Bread Flour (2 3/4 cups)
Salt (1 1/4 tsp)
Instant Dry Yeast (1 Tbsp)
Olive Oil (3/4 tsp)
Water (9 oz)
into the bowl of a stand mixer, with a hook attachment. Turn onto 1st speed to mix for 8 minutes.
Turn off the mixer and roll to a round shape, then let rest for 10 minutes.
Divide in half, roll to a ball shape, and rest again for 10 minutes.
Roll each piece into a 30 cm round. Spray pizza trays with
Nonstick Cooking Spray (as needed)
and lay each roll onto oil-sprayed pizza trays. Use a pizza docker or fork to pierce holes in the dough.
Pizza Sauce (1/3 cup)
between the dough and spread evenly. Sprinkle 1/4 of the
Shredded Mozzarella Cheese (2 cups)
on each. Then add
Red Bell Peppers (3/4 cup)
Green Bell Peppers (2/3 cup)
Onions (3/4 cup)
Button Mushrooms (1 cup)
Ham (3 oz)
Salami (3 oz)
Kalamata Olives (1/2 cup)
evenly over both.
Sprinkle with remaining cheese and
Dried Mixed Herbs (1 pinch)
Leave pizzas at room temperature until dough has risen to double its size (around 30-40 minutes). Preheat the oven to 250 degrees C (480 degrees F) steam roast.
Bake pizzas on shelf 3, the middle shelves of the oven for 13 minutes or until dough is cooked and golden.