Hawthorne Lane's Pepperoni Pizza

Preheat the oven to 500 degrees F and place a baking stone or tile in to heat.

Roll the dough into roughly 10" rounds using a pie pin or by pounding and stretching the dough.

Sprinkle a light cutting board with cornmeal or semolina and lay the dough down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half inch rim without cheese.

Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.

Bake for five minutes, then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into serving pieces. Serve immediately.

For Pizza Dough (makes dough for six pizzas): Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute evenly.

Add the water and yeast and mix for two minutes on low speed to bring the dough together. Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing bowl if it creeps up the side.

Add the olive oil and mix until the dough has absorbed to oil and comes back together.

Turn out onto a lightly floured work surface and knead by hand to stiffen. Form into a ball and allow to rest for 30 minutes under a damp cloth.

Scale into 4-1/2 ounce pieces, then form into tight balls by rolling under your hand.