Old World Pepperoni Pizza Recipe

Old World Pepperoni Pizza Recipe


250 g Pizza dough ball (see link below)
23 tbsp Tomato sauce (see link below)
150 g Shredded Mozzarella or Monterey Jack Cheese
23 pinches Dried Oregano
40 g Old world pepperoni sliced however you like
23 dashes Grated or shredded pecorino or parmesan cheese


Ball your dough and leave it to proof at room temperature for 1-2 hours in a covered container. This helps to build gas in the dough which improves the crust.

On a well floured surface, shape the dough with your hands or roll it with a rolling pin into a flat disk. For a puffy crust, don’t flatten or pinch the edges. If you’re using a pizza stone, you’ll want to do this on a peel. If you’re planning on cooking it directly on the rack, a piece of parchment paper works best.

Spread tomato sauce on the dough and sprinkle grated parmesan and dried oregano

Distribute the rest of your cheese. You can use however much you like but I recommend not going overboard or else it can become too greasy.

Add your pepperoni in whatever quantity you like. As with the cheese, I recommend not over doing it. Less is more when it comes to pizza toppings.

Place the pizza in a preheat oven at 500F, either directly on the rack with a piece of parchment paper or on a pizza stone. If you’re using a pizza stone, make sure to have preheated it at 500F for at least 1 hour beforehand.

The pizza can take anywhere from 5-15 minutes depending on your oven and your preferences. When the cheese is bubbly and has a few brown spots and the pepperoni has cupped and charred around the edges, remove it from the oven and place it on a cooling rack.

Tip: For an even crispier crust, try par baking the crust and sauce for a few minutes before adding the cheese and pepperoni. This gives the bottom of the crust extra time to crisp up without burning the toppings.

80% Hydration Pizza Dough

This 80% hydration pizza dough recipe will give you the fluffiest, most moist pizza dough you can make right at home. This recipe is perfect for making authentic style pizza crust that won’t dry out in a home oven. 80% is just about the highest hydration level you’re going to find in a pizza dough recipe. Yields two 250 gram dough balls.


273 g Caputo Chef’s 00 or All Purpose Flour (2.2 cups)
220 g Water (0.9 cups)
8.50 g Salt (1/2 tablespoon)
tsp Active Dry Yeast
3 tbsp Extra Virgin Olive Oil
1 tbsp Honey


Measure the water, yeast and honey into a mixing bowl. Use lukewarm water, not hot or ice cold.

Measure the flour and salt into another bowl.

Slowly incorporate the dry ingredients into the water mixture a few scoops at a time. It’s important to make sure all of the flour is completely hydrated by the water.

When 50% of the flour is mixed into the water, add olive oil and mix it in thoroughly.

Add the rest of the flour, cover the bowl and let it sit for 10-20 minutes.

Come back and give the dough a final mixing. You’ll notice that the texture of the dough is much smoother.

Transfer the dough to a plastic container with a lid and let is sit at room for 11-18 hours. During this time the gluten network will mature and the fermentation process will begin.

When the dough is ready it will be roughly 2-3x the size.

Refrigerate the dough for several hours to slow fermentation and make it easier to work with later.

Divide the dough into two 250 gram pieces of dough, or leave it as one 500 gram piece for a larger pizza.

Shape the pieces into tight dough balls and let them proof at room temperature before using. Otherwise, store them in the fridge for extra fermentation.