Classic Thin Crust Pepperoni Pizza Recipe

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Classic Thin Crust Pepperoni Pizza
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Ingredients
16
Count
Nutrition
868
Calories
Total time
8
Minutes
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Ingredients:

Directions:

  1. DOUGH:
  2. Dump all ingredients in bread machine and set on dough cycle
  3. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
  4. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  5. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
  6. Preheat the oven to 450º F.
  7. Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.
  8. To prepare pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  9. Tranfer the dough to a pizza pan (I use one that has holes in it for an extra cripy crust) Spread the sauce thinly all over and top with the mozzarella cheese and pepperoni.
  10. Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
  11. Sprinkle with freshly grated parmigiano-reggiano and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 868.11 Kcal (3635 kJ)
Calories from fat 342.7 Kcal
% Daily Value*
Total Fat 38.08g 59%
Cholesterol 109.48mg 36%
Sodium 1701.44mg 71%
Potassium 266.95mg 6%
Total Carbs 84.88g 28%
Sugars 8.96g 36%
Dietary Fiber 4.74g 19%
Protein 42.12g 84%
Vitamin C 10.2mg 17%
Iron 2.6mg 15%
Calcium 591mg 59%
Amount Per 100 g
Calories 259.54 Kcal (1087 kJ)
Calories from fat 102.46 Kcal
% Daily Value*
Total Fat 11.38g 59%
Cholesterol 32.73mg 36%
Sodium 508.69mg 71%
Potassium 79.81mg 6%
Total Carbs 25.38g 28%
Sugars 2.68g 36%
Dietary Fiber 1.42g 19%
Protein 12.59g 84%
Vitamin C 3.1mg 17%
Iron 0.8mg 15%
Calcium 176.7mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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