7/27/2019 Thin Crust Pepperoni and Mushroom Pizza From Scratch

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Thin Crust Pepperoni and Mushroom Pizza From Scratch

 Author: Maria Jose MartinServes: 5-6

IngredientsFor the crust

  Plain Flour (Maida) – 2⅓ cups    Active dry yeast – 2 tsp, heaped  Sugar  – ½ tsp  Lukewarm water  – ¼ cup  Milk – ¾ cup  Oil – 1.5 tbsp (I used Sunflower oil)  Salt – 1 tsp  Sugar  – 1 tsp

For the topping  Pizza Sauce – ½ – ¾ cup  Sliced pepperoni – 150 gms  Sliced mushroom – 1- 1.5 cups  Onion – 1 big, sliced  Capsicum – 1 medium, sliced  Whole black olives – 10-12, sliced  Grated cheese – 1.5 – 2 cups (I used a mix of mozzarella and cheddar)

Instructions

1. Preheat the oven at 180 C, 10 mins before baking.2. 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 andleave 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. 

3. Mix together milk, oil, salt and sugar (1 tsp) in a bowl. When yeast becomesfrothy, 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 wetingredients to plain flour and knead well to make a smooth dough. The doughis ready when it is smooth and non sticky.

4. 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 risingfor 15 mins or till it swells again.

5. Make 3 equal size balls from the dough. Roll it out on dusted surface usingfingers or a rolling pin. Prick the base with a fork. Transfer it to the baking dish.

6. Mix together sliced mushroom, onion and capsicum. Drizzle olive oilgenerously. Season it with salt, pepper and a pinch of dried oregano.

7/27/2019 Thin Crust Pepperoni and Mushroom Pizza From Scratch

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7. 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 andpepperoni toppings. Sprinkle again some grated cheese on the toppings.Sprinkle a pinch of dried oregano.

8. Bake in the preheated oven for 15-20 mins. Refer notes section for the baking

details.

Notes

For veggie options, you can skip pepperoni and follow the rest of the recipe. Youcan make large, medium or small size pizza to suit your requirements. I made 6small-medium size pizzas with the above qty. I baked it at 180 C, for 10-12 mins. If you prefer a soft crust, keep a close watch on the pizza after 10 mins. I rolled out thepizza using a rolling pin and cut out a round shape using a lid. I rolled it slightlythicker than chapathi. You can store the left over dough in fridge for 2-3 days. Makesure you wrap the dough tightly in a cling film. Bring the dough to room temp beforebaking, knead it a little and follow the rest of the recipe.