Old World Pepperoni Pizza Recipe

AuthorDomenicCategory
Yields1 Serving
 250 g Pizza dough ball (see link below)
 23 tbsp Tomato sauce (see link below)
 100200 g Shredded Mozzarella or Monterey Jack Cheese
 23 pinches Dried Oregano
 3040 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)
 100200 g Shredded Mozzarella or Monterey Jack Cheese
 23 pinches Dried Oregano
 3040 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

Domenic

Hi, I'm Domenic, the founder of this website. I've been making pizza at home for over 15 years and in that time I've perfected what it takes to bake a delicious pizza in a home oven. My goal is to share that information and experience with you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recent Content