Holy Sauce History Recipes

Pizza originated in Italy and has been around for centuries.

The first recorded mention of the dish was by Marco Polo, who described it as “a flat cake made of wheat.” He also wrote about how the Italian people ate it with olive oil and salt.

In the United States, the first pizzerias opened in the early 1900s, and in 1917, the first pizza parlor in New York City was established. It was called the ‘Pizza Palace.’

Pepperoni, which is also known as salami, is a dry cured meat product that originated in Italy. It’s not a cheese, but a spicy pork sausage. In the 1800s, Italians began using it to make sandwiches. It was then added to the traditional pizza recipe in the 1930s.

Today, pepperoni is very popular. It is often served with pizza and other dishes. Pepperoni is an ingredient in many different types of food, including sandwiches, pasta, chili, soups, salads, and even some desserts.

Pepperoni pizza is usually served at parties, picnics, or barbeques. It’s also popular for breakfast. It can be eaten alone or with cheese, onions, olives, tomatoes, peppers, and other toppings.

Spicy Pepperoni Pizza

ingredients

4 tbsp dried oregano flakes

2 1/2 tbsp crushed red pepper flakes2 tbsp granulated garlic

1 1/2 tbsp dried basil1 tbsp dried thyme1 tbsp cracked black pepper

1/2 tbsp dried parsley

1/2 tbsp onion powder

1/2 tsp crushed fennel seeds

How to prepare...

How to Make Spicy Pepperoni Pan Pizza

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Spicy Pepperoni Pan Pizza recipe:

Prepare the dough ingredients. It’s important to either weigh the flour or measure it by stirring it up with a fork so it’s light and airy, then gently spooning it into a cup and using a knife or bench scraper to sweep off any excess rising above the rim of the measuring cup. Place the adequately measured flour into a medium to a large bowl along with the salt, yeast, water, and oil.
Make the dough. Use a wooden spoon or silicone spoon to stir everything together. It will seem dry, but after 30 seconds or so of stirring it should become a shaggy, sticky mass. Use your hands to gather the dough up into a ball, and scoop up/scrape down any dry bits of flour and work those into it. Shape it into a ball and return it to the bottom of the bowl. Cover it with a paper towel or lid and set a timer for 5 minutes.
Start folding! After 5 minutes, fill a small bowl with warm water and place that beside the dough bowl. Stick your hand in and let the excess water drip off, then reach into the bowl and under the dough. Grab the bottom and pull it up, stretching it, over and push it down into the top. This is called a fold and it might be difficult to do at first because the dough is tight. Don’t worry, by the time the last fold comes around, it’ll feel like totally different dough. Turn the bowl 90º and do this stretch again 3 times. You’re going to do 4 folds, then cover the bowl, and let it rest again.
Keep folding! After another 5 minutes, repeat the previous step. Do this fold and rest process a total of 4 times, making sure it rests a full 5 minutes between each. By the time you do the last fold it should be quite elastic and no longer resist when you pull and stretch it.