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)
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
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.
Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
Pizza Dough Preparations:
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.