Pepperoni Pizza

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By Darren Purchese

Classic for a reason... it's so good. Its pizza night, follow our quick pizza dough recipe. A cold and lengthy (slow) prove in your dough will result in better final flavour in the dough and also better texture so plan this in advance. Toppings are up to you but here’s my pepperoni pizza classic.

To cook you can get yourself one of those small pizza machines, like a Gozney or perhaps you are lucky enough to have a pizza oven in the garden? Or you can purchase an inexpensive pizza stone from a kitchenware store and pop it into your oven. Preheat the oven to 220°C without fan and leave it there. Assemble your pizza quickly on a lightly floured bench and use a floured paddle or similar to slide underneath the pizza and slide onto the stone when you’re ready to bake.

See our tomato sauce for pizza recipe here.

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

2
servings

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Ingredients

Servings

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250g pizza dough (see quick pizza dough)
70g tomato sauce (see tomato sauce for pizza)
 splash olive oil, light
12 slices pepperoni
100g mozzarella
20g parmesan, finely grated
 basil leaves, handful fresh
1

The dough… make the dough the night before or up to three days out from serving this. On the morning remove the dough from the fridge and leave in a warm space to prove and double in size, preheat your oven or pizza stone to hot.

 

2

Shape the pizza… take a ball of dough and place it onto a lightly floured work surface and knock it back gently with your fist. Push and press the dough using the bottom of your palm to gently forma round shape. Continue to lift the dough from the bench to stop it sticking and keep rolling until it is thin, even and around 24 cm in diameter. Lift the base again and flick flour underneath before assembly.

 

3

 

4

To assemble the pizza… top the pizza with the tomato sauce and spread evenly to cover the surface. Add the pepperoni slices to the pizza. Tear over the cheese and use the paddle to transfer the pizza to the pizza stone in the oven or pizza oven and shut the door quickly. Cook the pizza for 4-5 minutes in an oven or 90 seconds to 120 seconds in a Gozney or similar. Remove the pizza and top with a drizzle of olive oil, finely grated parmesan and fresh basil leaves.

 

5

 

6

 

1
0 hours 0 minutes

The dough… make the dough the night before or up to three days out from serving this. On the morning remove the dough from the fridge and leave in a warm space to prove and double in size, preheat your oven or pizza stone to hot.

2
0 hours 0 minutes

Shape the pizza… take a ball of dough and place it onto a lightly floured work surface and knock it back gently with your fist. Push and press the dough using the bottom of your palm to gently forma round shape. Continue to lift the dough from the bench to stop it sticking and keep rolling until it is thin, even and around 24 cm in diameter. Lift the base again and flick flour underneath before assembly.

3
0 hours 0 minutes
4
0 hours 0 minutes

To assemble the pizza… top the pizza with the tomato sauce and spread evenly to cover the surface. Add the pepperoni slices to the pizza. Tear over the cheese and use the paddle to transfer the pizza to the pizza stone in the oven or pizza oven and shut the door quickly. Cook the pizza for 4-5 minutes in an oven or 90 seconds to 120 seconds in a Gozney or similar. Remove the pizza and top with a drizzle of olive oil, finely grated parmesan and fresh basil leaves.

5
0 hours 0 minutes
6
0 hours 0 minutes