Ingredients
Dough – 300g bread flour
5g instant dried yeast
9g salt
220ml warm water
Sauce – 50ml olive oil
3 cloves crushed garlic
2tsp dried oregano
2 x tins chopped toms
Tsp onion powder
Tbs sugar
Tsp chilli flakes
Topping – 120g each of Monteray jack, Mozzarella and Cheddar, all cut into 12mm cubes)
350g good quality sliced spicy pepperoni
Method
- Dough - Combine the dry ingredients. Add the water, mix well. Knead for 10mins. Cover and leave for 2 hours
- Oil the dough, then press into a 10 x 14” rectangular deep baking tray (It won’t go all the way at this stage. Cover and leave somewhere warm for 30 mins
- After 30 mins you should be able to push it into the corners. Cover and leave 40mins
- Sauce – gently fry the garlic for 3mins and then add everything else. Bring slowly to the boil. Then simmer for about 30mins
- Assembly – put half the pepperoni all over the dough
- Then the cheese, make sure it goes all over
- Then the remaining pepperoni
- Finally spoon the sauce in three rows. (don’t cover the whole surface)
- You’ll prob have too much sauce
- Bake at 220c for 30mins (you want the cheese to be crisp and brown on the edges)
- Serve with a cold beer