Pepperoni Pizza – Bruno Albouze

Three billion pizzas are sold in the U.S. each year, which is approximately 100 acres of pizza each day, or 350 slices per second. Think about it. Pepperoni is America's favorite topping, and THE pizza for the Super Bowl. Pepperoni certainly has conquered the United States, but it is purely an Italian-American creation. Pepperoni is the Italian word for large peppers, as in bell peppers, and there is no Italian salami called by that name. But whatever, it is good. Guys, before thinking about pizza, you got to have the right pizza dough. I mean, you're the one that won't shrink. Do you want to get it right? Watch my Frozen Homemade Pizza Dough Wins video. Shrink about it. Herbed oil will definitely enhance the flavor of your pizzas. Heat up oil and cook garlic until fragrant, about two minutes. Then add herbs, turn off the heat, cover, and let infuse for five minutes, and transfer to a clean container to cool. Next, this vibrant fresh sauce is so much better than everything else from a jar, and that easy. Look, just pulse garlic and basil until finely chopped, and add tomatoes and pulse briefly. Then stir in the tomato paste, sugar, salt, and pepper until combined. That's it. Next, stretching out your dough. Start by flattening the dough ball, trying to maintain a circular shape. Spread your fingers apart and rotate the dough. What's fantastic about this pizza dough recipe is that it does not shrink back. Spread out some of your herbed oil, add parmigiano, the tomato sauce, half of the pepperoni, the shredded mozzarella, the fresh mozzarella, and more pepperoni. Next, I'm going to bake this bad boy at 550 degrees Fahrenheit, 290 degrees Celsius, and see what happens. Guys, for the full recipe, go to my website, www.brunoskitchen.net. Please subscribe, like me on Facebook, and follow me on Twitter, Instagram, and Pinterest. Look at that. It smells incredible.