Ingredients
- 1 packet Active Dry Yeast
- 2 cups Anna TIPO 00 Flour
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 3/4 cup Warm Water
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and chopped
- 1 cup Cento Hot Banana Peppers, drained and chopped
- 1/4 cup All-Purpose Flour, for dusting
- 1 1/4 cup Mozzarella Cheese, shredded
- 1/4 cup Cento Pizza Sauce
- 1 tsp Cento Imported Extra Virgin Olive Oil
- Parmesan Cheese, grated
- 1/4 cup Pepperoni, chopped
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 400˚F. In a colander, mix olives and peppers, squeezing excess liquid out of vegetables. Transfer to a small bowl, add pepperoni and toss to combine. With a rolling pin on a lightly floured surface, roll dough to 10âu20ac crust. Make sure the center is not too thin. Spread 1 cup of cheese into middle of dough and place vegetable mixture over cheese. Top vegetables with sauce and remaining cheese, then fold dough in half to create a half-moon shape. Use your fingers to push firmly and seal edges, then use a fork to create a textured edge. Cut 3 shallow slits in bulging portion of crust to avoid bursting. Place on a heated stone or thin baking sheet and bake for 8-10 minutes, or until golden brown. Remove from oven, brush with oil and top with parmesan cheese and your favorite Cento spices. Serves 2.
