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Apr. A Book & A Recipe

Ready for a book and a dinner dish you can really sink your teeth into? This April our dinner and a book is perfect then!

We're making Thing Crust Pepperoni Pizza from Chris Cavender's mystery Pepperoni Pizza Can Be Murder. Let's get started...


Pizza Toppings & Crust

1 cup warm water

Packet of active dry yeast (1/8 oz)

1 1/2 tsp white sugar

1/2 tsp salt

3 tbsp extra virgin olive oil

3 cups bread flour

Pepperoni and/or desired toppings including cheese (recommended mozzarella and provolone)


15 oz tomato sauce (Contadina with herbs preferred)

1 1/2 tbsp extra virgin olive oil

1 tsp Italian seasoning (oregano, basil, and rosemary required)


1. In a large mixing bowl, combine warm water, yeast, sugar, olive oil, and salt all at once. Mix until yeast dissolves.

2. Start addng the flour to the wet mixture in the bowl, 1/2 cup at a time, stirring as you go. Wooden spoon recommended.

3. After dough is mixed, knead it on floured counter for a few minutes or until dough is elastic-y.

4. If you're making small/mini pizzas, divide into four equally and roll into balls.

5. Let everything sit ten minutes and preheat your oven to 425F.

6. While waiting, in large mixing bowl, work on the sauce. Combine all ingredients until they are well mixed.

7. Shape each ball with a rolling pin until you have a round piece of dough or minis ready. Crust preferred to be about 1/8 inch thick but can be to your liking.

8. Add sauce, cheese, and pepperoni (and/or preferred toppings)

9. Bake the pizza(s) at 425F for 11-17 minutes or until crust starts to turn dark gold at the edges and cheese bronzed. Recommend turning/checking at 8 minute intervals. Serve and enjoy once ready!

Doesn't that sound delicious?

Intrigued by the book? Check out our ebook copy available from WV Reads!

Let us know if you give this recipe a try! We'd love for you to share either on social media or an in person sample even.

As always, images and info are courtesy of other web pages such as WV Reads, Google, etc.

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