Recipe
- 3/4 cup warm water
- 2 tsp granulated sugar
- 1 tsp quick-rise yeast
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 2 tbsp olive oil
- 6 (4 inch) cheese strings
- 1/2 cup tomato sauce
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded asiago cheese (optional)
- 24 slices dry pepperoni
- garlic seasoning
Method of preparation
In a large bowl, combine water, sugar and yeast; let stand until foamy, about 10 minutes.
Add oil, salt. Add flour; mix to form ball. Transfer to clean surface and knead until smooth and elastic, about 6-8 minutes. Return to bowl; cover and place in warm place for 1 hour.
Add remaining oil to 12 inch cast-iron (or other oven safe) skillet, coating bottom and side. Stretch dough into circle and place into pan. Cover and rest for 30 minutes more.
Preheat oven to 475F.
Using fingertips, press dough outward to edge of pan. Place cheese strings in single row around edge of dough; flip 1 inch rim overtop, sealing cheese into crust. Spread sauce onto dough, sprinkle with cheese and place pepperoni on top. Sprinkle garlic seasoning onto edge crust.
Bake until crust is golden brown, about 20-25 minutes. Rest for 5 minutes, slice and serve.
