Pepperoni pizza
Ingredients
- 800 gBread dough (at room temperature)
- 300 gTomato caviar (smoothed with a spoon)
- 400 gBuffalo milk mozzarella ("di bufala") (diced)
- 2 tspOregano (dried)
- 2 tbspExtra virgin olive oil (for drizzling)
- 200 gPepperoni (thinly sliced)
Method
A thin crust with edges that crackle, topped with melted mozzarella that stretches with every slice. The pepperoni adds its spicy fat and crispy charred edges.
- 1
Crank your oven to the maximum, ideally 250-275°C. Place a baking sheet or pizza stone inside to soak up the heat. The stone must be scorching to sear the dough immediately.
- 2
Stretch the bread dough on a floured surface. Use your hands to pull from the center outwards without crushing the edges to keep an airy crust that will puff up during baking.
- 3
Spread the tomato caviar over the base. Distribute the mozzarella in even pieces. Arrange the pepperoni slices across the surface. Finish with a pinch of oregano and a drizzle of olive oil.
- 4
Slide the pizza onto the hot baking sheet. Bake until the crust is deeply golden and the cheese bubbles with brown spots. The pepperoni should slightly curl at the edges.
Frequently asked questions
How do you get this dish right?
- Don't take the dough out of the fridge at the last minute; let it relax for an hour so it stretches without tearing.
- If you don't have pepperoni, very thin chorizo will work, though the flavor will be smokier.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to maintain the crust's crispness.
