Homemade Pepperoni Pizza

4 servings

60 minutes

A recipe that can adapt to any situation: real Italian spicy pepperoni sausages are not worth looking for here, but if you replace them with domestically produced salami or chorizo, the taste of the pizza will not change much , and if you lack spiciness, you can more than compensate for it by adding pepper to the tomato sauce. But if we talk in general, pepperoni is the embodiment of everything that is typical for pizza: a strong traditional base plus a few precisely selected bright details (spicy sausage, mozzarella smoothly spreading over the flatbread and green basil), which make the receptors start dancing.

Energy value per serving

• Calories: 605.9
• Proteins: 17.8g
• Fats: 24.2g
• Carbohydrates: 84.2g

Ingredients

• Wheat flour: 400 g
• Water: 260 ml
• Dry yeast: 3 g
• Sugar: 10 g
• Olive oil: 40 ml
• Pelati tomatoes: 400 g
• Garlic: 1 clove
• Onion: 50 g
• Oregano: 0.3 tsp
• Basil: 20 g
• Mozzarella cheese: 100 g
• Pepperoni: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

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

   Required ingredients:

   • Water: 260 ml
   • Salt:  to taste
   • Wheat flour: 400 g

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

   Required ingredients:

   • Dry yeast: 3 g
   • Sugar: 10 g

4. Mix in the remaining flour and knead the dough. The dough can be kneaded by hand or with a stand mixer using a hook attachment.

   Required ingredients:

   • Wheat flour: 400 g

5. At the end, add 15 ml of olive oil.

   Required ingredients:

   • Olive oil: 40 ml

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

   Required ingredients:

   • Olive oil: 40 ml

7. To make the dough airy, it's important to knead it properly. For this, take the dough with both hands in the middle and lift it (it should fold in half). Then slap it on the table. Turn it 90 degrees, lift again and slap. Repeat until the dough easily comes off the table surface.

8. Divide the dough into 2 balls. Place them in a deep baking tray or container greased with olive oil. Cover with a lid or film and leave at room temperature for 4 hours or in the refrigerator overnight.

   Required ingredients:

   • Olive oil: 40 ml

9. For the sauce, slice the onion into feathers. Chop the garlic coarsely.

10. Heat olive oil in a pan and sauté the onion until translucent. Add garlic.

    Required ingredients:

    • Olive oil: 40 ml
    • Onion: 50 g
    • Garlic: 1 clove

11. Put the tomatoes with their juice in the pan. Mash them with a spatula.

    Required ingredients:

    • Pelati tomatoes: 400 g

12. Add oregano and basil leaves. Simmer for 15 minutes on low heat.

    Required ingredients:

    • Oregano: 0.3 teaspoon
    • Basil: 20 g

13. Blend the ready sauce. Add salt and pepper. Cool down.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

14. Form flatbreads by hand from the prepared dough, stretching the dough from the center to the edges with your fingers.

15. Grease the pizza dough with sauce, then place sliced mozzarella and pepperoni on top. Bake at 230 degrees for 5-10 minutes until appetizingly golden.

    Required ingredients:

    • Mozzarella cheese: 100 g
    • Pepperoni: 50 g

16. Serve the ready 'Pepperoni' pizza hot.