Pepperoni Pizza from scratch for 6

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.

2sachet 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
470ml
  • 0.47l
  • 31 1⁄3tbsp
  • 94tsp
  • 1.99cup
  • 0.827pint
 warm water
1tsp
  • 0.005l
  • 5ml
  • 0.333tbsp
  • 0.021cup
  • 0.009pint
 salt for dough
4tsp
  • 0.02l
  • 20ml
  • 1 1⁄3tbsp
  • 0.085cup
  • 0.035pint
 olive oil for dough
700g
  • 0.7kg
  • 1.54lb
  • 24.7oz
 plain flour
extra flour
2 small onion diced brown slightly simmer 1hour process until conceptually smooth
4clove garlic finely chopped
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
 olive oil for sauce
2tin chopped tomatoes
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 origano for sauce
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 basil
1tsp
  • 0.005l
  • 5ml
  • 0.333tbsp
  • 0.021cup
  • 0.009pint
 ground cumin
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 chilli powder
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 salt for sauce
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
 raspberry balsamic vinegar
400g
  • 2⁄5kg
  • 0.882lb
  • 14.1oz
 grated mozzarella for bottom
220g
  • 0.22kg
  • 0.485lb
  • 7.76oz
 chorizo 		diced
24 slices pepperoni for bottom
400g
  • 2⁄5kg
  • 0.882lb
  • 14.1oz
 grated mozzarella for top
24 slices pepperoni for top
40g
  • 0.04kg
  • 0.088lb
  • 1.41oz
 parmesan
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 origano for top
2tsp
  • 0.01l
  • 10ml
  • 2⁄3tbsp
  • 0.042cup
  • 0.018pint
 freshly ground black pepper