Ingredients
Scale
- For Dough:
- 2–1/2 – 3 cups all-purpose flour
- 1 package active dry yeast
- 1 teaspoon salt
- 1 cup warm water (115*-120*)
- 2 tablespoons cooking oil
- 1 teaspoon dried oregano (optional)
- For Cheesy Filling:
- 1 15-oz. container ricotta cheese
- 8 oz. mozzarella cheese
- 1/2 cup parmesan cheese, grated or shredded
- 1/2 cup finely chopped white onion
- 1–2 cloves garlic, minced
- 1 large egg yolk
- 1 teaspoon dried oregano (more to taste)
- 1/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- For Sauce:
- store bought marinara or pizza sauce (or your favorite homemade sauce)
- pepperoni, cut into little chunks
- white onion, finely chopped
- mozzarella cheese, shredded
Instructions
- In a large mixer bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add warm water and oil.
- Beat at low speed of electric mixer (I just have a hand mixer and it works fine) for 30 seconds, scraping bowl. Beat 3 minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Knead in enough remaining flour (and oregano, if using) to make a moderately stiff dough that is smooth and elastic, about 6-8 minutes. I do this in the mixing bowl but you can turn it out and knead it on a lightly floured counter or board.
- Cover and let rest for 10 minutes.
- Turn the dough out onto a floured surface, divide it into 4, 6, or 8 portions (depending on whether you want big, medium, or small ones) and roll them out into circles or oval shapes ~1/2 inch thick.
- Place filling on one half of the dough and with wet fingers, dampen the edge of the dough around the filling where the top and bottom will meet to make a good seal.
- Fold the top over and press down, then use a fork to make the final seam.
- Brush the top with either olive oil or an egg white, sprinkle with coarse salt and cut 3 slits in the top with scissors or shears.
- Bake in a preheated 350* oven for 20-25 minutes. They should be golden on the top and bottom.
