Ingredients
- 1 package Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 2 cups Anna TIPO 00 Flour
- 1 tsp Cento Garlic Powder
- 3/4 cup Warm Water
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Mozzarella Cheese
- 1/4 cup Cento Pizza Sauce
- 1 cup Pepperoni, chopped
- 1 cup Ham, chopped
- 1 cup Romano Cheese, grated
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 450ËšF. Roll out dough to an 11x13 inch rectangle on a floured surface. Combine garlic powder with olive oil and brush onto dough. Leaving 1-inch border around the sides, spread mozzarella evenly onto dough. Add ham and pepperoni, then evenly spread pizza sauce and top with Romano cheese. Carefully roll into a log, pinching ends to close. Cut log into 2-inch sections and bake for 12-15 minutes, or until browned on top. Let cool for 5 minutes before serving. Serves 4-6.
