Pepperoni Pizza from scratch for 3

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

1sachet 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
235ml
  • 0.235l
  • 15 2⁄3tbsp
  • 47tsp
  • 0.993cup
  • 0.414pint
 warm water
0.5tsp
  • 0.003l
  • 2.5ml
  • 0.167tbsp
  • 0.011cup
  • 0.004pint
 salt for dough
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 olive oil for dough
350g
  • 0.35kg
  • 0.772lb
  • 12.3oz
 plain flour
extra flour
1 small onion diced brown slightly simmer 1hour process until conceptually smooth
2clove garlic finely chopped
1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
 olive oil for sauce
1tin chopped tomatoes
1tsp
  • 0.005l
  • 5ml
  • 1⁄3tbsp
  • 0.021cup
  • 0.009pint
 origano for sauce
1tsp
  • 0.005l
  • 5ml
  • 1⁄3tbsp
  • 0.021cup
  • 0.009pint
 basil
0.5tsp
  • 0.003l
  • 2.5ml
  • 0.167tbsp
  • 0.011cup
  • 0.004pint
 ground cumin
1tsp
  • 0.005l
  • 5ml
  • 1⁄3tbsp
  • 0.021cup
  • 0.009pint
 chilli powder
1tsp
  • 0.005l
  • 5ml
  • 1⁄3tbsp
  • 0.021cup
  • 0.009pint
 salt for sauce
1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
 raspberry balsamic vinegar
200g
  • 1⁄5kg
  • 0.441lb
  • 7.05oz
 grated mozzarella for bottom
110g
  • 0.11kg
  • 0.243lb
  • 3.88oz
 chorizo 		diced
12 slices pepperoni for bottom
200g
  • 1⁄5kg
  • 0.441lb
  • 7.05oz
 grated mozzarella for top
12 slices pepperoni for top
20g
  • 0.02kg
  • 0.044lb
  • 0.705oz
 parmesan
1tsp
  • 0.005l
  • 5ml
  • 1⁄3tbsp
  • 0.021cup
  • 0.009pint
 origano for top
1tsp
  • 0.005l
  • 5ml
  • 1⁄3tbsp
  • 0.021cup
  • 0.009pint
 freshly ground black pepper