Sorry, I'm not including much of me in this photo because I am in an awkward stage, not really showing but just feeling/looking chubby:)
Here is the recipe if you like to try it for yourself:
2 1/3 cup all-purpose flour
½ tsp salt
1 package instant yeast
1 cup skim milk
2 T olive oil added to milk(or use 1% or 2% milk)
2 tsp sugar added to milk
Mix dry ingredients on low then add milk mixture; turn up to medium low for 5 minutes
Sauce (Double batch so use half and freeze the rest for next time):
1 T olive oil
2 cloves garlic
Mix in cold saucepan then cook for 2 minutes on low heat
Flour board/counter. Knead dough a few times and shape into ball. Put in greased bowl and coat dough. Cover bowl with plastic wrap. Put in warm over (an oven preheated to 200 degrees and then turned off) and let dough rise for 30 minutes. It should double in size approximately.
Add 28 oz crushed tomatoes to saucepan. Cook for 15 minutes still on low. Season with salt and pepper and set aside off of heat.
Grease only the bottom of 2- 9” round 2” high cake pans, straight sided, with 3 T olive oil for each pan. (I didn't have these so I used a 9"X13" and it worked fine)
Remove dough from oven and place on floured board/counter. Divide dough in half. Shape into a ball and don’t overwork dough. Roll out into 7” circle. Drape over knuckles and pull apart rotating dough. Make dough into 9” circle with a thinner center and thicker edges. Place into pan trying not to let oil get on top of dough. Cover with plastic in put in warm place. (obviously improvise if you are using a 9X13)
Pre-cook pepperoni in microwave. Use 1-3 ½ oz package of pepperoni. Place pepporoni on 2 plates with paper towels underneath and on top. Cook on high for 30 seconds each plate.
Spread 2/3 cup sauce on dough ½ inch from edge.
Spread 1 ½ cup part-skim mozzarella cheese over sauce
Place Pepporoni on top.
Cook in 400 degree oven on bottom rack for 20 minutes. Cool for 1 minute and serve.