Pepperoni Pizza

Ingredients

• 500g Strong White Bread Flour
• 325ml Lukewarm Water
• 7g Instant Dried Yeast
• 10g Fine Sea Salt
• 15ml Extra Virgin Olive Oil
• 300g Canned Plum Tomatoes
• 1 Garlic Clove, finely grated
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Chilli Flakes
• 250g Low-Moisture Mozzarella, grated
• 50g Parmesan, finely grated
• 150g Pepperoni, thinly sliced
• 2 tablespoons Hot Honey
• Fresh Basil Leaves, for finishing
• Semolina or Flour, for dusting

Instructions

1. Combine the flour and yeast in a large bowl, then gradually add the water and mix until a rough dough forms.
2. Add the salt and olive oil and knead for 8–10 minutes until the dough is smooth and elastic.
3. Cover and leave to rise at room temperature for about 2 hours, or until doubled in size.
4. Divide the dough into two equal balls, cover, and leave to rest for another 30 minutes.
5. Crush the tomatoes and mix with the garlic, oregano, chilli flakes, and a small pinch of salt.
6. Preheat the oven to its highest temperature with a pizza stone or steel inside for at least 45 minutes.
7. On a lightly floured surface, stretch one dough ball into a round approximately 30cm across, leaving a slightly thicker edge.
8. Spread half of the tomato sauce over the dough, leaving the outer edge uncovered.
9. Scatter over half of the mozzarella and Parmesan, then arrange half of the pepperoni generously across the surface.
10. Transfer the pizza to the hot stone or steel and bake until the crust is deeply golden, the cheese is bubbling, and the edges of the pepperoni are crisp and curled.
11. Remove from the oven and drizzle lightly with hot honey.
12. Finish with a few fresh basil leaves and serve immediately.
13. Repeat with the remaining dough and toppings.

instructions_source: editorial-classic