Recipe Of The Day For Friday 9/17/10- Pepperoni Pizza

• 1 1/4 teaspoon active dry or fresh yeast 
• 1 teaspoon honey 
• 1/2 cup warm water (105º F to 115º F) 
• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon kosher salt 
• 1/2 tablespoon olive oil 
• pizza sauce 
• 5 tablespoons double concentrated tomato paste (comes in a squeeze tube) 
• 1 tablespoon Mccormick pizza seasoning Grinder (or italian seasoning) 
• 1 teaspoon sugar 
• water to slightly thin 
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
• Topping shopping list
• About 20 slices of pepperoni (I like Gallo Brand) shopping list
• 2 cups whole milk mozzarella cheese (part skim is too stringy and doesn't stay melted as nice) shopping list
• freshly grated parmigiano-reggiano cheese 
• Dump all ingredients in bread machine and set on dough cycle OR
• In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
• Preheat the oven to 450º F.
• Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.
• To prepare pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
• Tranfer the dough to a pizza pan (I use one that has holes in it for an extra cripy crust) Spread the sauce thinly all over and top with the mozzarella cheese and pepperoni.
• Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
• Sprinkle with freshly grated parmigiano-reggiano and serve immediately.