Ingredients
The following ingredients have 4 Servings
- 2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 3/4 cup warm water (105°F to 115°F)
- 1 envelope active dry yeast
- 3 tablespoons olive oil
- 1 (16 oz) jar pizza sauce
- 1 tablespoon garlic powder
- 1 1/2 tablespoons Italian seasoning
- 1 tablespoon fennel seeds
- 1 (6 oz) package sliced pepperoni
- 4 cups mozzarella cheese, grated
Instruction
- In a large bowl, combine bread flour, salt, sugar and mix together.
- In another bowl, heat up water for 30 seconds. Stir yeast into warm water and let sit 5 minutes. Add yeast mixture and olive oil to flour. Mix with hands until a sticky ball forms.
- On a lightly floured surface, knead dough until smooth, about 3 minutes. Add additional flour if the ball is still sticky.
- Coat a large bowl with olive oil and place dough in it. Drizzle dough with a little bit more olive oil and cover bowl with plastic wrap. Let rest at room temperature until dough has doubled in size, about 1 hour. Dough can be made 1 day ahead.
- Once dough is ready, preheat the oven 500°F.
- Coat a cast-iron skillet with olive oil, about 1 tablespoon.
- Place dough in skillet and gently stretch out with fingers to the size of the skillet. Drizzle with olive oil, cover skillet with foil, and let sit at room temperature for 20 - 30 minutes.
- Place skillet over lowest heat on stovetop. Rotate every few minutes to heat all sides. After 15 minutes, turn off heat.
- Top with pizza sauce and season with garlic powder, fennel seeds, and 1 tablespoon of the Italian seasoning. Top with cheese, making sure that cheese covers entire crust. Top with remaining Italian seasoning and pepperoni.
- Bake until cheese is crispy on the edges, about 15-30 minutes, checking and rotating skillet every 10 minutes. Enjoy!
