Memphomaniac’s Pepperoni Pizza
Recipe Type: Main
Author: Grill Dome Admin
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 3
Here’s how I do pizza. Most of what follows I picked up in other threads on the forum. I like thinner crust pizza, so I buy the Publix fresh dough and split it into to two pizzas. If you don’t have a Publix, check in your grocery store’s bakery and see if they sell the fresh dough. Or if you’re dead set on making your own dough, just make up a regular recipe “batch” and split it. I do this too because my wife doesn’t like peppers on her pizza. So, I normally end up with a pepperoni pizza for my wife and daughter and one with pepperoni and whatever else I want to throw on there. The pizzas are aprox. 12″.
Ingredients
  • 1 Publix Brand Pizza Dough
  • 1 Batch Memphomaniac’s Pizza Sauce (Link)
  • Olive Oil
  • Boar’s Head pepperoni
  • Mozzarella
  • Feta
  • Tone’s Italian Seasoning (Has oregano, thyme, basil, etc.)
Instructions
  1. I’ve found that I really don’t like rolling out pizza dough. Like Rick said, it seems like every time you push it one way, it pulls in the other. I have solved my problem, though. I get my wife to do it. She still has the same problems as I do, but she can wrestle with it while I’m starting the fire, cooking the sauce, prepping peppers, etc. And she does seem to get to a point eventually when the dough works for her.
  2. I use Boar’s Head pepperoni when I want to splurge, but mostly it’s Hormel.
  3. We use any old mozzarella. We like a little feta sometimes.
  4. Be sure to brush the crust with olive oil before applying the sauce and toppings for color and crispness around the edges.
  5. I also sprinkle Tone’s Italian Seasoning (Sam’s – has oregano, thyme, basil, etc.) over the cheese before I put it on.
  6. As far as handling the pizza, I do the following based on advice I’ve gotten here.
  7. Corn meal on the peel and the stone.
  8. Work fast. Don’t give the pizza time to stick to the peel.
  9. Apply less sauch than you think you should. Dump about a quarter to half cup in the middle and then swirl it out to the sides.
  10. Don’t get carried away with the toppings (volume). I remember trying to load down my first pizzas and had problems with handling and everything cooking correctly.
  11. Before you put the pizza on the stone, lift up one side and blow in a little puff of air under there to help it ride off the peel.
  12. To be honest, as I sit here, I can’t tell you how long it takes to cook. It’s not more that ten minutes. I just peek down through the chimney opening to see what’s going on.
  13. There’s nothing “gourmet” about this pizza unless you consider cooking over wood charcoal gourmet, but it sure is simple and good.
Notes

Recipe Submitted by: Randall Liles (Grill Dome Community)

 

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