INGREDIENTS
1
Pepperoni
1
Basil, fresh
2
Garlic cloves
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes, whole
3 cups
Bread flour
1/2 tsp
Instant or rapid rise yeast
1/4
Pepper, freshly ground
2 1/2 tsp
Salt
2 tsp
Sugar
1 tbsp
Olive oil
1 tsp
Red wine vinegar
1 tbsp
Vegetable oil
1 1/3 cups
Ice water
1
Mozzarella cheese