To cut pepperoni: Cut large stick into smaller finger-sized pieces. (Usually you can get 72 pieces out of 1 large stick of pepperoni)
Dough: (one batch of this dough usually makes enough for 48 rolls)
Place flour, yeast, sugar, salt and oil into a food processor. Have set aside your 3 cups of warm water. Turn processor on and slowly start adding the water. Mix until slightly sticky but not sticking to the touch.
Separate dough into 3 pieces. Place on lightly greased cookie sheets. Cover with towel. Sprinkle flour lightly onto counter. Take 1 piece at a time and roll dough 1-3 times-form into log shape. Cut in half, until you have 16 pieces. Then shape into small ball shapes; doesn’t have to be perfect. Do not handle dough too much.
Use area on counter top and sprinkle lightly with flour. Put ball shapes on floured counter and let rise 20-30 minutes while covered lightly with kitchen towel. Dough will double in size.
After doubled in size, take dough and flatten into a 3x4 shape. Add 2-3 pieces of cut pepperoni, roll up, seal edges and place on greased pan seal side down-then rise again to double in size-20-30 minutes more or until doubled in size. NOTE: Can use bread proofer if your oven has one.
Cook @ 400 degrees- Regular Oven
8-10 minutes or until golden brown.
NOTE: This dough recipe can be used for Pizza Shells.
Divide dough into 3 pieces for 3 large rectangular pizza shells
or into 9 pieces for 9 small round shells.