Pepperoni Pizza from scratch for 9

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.

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
705ml
  • 0.705l
  • 47tbsp
  • 141tsp
  • 2.98cup
  • 1.24pint
 warm water
1.5tsp
  • 0.007l
  • 7.5ml
  • 0.5tbsp
  • 0.032cup
  • 0.013pint
 salt for dough
6tsp
  • 0.03l
  • 30ml
  • 2tbsp
  • 0.127cup
  • 0.053pint
 olive oil for dough
1050g
  • 1.05kg
  • 2.31lb
  • 37oz
 plain flour
extra flour
3 small onion diced brown slightly simmer 1hour process until conceptually smooth
6clove garlic finely chopped
3tbsp
  • 0.045l
  • 45ml
  • 9tsp
  • 0.19cup
  • 0.079pint
 olive oil for sauce
3tin chopped tomatoes
3tsp
  • 0.015l
  • 15ml
  • 1tbsp
  • 0.063cup
  • 0.026pint
 origano for sauce
3tsp
  • 0.015l
  • 15ml
  • 1tbsp
  • 0.063cup
  • 0.026pint
 basil
1.5tsp
  • 0.007l
  • 7.5ml
  • 0.5tbsp
  • 0.032cup
  • 0.013pint
 ground cumin
3tsp
  • 0.015l
  • 15ml
  • 1tbsp
  • 0.063cup
  • 0.026pint
 chilli powder
3tsp
  • 0.015l
  • 15ml
  • 1tbsp
  • 0.063cup
  • 0.026pint
 salt for sauce
3tbsp
  • 0.045l
  • 45ml
  • 9tsp
  • 0.19cup
  • 0.079pint
 raspberry balsamic vinegar
600g
  • 3⁄5kg
  • 1.32lb
  • 21.2oz
 grated mozzarella for bottom
330g
  • 0.33kg
  • 0.728lb
  • 11.6oz
 chorizo 		diced
36 slices pepperoni for bottom
600g
  • 3⁄5kg
  • 1.32lb
  • 21.2oz
 grated mozzarella for top
36 slices pepperoni for top
60g
  • 0.06kg
  • 0.132lb
  • 2.12oz
 parmesan
3tsp
  • 0.015l
  • 15ml
  • 1tbsp
  • 0.063cup
  • 0.026pint
 origano for top
3tsp
  • 0.015l
  • 15ml
  • 1tbsp
  • 0.063cup
  • 0.026pint
 freshly ground black pepper