Pepperoni Pizza from scratch for 1

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.

1⁄3sachet 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
78 1⁄3ml
  • 0.078l
  • 5.22tbsp
  • 15 2⁄3tsp
  • 0.331cup
  • 0.138pint
 warm water
0.167tsp
  • 0.001l
  • 0.833ml
  • 0.056tbsp
  • 0.004cup
  • 0.001pint
 salt for dough
2⁄3tsp
  • 0.003l
  • 3 1⁄3ml
  • 0.222tbsp
  • 0.014cup
  • 0.006pint
 olive oil for dough
116 2⁄3g
  • 0.117kg
  • 0.257lb
  • 4.12oz
 plain flour
extra flour
1⁄3 small onion diced brown slightly simmer 1hour process until conceptually smooth
2⁄3clove garlic finely chopped
1⁄3tbsp
  • 0.005l
  • 5ml
  • 1tsp
  • 0.021cup
  • 0.009pint
 olive oil for sauce
1⁄3tin chopped tomatoes
1⁄3tsp
  • 0.002l
  • 1 2⁄3ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 origano for sauce
1⁄3tsp
  • 0.002l
  • 1 2⁄3ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 basil
0.167tsp
  • 0.001l
  • 0.833ml
  • 0.056tbsp
  • 0.004cup
  • 0.001pint
 ground cumin
1⁄3tsp
  • 0.002l
  • 1 2⁄3ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 chilli powder
1⁄3tsp
  • 0.002l
  • 1 2⁄3ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 salt for sauce
1⁄3tbsp
  • 0.005l
  • 5ml
  • 1tsp
  • 0.021cup
  • 0.009pint
 raspberry balsamic vinegar
66 2⁄3g
  • 0.067kg
  • 0.147lb
  • 2.35oz
 grated mozzarella for bottom
36 2⁄3g
  • 0.037kg
  • 0.081lb
  • 1.29oz
 chorizo 		diced
4 slices pepperoni for bottom
66 2⁄3g
  • 0.067kg
  • 0.147lb
  • 2.35oz
 grated mozzarella for top
4 slices pepperoni for top
6 2⁄3g
  • 0.007kg
  • 0.015lb
  • 0.235oz
 parmesan
1⁄3tsp
  • 0.002l
  • 1 2⁄3ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 origano for top
1⁄3tsp
  • 0.002l
  • 1 2⁄3ml
  • 0.111tbsp
  • 0.007cup
  • 0.003pint
 freshly ground black pepper