Homemade Pepperoni Pizza
Directions
- 1Make a yeast mixture: Combine 1 cup of water (around 100°F or 37°C), 1.5 teaspoons of instant yeast, and mix until it starts bubbling.
- 2Prepare dough: In a bowl, combine 2.5 cups of all-purpose flour, 2 teaspoons of sugar, 1.25 teaspoons of fine sea salt, and optionally 0.5 teaspoons of diastatic malt powder. Add the yeast mixture to the flour mixture and mix until a rough dough is formed.
- 3Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If it's too sticky, add a little extra flour.
- 4Shape the dough: Form the dough into two equal-sized balls, and place them on a sheet tray dusted with a cornmeal and all-purpose flour mixture. Cover with another sheet tray and let it rest for at least 30 minutes until doubled in size.
- 5Prepare the sauce: Remove seeds from a 28-ounce can of peeled San Marzano tomatoes. Blend the tomatoes with 2 cloves of garlic, 2 tablespoons of olive oil, salt to taste, and a large pinch of sugar until smooth.
- 6Prepare the toppings: Slice the pepperoni thickly. Grate 1 cup each of smoked white cheddar, Monterey Jack, and mozzarella cheese. If using fresh mozzarella, cut it into small cubes.
- 7Prepare the garlic oil: In a small bowl, combine 0.25 cup of olive oil, 3 cloves of grated garlic, and a generous pinch of flaky sea salt. Mix until well combined.
- 8Assemble the pizzas: Generously dust a work surface with the cornmeal-flour mix. Take one dough ball and punch around the center, creating a thin perimeter. Gently stretch it out, aiming for 10-12 inches. Transfer to a pizza peel dusted with the cornmeal-flour mix. Spread pizza sauce thinly, add cheese, then pepperoni.
- 9Bake the pizzas: Carefully slide pizza onto a preheated pizza stone (500°F for at least an hour). Bake for 5 minutes, then broil for an additional minute. Immediately brush the crust with garlic oil after taking the pizza out of the oven.
Ingredients
- 2.5 cups all purpose flour
- 2 teaspoons sugar
- 1.25 teaspoons fine sea salt
- 0.5 teaspoons diastatic malt powder
- 1 cup water
- 1.5 teaspoons instant yeast
- 28 ounces peeled San Marzano tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 pinch sugar
- 1 peperonni
- 1 cup smoked white cheddar cheese
- 1 cup Monterey Jack cheese
- 1 cup mozzarella cheese
- 0.25 cup olive oil
- 3 cloves garlic
- 1 pinch flaky salt
- 0.5 cup cornmeal
- 0.5 cup all purpose flour
Equipment
phonepizza peelpizza stonewhiskblenderknifegrater
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