Friday, May 15: Pepperoni and Jalapeno Pizza

Friday night wine and pizzaaa! Enjoyed a bottle of fizzy, juicy rose with Matty, then made a big sheet pan pizza — the best combo ever. I love the ritual of making a homemade pizza… kneading the dough, letting it rise, stretching it out, then covering it with delicious toppings (tonight was a simple no-cook tomato sauce, mozzarella, pepperoni, and pickled jalapenos), and baking until golden and bubbling. Favorite way to start the weekend! (See original pizza dough recipe here, or my version below. Note: For the flour, I did a total of 2 cups of AP flour and 1 cup white whole wheat flour.)

In a large bowl, stir together 1 cup + 2 TB warm water (100-110 degrees), 3 tsp active dry yeast, 1 TB honey, and 1 TB olive oil. Let sit until foamy (about 10 minutes), then add in 2 1/2 cups flour and 1 tsp salt, stirring with a spoon until the dough comes together but is still sticky. Turn out dough onto a floured surface, then work in an additional 1/2 cup flour (a bit at a time), kneading it for a few minutes until the flour is incorporated and the dough becomes a smooth ball. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

When you’re ready to bake the pizza, preheat oven to 450 degrees. Punch down the dough and dump it onto a half sheet pan (approx 18” x 13”) that you’ve brushed with olive oil. Using your hands, push and stretch the dough to fill the pan. Brush dough with olive oil, then cover and let rest for about 10 minutes. Spread on your favorite pizza sauce (see recipe below, or use jarred), then sprinkle on some grated parm, focusing on the outer crust. Finally, top with shredded mozzarella and your desired toppings (we used pepperoni and pickled jalapenos). Place in oven and bake for 20-25 minutes, or until crust is golden and cheese is melted and starting to brown and bubble!

For the no-cook sauce: In a bowl, combine 1 14.5 oz can crushed tomatoes, 1 TB olive oil, big pinch of salt, about 1/2 tsp sugar, 2 tsp Italian seasoning, and a few shakes of garlic powder. Stir well, taste, and adjust for salt/sugar/seasoning.