Ingredients
1 dry yeast, dissolved
2 1/2 c. boiling water
2 Tbsp. oil
2 tsp. salt
1/3 c. sugar
7 c. flour or enough to make soft dough
2 or 3 cans or jars pizza sauce
1 lb. pepperoni, sliced and cut in small pieces
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Mildly fruity Basque chili — French finishing pepper
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Mix dough and put in greased bowl to rise. (I let it rise 3 times.) Divide into balls about the size of golf balls. Put spoon of pizza sauce on cutting board and press ball of dough to make it flat. Put spoon of sauce on it and pepperoni and cheese, if you want, and roll up. Put side by side on greased cookie sheet. After pan is full, brush top with pizza sauce. Bake at 375° for 25 minutes. Brush with oleo and let cool. Makes about 200 rolls.