What you need:
- 1/2 batch pizza dough (recipe below)
- 4 oz. mozzarella cheese, cubed (I used shredded)
- Sliced pepperoni
- For topping: Olive oil, Italian seasoning and Parmesan cheese
- 1/2 cup warm water (about 110*)
- 1 envelope instant yeast
- 1 1/4 cups water, room temp
- 2 tbsp. EVOO
- 4 cups bread flour, plus some
- 1 1/2 tsp. salt
- Nonstick cooking spray
Place 1/2 cup water into a measuring glass and mix in yeast. Let stand about 5 minutes.
Add room temp water and olive oil; stir to combine.
Place flour and salt in stand mixer with paddle attachment and stir just to combine on a very low speed.
Slowly add the water-yeast mixture and continue to mix on low.
Once it is mixed, replace paddle with dough hook. Knead with dough hook for 5 minutes
Form the dough into a ball and place in a bowl that has been sprayed with nonstick cooking spray.
Cover with plastic wrap and let rise for 1 1/2 to 2 hours. Press to deflate.
Divide the dough into two equal pieces. Wrap and freeze half to use later.
Then divide the remaining half into 20 to 24 pieces.
I flattened out all my dough because I used shredded mozzarella. Add cheese and pepperoni.
Pull the dough to cover filling and pinch to close.
Place dough balls, seam-side down into a greased 9-inch baking dish.
Brush with olive oil and sprinkle with Italian seasoning and grated Parmesan cheese (which I didn't realize until now, but apparently I forgot)
Bake for 20 minutes or until golden brown.
Serve warm with sauce - I used pizza sauce :)
Recipe from Annie's Eats
This recipe is linked up at...