Ingredients for the dough
- 400 g pizza flour of all-purpose flour
- 250 ml water
- 100 g fine semolina
- 50 ml olive oil
- 10 g granulated sugar
- 5 g salt
- 1 packet dried yeast
Ingredients for the sauce
- 1 condensed tomato sauce
- 20 ml olive oil
- oregano
- salt
- pepper
For the topping
- ARLA mozzarella cheese
- ARLA Pasta Gratinar cheese
- 10-30 pepperoni slices
A bit of fine semolina, to roll out the dough
Method for the dough
Add the water to a coffee pot and heat until lukewarm, and then pour it to a mixer’s bowl.
Next, add dried yeast, sugar, and 1/4 the amount of flour and whisk gently. Set aside for 10 minutes until yeast activates.
When ready, add to the mixer’s bowl the rest of the ingredients and beat, using the hook attachment, at medium to low speed, until the dough pulls away from the sides of the bowl.
Then, transfer the dough to another bowl that has been brushed with oil, seal the bowl with plastic wrap, and let the dough rise in a warm place. Otherwise, preheat the oven to 50 C, turn it off, and place he bowl in for 30 minutes.
Method for the sauce
Place all the ingredients needed for the sauce into a bowl and stir. Optionally, add herbs of your preference and as much as you want.
To assemble
When the dough has doubled in size, sprinkle some fine semolina on your working surface, and start pressing the dough down into the size of your preference using your hands.
Line a baking pan with parchment paper and tranfer the dough to it. Spread the amount of sauce you prefer onto the dough. Afterwards, sprinkle mozzarella and pasta gratinar cheese over the sauce, and finally add pepperoni.
Bake in a preheated oven at 200 C fan, for about 15-20 minutes.
