>>2421513Ok so you start by proofing your yeast. I use a thermometer but its basically hot water that's hot but you can still stick a finger in (100-110F). 1/2 tsp honey, and 2-4 tsp of active dry yeast. Stir it up with your finger, wait 5-10 min., If it foams up well - use it- if not - try again.
I make the dough in a stand mixer but you can make it by hand too, just more work. The more butter you add the slower it rises so be aware of that.
Sift 3-5 cups of flour into your stand mixer or bowl, add ~ 2 tsp of salt, and whatever optional additives you want here for preservation and moisture. Then I usually add 2-4 tbsp of honey - depending how sweet you want it - but commercial versions would be roughly double that amount of sugar in some cases. Then add 1-2 eggs.
Then you add water until it just barely forms a dough - remember you will be adding butter so don't add too much water yet. I just dump everything in to the stand mixer with the dough hook attachment and let it run for a minute - adding little chunks of butter every 10 seconds or so - I'd recommend you use about 2-6tbsp of butter depending how rich you want it.
Then you want to let that rise in a covered, oiled bowl until it proofs a bit (starts visibly rising) then let it sit in the fridge for a few hours or overnight - up to 2-3 days for better flavor.
Punch it down, take it out of the fridge when you want to use it and you'll make dough balls and roll them out. You want a bit bigger than for empanadas and you want to roll them out as thin as possible.
I've been experimenting with different shapes of pepperoni to maximize how much you can stuff in. You want a bit of sweet, a bit of salty, and I like a bit of sour/tang from the tomato sauce element, and you don't need a ton of cheese, just a little.
Roll the dough (maybe about 1/3 cup of dough per roll) out thin in roughly a circle. Then you add on your grated mozz - you can use monterey jack instead of tang. I make my own tomato sauce
