When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza - PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)
1 - 8 oz. Buffalo Pepperoni, sliced
1 - recipe pizza dough (below)
1 - cup + organic pizza sauce
12 - ounces fresh mozzarella, drained and sliced/shredded
4 - ounces Parmesan, freshly grated (about 1½ cups - not packed)
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.
4½ - cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
1¾ - teaspoon salt
1 - teaspoon quick yeast
2 - tablespoons olive oil
1¾ - cup water, very cold
In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.