- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 700 kcal
Quick summary
“The pepperoni pizza brings together oil-kneaded dough topped with slices of seasoned salami and grated mozzarella cheese. The method requires kneading the flour for ten minutes and resting for thirty minutes so the gluten relaxes, allowing uniform opening in the baking sheet. In the oven preheated to 220°C, the crust bakes while the pepperoni slices brown and release their seasoned oils over the melted cheese. Dried oregano finishes the classic pizzeria profile with practicality for four servings.”
What you need to know
- Knead the dough for 10 minutes until you get a soft and elastic consistency that does not tear when opening.
- Wait for the 30-minute rest covered with a cloth to facilitate opening the disc.
- Bake at 220°C for 20 minutes until the bottom is baked and the pepperoni is slightly toasted.
Ingredients
Main
- Dough: 3 cups of wheat flour, 1 tablespoon of sugar, 1 tablespoon of dry biological yeast, 1 teaspoon of salt, 2 tablespoons of olive oil, 1 cup of warm water.
- Filling: 1 cup of tomato sauce, 200g of grated mozzarella cheese, 150g of sliced pepperoni, oregano to taste.
Instructions
Principal
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add the olive oil and warm water, mixing until a homogeneous dough is obtained.
- Knead the dough for about 10 minutes until it is soft and elastic.
- Cover the dough with a cloth and let it rest for 30 minutes.
- Preheat the oven to 220°C.
- Meanwhile, stretch the dough on a floured surface until it reaches the size of the baking sheet.
- Place the dough on the baking sheet, applying the tomato sauce evenly.
- Distribute the mozzarella cheese and pepperoni slices on top.
- Finish by sprinkling oregano to taste.
- Place in the oven and bake for approximately 20 minutes or until the pizza is golden.
- Remove from the oven, let it cool for a few minutes and cut into slices.
Chef's tips
- Distribute the pepperoni slices without overlapping so that the heat bakes each piece evenly.
- Dry very greasy slices of pepperoni with paper towels before spreading them on the assembly.
- Position the baking sheet in the lower part of the oven for the first 10 minutes to toast the base.
Variations
- With catupiry: make swirls of creamy requeijão between the pepperoni slices before baking.
- Spicy pepperoni: sprinkle dried red pepper flakes over the mozzarella cheese.
- With red onion: add thin rings of red onion over the filling to add crunch.
Substitutions
- Pepperoni can be substituted with thin slices of traditional smoked calabresa sausage.
- Grated mozzarella cheese can be mixed with prato cheese or aged provolone.
- The oil in the dough can be swapped for vegetable corn or sunflower oil in emergencies.
How to store
Store in an airtight container under refrigeration for up to 3 days. Reheat in a covered skillet over low heat for 5 minutes or in the oven at 180°C for 8 minutes to restore the crunchiness of the edge.
Can it be frozen?
The pizza can be frozen assembled raw on a lined baking sheet and wrapped in plastic wrap for up to 60 days. Bake directly from frozen in a preheated oven at 220°C for about 25 minutes.
What to serve with
Present the whole pizza on a round wooden board. Slice into 8 symmetrical portions with a pizza cutter and serve hot with oregano sprinkled fresh over the bubbling cheese.
Frequently asked questions
How to ensure the pizza crust stays crispy in a home oven?
Preheat the oven to 220°C for at least 20 minutes before placing the pizza, and use a preheated metal baking sheet or pizza stone to transfer heat quickly to the dough.
What is the difference between calabresa and pepperoni?
Brazilian calabresa is cured and smoked with a predominant flavor of calabrian pepper and garlic, while pepperoni is seasoned with sweet and spicy paprika, having a finer grind and drier texture.
Why does pepperoni pizza release so much oil when baking?
Pepperoni is a sausage rich in pork fat that liquefies under high temperature. To mitigate, pat the slices dry with paper towels before placing them over the mozzarella and avoid overly fatty cheeses.
Can I let the dough rest for more than 30 minutes?
Yes, the dough can rest for up to 2 hours at room temperature or up to 24 hours in the refrigerator. The extended time improves the digestibility and fermented flavor of the pizza.
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