Homemade Pepperoni Pizza

70 mins
Serves 1
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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