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Pepperoni Pizza Perfection

 

The pizza dough must rise in the fridge for at least one full day. This one rested for two days. The process cannot be rushed.
COMMENTS
Ballantyne said at 2:22 p.m. on Jun 25, 2006:
I am surprised at the interest in this Tabblo. Thanks for dropping by. I used the images here to describe how to make this pizza and posted them online for the members of my family who no longer live close to me. You are welcome to try it - you will not be disappointed with the results. The recipe and instructions are posted here.

http://17.freebb.com/sourdough/sourdough-article25.html
(Wait for all those pictures to load.)

Let me know how it turns out.
Anjad said at 3:24 p.m. on Aug 29, 2006:
Mjummie..... it looks lovely. I'm going to try your receipe real soon. Will let you know how it tasted!
Jillcdunn said at 12:56 p.m. on Sep 6, 2006:
Looks delicious!!
Ballantyne said at 5:27 p.m. on Aug 7, 2007:
I am sorry to say that the site (url above) with recipe for this pizza has vanished. I have posted the same detailed instructions here. http://howesound.wordpress.com/2006/12/20/here-is-how-i-was-taught-to-make-a-pepperoni-pizza/

This is a truly great pizza, and it is worth the extra effort to make that wonderful crust. The trick is allowing the dough the time to rise slowly in the fridge. It cannot be hurried. If you are in a rush, go to a great pizzeria, or prepare something else. If you try it, let me know what happened. Best wishes... Robert
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