
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 salt for sauce
2⁄3tbsp
  • 0.01l
  • 10ml
  • 2tsp
  • 0.042cup
  • 0.018pint
 raspberry balsamic vinegar
133 1⁄3g
  • 0.133kg
  • 0.294lb
  • 4.7oz
 grated mozzarella for bottom
73 1⁄3g
  • 0.073kg
  • 0.162lb
  • 2.59oz
 chorizo 		diced
8 slices pepperoni for bottom
133 1⁄3g
  • 0.133kg
  • 0.294lb
  • 4.7oz
 grated mozzarella for top
8 slices pepperoni for top
13 1⁄3g
  • 0.013kg
  • 0.029lb
  • 0.47oz
 parmesan
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 origano for top
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 freshly ground black pepper