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Note: for step-by-step photos and very sophisticated humor, check out the related link.
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FOR THE SAUCE Combine all ingredients in a sauce pan.
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Stir together, taste, adjust seasoning as you like it.
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Heat to a boil, then drop the heat and let it simmer while you prep the dough.
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FOR THE DOUGH Combine yeast, warm water, and sugar in a bowl.
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Let it sit for about ten minutes till it starts to bubble with yeastiness.
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Stir in the flour one cup at a time till the mixture gets thick and doughy.
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Knead by hand, adding flour as needed for stickiness, for about five minutes.
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Set aside, covered, in a warm place to rise for at least ten minutes.
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CANNONBALL ASSEMBLY Preheat oven to 375 degrees.
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If youre using the bite-size mozzarella balls, fish them out of their watery packaging, rinse and pat dry.
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If youre using one big hunk of fresh mozzarella, dice it up into half-inch cubes.
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Roll out the dough flat, to about 1/8-1/4 inch thickness.
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Slice into squares, about 3-4 inches to a side (a pizza cutter is best for this).
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On each square, in the center, place a dollop of sauce.
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Then place a slice of pepperoni, a piece of cheese, and another pepperoni slice.
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Fold up the corners of the dough over the pepperoni and cheese.
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Twist the corners together, and pinch the seams closed.
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You have a cannonball!
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Use a baking sheet or pizza pan; brush it all over with olive oil.
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Place each ball seam-side-down on the pan.
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Brush each ball with olive oil and sprinkle with garlic salt.
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Bake for 30 minutes or sokeep an eye on them.
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The cheese really wants to pop out during cooking.
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Serve piping hot with extra sauce for dipping.
