Mushroom, Green Pepper & Pepperoni Pizza

1 pizza

This is from the book that came with my Cuisinart food processor from the 1980s. I put this recipe in as I think it may give better dough for a traditional pizza in our Carbondale residence

Ingredients

Dough

⅞ Cup Warm Water (208 g) 105°F to 115°F
1 tsp Kosher Salt
1 tsp White Sugar
1 Tbsp Olive Oil
2 ¼ tsp active dry yeast (1 package)
2 ¼ cups - 320g bread flour

Sauce / Topping

12 oz (340g) Mozzarella cheese, chilled
1 oz (30g) Parmesan cheese, at room temperature, optional
1 small green pepper (3 oz 85g) corrned and whole
1 small onion (2 oz, 55j) trimmed and cut flat at ends
3 large mushrooms (3 oz, 85gm)
4-inch (10 cm) piece of pepperoni peeled and halved
2 large tomatos (12 oz, 340g total) peeled, seeded and quartered
Pinch of sugar
2 Tbsp of tomato paste
1 tsp dired oregano
½ tsp salt
Freshly ground black pepper

Directions

This recipe assumes a Cuisinart but can be done with the bread machine on a dough cycle

Dough

Stir the yeast anc sugar into the water in asmall bolw and let the nmixture stand for 10 minutes, or until it is foamy. If using a bread machine put all ingredients in (flour last) and use dough cycle and ignore the next 2 paragraphs

Cuisinart: Insert the metal blade and put the flour and salt in the work bowl. Turn on the machine. With the machine running, pour the yest mixture through the feed tuibe. Process until a ball of dough forms. Add the oil and procss the dough for 40 seconds, or until it is smooth.

Cuisinart: Transfer the dough to an oiled bow and rotate it to coat the entire surfice with oil. Let the dough rise for 1 hour or untill double in bulk.

Rest of instructions

Shred mozzarella if not already done. Same with Parmesan

Slice green pepper, mushroom and pepperoni

Corsely chop tomatoes, then combine with sugar and tobato paste in a bowl

Adjust rack to lower third of oven and preheat to 425°F (220°C)

Roll the dough on a floured board into a large circle ¼ inch (6 mm) thick (need to convert this to a diameter). Transfer to a baking sheet and pinch up the edges to form a rim. Spread half the tomato mixture on the dough. Put the Mozzarella over it. Spoon on the remaing tomato mixture. Arrange the peppers and onions and sprinkle it with the seasonings, reserving the pepperoni and Parmesan.

Bake the pizza for 15 minutes, then add the reserved pepperoni and Parmeson. Bake the pissa for about 10 minutes longer, or until the bottom of the curst is browned and the cheese is lightly browned.

For a puffier crust, let the pizza rest for 10 minutes before baking.

Don Samuels
12/29/2024

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