Homemade Pepperoni Pizza

⏳ Time

1 hour + 6 hours

🥕 Ingredients

🍽️ Servings

Description

A recipe that adapts to any situation: true Italian spicy pepperoni may be hard to find, but replacing it with domestically produced salami or chorizo won’t significantly change the taste of the pizza. If you find it lacking in spice, you can easily compensate by adding pepper to the tomato sauce. Overall, pepperoni is the embodiment of everything that characterizes pizza: a sturdy traditional base plus a few well-chosen vibrant details (spicy sausage, smoothly melting mozzarella on the crust, and fresh basil) that make your taste buds dance.

Ingredients

Wheat Flour - 14.1 oz
Water - 9 fl oz
Dry yeast - 0.1 oz
Sugar - 0.4 oz
Olive Oil - 1 fl oz
Baking Tomatoes - 14.1 oz
Garlic - 1 clove
Onion - 1.8 oz
Oregano - ¼ spoons
Basil - 0.7 oz
Melted Cheese - 3.5 oz
Pepperoni - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Mix room temperature water, 8 grams of salt, and 2 tablespoons of flour.

Step 3

Add the yeast and sugar to the mixture. Stir again.

Step 4

Incorporate the remaining flour and knead the dough. You can knead the dough by hand or using a stand mixer with a dough hook attachment.

Step 5

Finally, add 15 ml of olive oil.

Step 6

Shape the dough into a ball and place it in a bowl greased with olive oil. Cover with plastic wrap or a damp cloth and leave in a warm place for 1.5 to 2 hours.

Step 7

To make the dough airy, it is important to knead it correctly. To do this, take the dough in both hands at the center and lift it up (it should fold in half). Then, slap it onto the table. Turn it 90 degrees, lift it again, and slap it down. Repeat this process until the dough easily comes away from the surface of the table.

Step 8

Divide the dough into 2 balls. Place them in a deep baking tray or a container greased with olive oil. Cover with a lid or plastic wrap and let it rest at room temperature for 4 hours or in the refrigerator overnight.