Ingredients
Cooking spray, non-stick
3 tsp active dry yeast
¾ cups water, at room temperature
1 tbsp granulated sugar
3 cups all-purpose flour, and more for dusting
1 tsp salt
6 tbsp butter, unsalted and softened
⅓ cup olive oil
2 tbsp olive oil
20 oz local tomatoes, quartered
1 ½ cups canned tomatoes, crushed
2 tsp Italian seasoning
1 tsp garlic powder
Salt and ground black pepper, to taste
25 slices pepperoni, can add extra for garnish
1 cup green bell peppers, chopped, can add extra for garnish
1 lb mozzarella cheese, grated and at room temperature
Parmesan cheese, grated, for garnish
Preparation
In a small bowl, dissolve the yeast and sugar in water.
Let it stand for a few minutes, or until it blooms or bubbles up. Set aside.
Sift the flour and salt in a mixing bowl. Then, add in the oil, butter, and yeast solution.
Mix the dough well enough to combine, incorporating as much flour as possible.
Lightly dust a flat surface with flour, then knead the dough until it forms into a small soft and elastic ball.
Wrap the ball of dough tightly in a plastic wrap. Store in the refrigerator for about 2 days.
Heat olive oil in a medium-sized pan.
Saute the quartered tomatoes. Then, add in crushed tomatoes, Italian seasoning, and garlic powder. Mix well.
Season with salt and black pepper, and adjust according to your preferred taste.
Let the sauce simmer for 15 minutes, or until it has been reduced to half.
Transfer the sauce to a bowl and lightly mash the quartered tomatoes into smaller bits. Don’t crush the tomatoes too much since the sauce should still be chunky for this pizza recipe.
Set aside and let it cool.
Take the dough out of the refrigerator and let it cool down to room temperature.
Preheat the oven to 425 degrees F.
Slice ⅓ of the pizza dough and set aside the smaller portion.
Roll the larger portion with a rolling pin into a 14-inch circle.
Fold the dough in half.
Grease the cake tin with cooking spray. Lift the dough into the cake tin and unfold it. It’s normal to have excess dough hanging off the outside of the tin.
Layer the pepperoni in a circular fashion. Add green bell peppers and top with mozzarella cheese until it has filled ¾ of the cake tin.
Roll the remaining pizza dough into a 10-inch circle. Make sure that it’s thinner than the pizza dough covering the bottom of the cake tin.
Then, use it to cover the cake tin like a blanket. Gently press the dough down onto the cheese.
Seal the pizza all the way around by pinching both top and bottom dough together.
Pinch both pizza doughs together to seal all the way around, then trim the top. Punch a few holes on the top of the pizza dough.
Spoon pizza sauce on top of the dough, just enough to cover the whole surface. Don’t use up the pizza sauce so you can use it for another pizza.
Bake the pizza for about 40 minutes or until the top turns golden brown.
After baking, allow the pizza to slightly cool in a warm area.
To remove the pizza from the cake tin, gently nudge the pizza out using a flexible spatula, then carefully remove the springform ring.
Cut the pizza into 8 slices and serve while hot! Enjoy!
