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Preheat oven to 450 degrees. Brush the olive oil over the entire top of the pizza dough. Spread an even layer of pizza sauce over the pizza, leaving about 3/4"-1" of dough around edges for the crust. Top with the grated parmesan cheese, then the mozzarella.
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Divide the dough into the desired number of pizza crusts and shape them into rounds or rectangles using your hands or a rolling pin. Remember to dust the surface with flour to prevent sticking. For a thin and crispy crust, roll the dough thinner, while for a thicker and chewier crust, leave it slightly thicker.
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Old world pepperoni is different from classic pepperoni in the way it's prepared and the ingredients used to make it. Old world pepperoni is a high quality American sausage made with traditional seasonings, fermented and stuffed into a natural casing. By contrast, classic pepperoni is a mass-produced, industrialized meat product with.
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Make the sauce, in a saucepan over medium heat - heat the olive oil and sauté the garlic for 30 seconds then add the tomato sauce, oregano, sugar, salt and pepper. Stir and allow to cook for 5 minutes. Remove from heat and allow to cool slightly or completely.
Classic Pepperoni
Preheat the oven to 550 degrees. Divide the pizza dough into 6 balls. Dough should be a bit sticky. Press each ball out into a circle. Place 5 pepperoni slices on half of the circle. Then put about ⅓ to ½ cup shredded mozzarella cheese over the pepperoni. Place another 5 pepperoni slices on top of the cheese.
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Transfer the dough to a lightly dusted pizza peel. Alternatively, fit it into a large cast-iron. Add sauce in a light layer all over the pizza, leaving about 1/4-inch crust around the edges. Chop half of the pepperoni and sprinkle it over the sauce. Top the pizza with grated cheese and the rest of the pepperoni.
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Brush the rested dough with olive oil. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500°F for 8 minutes. Remove from oven. Spread pizza sauce in an even layer over crust, leaving a ¼-inch border.
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Procedure For the Sauce: Combine all ingredients in a medium sauce pan. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat and cool.
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Bake pepperoni pizza on pizza stone for 10-15 minutes at 475°F, until cheese is melted and bubbling on the top, and the bottom and crust has turned golden brown. Remove baked pepperoni pizza from the oven and top with fresh parmesan cheese and fresh basil leaves as desired. Slice and served when cool enough to eat.
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Make crust: Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky dough forms. Transfer dough to a floured surface; knead until dough is smooth and elastic, about 4 minutes.
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Cook over medium heat for about 5 minutes, stirring occasionally with a wooden spoon. Step 4) - Now add the extra virgin olive oil and the finely chopped vegetables. Step 5) - Stir and cook over medium heat for 5 minutes then add the ground beef. Step 6) - Stir and cook for 5 minutes over medium / high heat.
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Mix water, yeast, and sugar in a small bowl and cover with plastic wrap. Let it sit for 5 minutes until it starts to foam. In the bowl of a stand mixer, use the hook attachment to mix the yeast mixture, oil, and salt, then the flour in portions and knead until the dough is soft and just a bit sticky. Let dough rise.
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Heat pizza stone in oven to 500°F. Roll or stretch dough to 12-inch round; transfer to pizza peel. Spread with sauce, sprinkle with cheese, and pepperoni. Bake 7 to 10 minutes or until crust is lightly browned and cheese is bubbly.
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Fill the calzones: Leave a 1/2-inch boarder around the edge the dough so you can seal it later. Add about a tablespoon of marinara sauce on one half of the dough circle. Top the sauce with about two tablespoons of ricotta and spread it out over half of the dough, remembering to leave the boarder.
Classic Pepperoni Pizza
Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes.
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Grill Method: Preheat grill to medium-high. Roll out dough and place on a piece of parchment paper. Spread with oil, then gently flip the pizza onto the grill, oil side down, and peel the parchment paper off. Cover grill lid and cook for 2-3 or until grill marks form on bottom.
