Pepperoni Tomato Pizza

Try this pie, and you'll never want delivery again.


Prep Time: 20 Minutes
Total Time: 1 Hour

Crust:
•3¼ Cup all-purpose flour
•1 Tsp. granulated sugar
•1 Tsp. kosher salt
•1 Tsp. garlic powder
•¼ Cup olive oil
•3 Tsp. dry active yeast (about 1½, .25oz packets)
•1½ Cup warm water

Toppings:
•1½ Cups of your favorite marinara or pizza sauce (I use Dave's Gourmet with an added can of tomato paste)
•2 Tbsp. melted butter or margarine
•1 Tsp. garlic powder
•8 Oz fresh cherry sized mozzarella, thinly sliced
•20-30 pepperoni slices
•1 Large thinly sliced tomato
•2 Tbsp. dried italian seasoning or fresh chopped basil
•2 Tbsp. fresh grated parmesan cheese

For the crust: In a 1 cup measuring cup, combine the warm water and the yeast, and let sit. In your stand mixer, with the dough hook attachment, combine the flour, sugar, salt, and garlic powder. Mix until thoroughly incorporated. Add the water mixture and olive to the dry ingredients, and knead with your dough hook until the dough forms a ball. At this point I like to knead the dough by hand just a couple of times, then put it in an oiled bowl, and leave to rise for a ½ hour. If you don't want a thick or deep dish crust, feel free to use the dough as is (no resting). When you're ready to use your dough, you can test your pizza throwing skills, or just press thinly into your pizza pan or parchment lined baking sheet.

For the toppings: Combine the butter and garlic powder, and brush over entire unbaked crust. Follow with the sauce, the cheese, the pepperonis, the tomatoes, the italian seasoning, and lastly the parmesan. Bake in a 400° oven for 20-22 minutes.