Pepperoni pizza

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.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 1250
• Protein: 48 g
• Carbs: 108 g
• Fat: 70 g

Ingredients

• 800 g Bread dough ( at room temperature )
• 300 g Tomato caviar ( smoothed with a spoon )
• 400 g Buffalo milk mozzarella ("di bufala") ( diced )
• 2 tsp Oregano ( dried )
• 2 tbsp Extra virgin olive oil ( for drizzling )
• 200 g Pepperoni ( thinly sliced )

Instructions

1. High heat preheating

   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. Shaping the disk

   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. Direct topping

   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. Flash baking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to maintain the crust's crispness.