Pepperoni Pizza

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Pepperoni Pizza

Pour dry yeast into warm water, stir well and let it sit.

Add the yeast water gradually to the flour, salt, and sugar mixture, knead slowly while adding flour, and knead into a soft, smooth dough.

Roll the dough into a dough sheet, spread with corn oil, fold and roll tightly, cover with plastic wrap, and let it ferment in a warm place until doubled in size.

Once the fermentation is complete, refrigerate for 2 hours (I had to go out midway, so I put it in the refrigerator for about 2 hours).

Cook the pepperoni, blanch the stringless beans, cut the bell pepper and onion into thin strips or cubes, thaw and drain the three-vegetable mix (I bought frozen three-vegetable mix, so I had to thaw it, but you can also blanch fresh peas, corn kernels, and carrot cubes).

Cut the cooked pepperoni into round slices, slice the cheese thinly and set aside.

Prepare a baking pan, brush with a thin layer of corn oil (don’t stare at that plate, it’s still a stainless steel pan).

Roll the dough into a circular dough sheet slightly larger than the pizza pan.

Slightly larger than the pizza pan.

Place the dough sheet in the pan, unfold, and prick numerous small holes with a fork.

Place the stringless beans on the edge of the pizza dough and roll up.

Spread the tomato sauce evenly.

Sprinkle some cheese.

Top with the three-vegetable mix.

Place a small circle of pepperoni, sprinkle some cheese.

Then add bell pepper and onion, spreading evenly.

Layer the remaining pepperoni on top, press lightly to make the sausage level with the vegetables.

Finally, add a layer of mozzarella cheese, bake in the oven at 180 degrees Celsius for 20 minutes with both top and bottom heat, and it’s ready to serve.