MY GREATEST ENEMY IS A FAN?!?

Ingredients

• 2.5 cups Bread Flour (high‑protein flour for a chewy crust)
• 1 cup Warm Water (heated to about 110°F (43°C))
• 2 tsp Active Dry Yeast (proofed in warm water)
• 1 tsp Granulated Sugar (feeds the yeast)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Olive Oil (extra‑virgin, adds flavor to dough)
• 3 cups Mozzarella Cheese (shredded; 2 cups for sauce/topping, 1 cup for extra cheese)
• 100 g Pepperoni (sliced)
• ½ cup Red Bell Pepper (diced)
• 1 cup Tomato Sauce (plain pizza sauce)
• 3 cloves Garlic (minced)
• ¼ cup Parmesan Cheese (freshly grated)
• 2 tbsp Butter (melted)
• 1 tbsp Fresh Parsley (chopped, optional)
• 1 piece Plastic Wrap (to cover dough during rise)

Instructions

1. Proof the Yeast

   In a small bowl combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together bread flour and salt.

   Time: PT2M

3. Combine Wet Ingredients

   Make a well in the flour mixture, add the proofed yeast, olive oil, and mix until a shaggy dough forms.

   Time: PT3M

4. Knead the Dough

   Knead by hand on a lightly floured surface or with a stand mixer on low speed for 10 minutes until smooth and elastic.

   Time: PT10M

5. First Rise (Fermentation)

   Shape the dough into a ball, coat lightly with olive oil, place in the bowl, cover with plastic wrap, and let rise in a warm spot for 45 minutes or until doubled in size.

   Time: PT45M

6. Prepare Pizza Sauce

   In a small saucepan combine tomato sauce, 1 minced garlic clove, a pinch of salt, and ½ tsp dried oregano. Simmer for 8 minutes, then remove from heat.

   Time: PT10M

   Temperature: medium heat

7. Make Garlic Parmesan Swirl

   Melt butter, stir in the remaining 2 minced garlic cloves, grated Parmesan, and chopped parsley. Set aside.

   Time: PT5M

   Temperature: low heat

8. Preheat Oven and Stone

   Place pizza stone on the middle rack and preheat oven to 475°F (245°C) for at least 15 minutes.

   Time: PT15M

   Temperature: 475°F

9. Shape the Dough

   Punch down the risen dough, transfer to a floured surface, and roll out into a 12‑inch circle about ¼‑inch thick.

   Time: PT10M

10. Stuff the Crust with Cheese

    Fold the outer 1‑inch rim over, brush the edge with a little melted butter, and press a strip of shredded mozzarella into the folded edge, sealing it inside the crust.

    Time: PT5M

11. Add Sauce and Toppings

    Spread the prepared tomato sauce evenly over the base, sprinkle 2 cups shredded mozzarella, distribute diced red bell pepper, arrange pepperoni slices, and add the extra cup of mozzarella on top.

    Time: PT5M

12. Apply Garlic Parmesan Swirl

    Using a pastry brush, drizzle the garlic‑parmesan butter around the stuffed crust edge, allowing it to seep into the folds.

    Time: PT2M

13. Bake the Pizza

    Slide the pizza onto the preheated stone and bake for 12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

    Time: PT12M

    Temperature: 475°F

14. Rest and Slice

    Remove pizza from oven, let rest for 5 minutes, then slice with a pizza cutter and serve hot.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

2g