-
1
In a small glass bowl, dissolve yeast in warm water and let stand 10 minutes, until slightly bubbly.
-
2
In a large bowl, combine flour, slat, olive oil, honey and cold water.
-
3
Add yeast mixture and stir to blend.
-
4
Knead by hand until smooth and glossy, about 10 minutes.
-
5
(Truthfully, I throw all of this in my Kitchen Aid mixing bowl with the dough hook and let it do the kneading.)
-
6
Form into ball and place dough in a oiled bowl, turning to coat entire surface.
-
7
Cover with plastic wrap and towel and let rise* until doubled in bulk, about 1 hour.
-
8
When it is done rising, roll into a rectangle about 9x13.
-
9
Sprinkle garlic powder and Italian seasoning over the dough.
-
10
Lay pepperoni liberally and randomly over the seasoning.
-
11
Cover all with a layer of cheese, but not too thick.
-
12
Preheat oven to 425F.
-
13
Roll up rectangles from long side, like cinnamon rolls.
-
14
Cut into 1/2 wheels with a serrated bread knife.
-
15
Lay the wheels an inch or two apart on pizza stones or cookie sheets covered with parchment paper.
-
16
Squish them just a bit to help them hold their shape.
-
17
Bake for about 10-12 minutes or until lightly browned.
-
18
Serve warm or at room temp with pizza sauce.
