Old World Pepperoni Pizza Recipe

AuthorDomenicCategory
Yields1 Serving
 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
1

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.

2

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.

3

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

4

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.

5

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.

6

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.

7

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.

8

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.

Ingredients

 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

Directions

1

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.

2

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.

3

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

4

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.

5

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.

6

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.

7

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.

8

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.

Old World Pepperoni Pizza Recipe