Thin Crust Pepperoni And Mushroom Pizza From Scratch Recipes

CHEESY PEPPERONI MUSHROOM PIZZA

Steps:

• Preheat oven to 425˚F. Roll pizza dough into a 12″ circle. Place in refrigerator to chill.
• Cook mushrooms: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms, garlic, Italian seasoning, salt, and pepper. Cook until softened about 5-7 minutes. Remove from skillet using a slotted spoon and set aside.
• Remove pizza dough from the fridge. Gently brush with a drizzle of olive oil then spread marinara sauce, leaving the edges of the pizza sauce free.
• Sprinkle with cheeses. Top with cooked mushrooms, pepperoni, tomatoes, .
• Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden.
• Remove from oven and top with fresh herbs. Serve immediately.

THIN CRUST PEPPERONI AND MUSHROOM PIZZA FROM SCRATCH

Steps:

• Preheat the oven at 180 C, 10 mins before baking.
• Mix lukewarm water and sugar (1/2 tsp) in a deep bowl. Feel the water with finger to check if it's lukewarm. add yeast to this and shake it gently. Cover and leave it in a warm place till the yeast granules disappear and becomes frothy. If it doesn't swell discard it and start with another batch.
• Mix together milk, oil, salt and sugar (1 tsp) in a bowl. When yeast becomes frothy, heat the milk mixture to make it lukewarm (MW it for 20-25 seconds). Add the frothy yeast mix to the lukewarm mixture. Add this combined wet ingredients to plain flour and knead well to make a smooth dough. The dough is ready when it is smooth and non sticky.
• Grease a deep bowl with oil (I used olive oil) and put the dough in it. Cover it with cling film. Keep it in a warm place for one hour or until double in size. Punch the risen dough to original size, brush it with oil and keep again for rising for 15 mins or till it swells again.
• Make 3 equal size balls from the dough. Roll it out on dusted surface using fingers or a rolling pin. Prick the base with a fork. Transfer it to the baking dish.
• Mix together sliced mushroom, onion and capsicum. Drizzle olive oil generously. Season it with salt, pepper and a pinch of dried oregano.
• Brush the rolled out and pricked dough with Olive oil. Spread a spoon full of Pizza sauce. Sprinkle some grated cheese on top. Place your mushroom and pepperoni toppings. Sprinkle again some grated cheese on the toppings. Sprinkle a pinch of dried oregano.
• Bake in the preheated oven for 15-20 mins. Refer notes section for the baking details.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

PIZZA FROM SCRATCH

Steps:

• Preheat oven to 375°. In a large bowl, dissolve yeast in warm water. Add the oil, salt, sugar and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes. , Meanwhile, combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to greased 12-in. pizza pans; build up edges slightly. Prick dough thoroughly with a fork. , Bake until lightly browned, 12-15 minutes. Spread sauce over hot crusts to within 2-in. of edges; top with sausage, mushrooms, green pepper and cheese. Bake 20 minutes longer or until cheese is melted.

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.