Pepperoni Pizza With A Twist

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King Arthur Flour


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1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour*

1 1/4 cups (7 1/4 ounces) semolina*

2 tablespoons (1/2 ounce) King Arthur Easy-Roll Dough Improver (optional, but helpful)

1 tablespoon + 1 teaspoon (1/4 ounce) Pizza Dough Flavor (optional, but delicious)

1 teaspoon instant yeast

1 1/4 teaspoons salt

2 tablespoons (7/8 ounce) olive oil

1 1/8 cups to 1/4 cups (9 to 10 ounces) cool water; use the lesser amount in summer, the greater amount in winter (and something in between in spring and fall)

*If you don't want to use semolina, use a total of 3 cups all-purpose flour, and reduce the water to 1 cup + 2 tablespoons.

1 pound sweet or yellow onions, peeled and cut into chunks

1/2 pound portabella mushroom caps, or ?Baby Bella? mushrooms

1/2 pound pepperoni or a mixture of pepperoni and Genoa salami, unsliced

8-ounce block of cheese, flavor of your choice*

1/3 cup (3 ounces) bottled pizza or spaghetti sauce, or your own red sauce

*Feel free to choose your own favorite block cheese, anything from mild Muenster or Swiss to an assertive flavored cheddar, such as we like to use.

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