Receita Solta

Crispy Pepperoni Pizza: The Flavor that Conquered Brazil

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Por

Master Receita Solta

Crispy Pepperoni Pizza: The Flavor that Conquered Brazil
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories960 kcal

Resumo para quem tem pressa

"Crispy pepperoni pizza combines well-fermented homemade dough with thin slices of spicy salami over tomato sauce and mozzarella cheese. It is worth making because of the 220°C heat that toasts the edges of the sausage, making them crispy and aromatic."

Crispy Pepperoni Pizza: The Flavor that Conquered Brazil

O Que Você Precisa Saber

- Ativação do fermento biológico seco em água morna com açúcar por 5 minutos antes da sova com azeite de oliva e sal - Descanso obrigatório da massa por 30 minutos em local aquecido coberta com pano limpo até expandir o volume - Cobertura com 400g de molho de tomate, 300g de muçarela ralada e 200g de pepperoni fatiado assada a 220°C por 15 minutos

Ingredients

Main Course

  • For the Dough:
  • 500g all-purpose flour
  • 10g of sugar
  • 10g of salt
  • 10g of dry yeast
  • 300ml of warm water
  • 30ml olive oil
  • For the Frosting:
  • 400g of tomato sauce
  • 300g of grated mozzarella cheese
  • 200g of sliced pepperoni
  • Use warm water to better activate the yeast.
  • Let the dough rest enough to become soft.
  • If desired, add oregano to the sauce for extra flavor.
  • You can use gouda or cheddar cheese for flavor variations.
  • Try adding bell peppers or onions to the topping.

Instructions

Main Course

1

In a bowl, mix the flour, sugar, and salt.

2

In another bowl, dissolve the yeast in warm water and let it rest for 5 minutes.

3

Add the yeast mixture to the dry ingredients and start mixing.

4

Add the olive oil and knead the dough until smooth and elastic.

5

Let the dough rest in a warm place for about 30 minutes, covered with a cloth.

6

Preheat the oven to 220°C.

7

After the dough rises, roll it out into a round shape with a rolling pin.

8

Transfer the batter to the greased pan and spread the tomato sauce evenly.

9

Add the mozzarella cheese and distribute the pepperoni slices on top.

10

Bake in the oven for about 15 minutes or until the edge is golden.

11

Remove from the oven, let cool slightly, and serve.

Equipe sua Cozinha

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Chef Tips

- Fatie o pepperoni bem fino para que as bordas curvem para cima durante o forneamento, formando conchinhas com borda crocante - Não sobreponha excessivamente as fatias de pepperoni para permitir que a gordura liberada toste uniformemente sem criar poças - Polvilhe sêmola de trigo ou fubá mimoso na bancada ao abrir a massa para conferir crocância extra na base da crosta inferior

Variations

- Pepperoni com mel picante regando fios finos de mel com pimenta-calabresa sobre a pizza imediatamente após retirar do forno - Versão com cebola e pimentão adicionando anéis finos de cebola roxa e tiras de pimentão verde entre as fatias de pepperoni - Pizza com borda recheada enrolando queijo muçarela ralado na extremidade da massa antes de distribuir o recheio central

Substitutions

- O pepperoni fatiado pode ser substituído por fatias finas de salame italiano, paio fatiado bem fininho ou chouriço espanhol - O molho de tomate tradicional pode ser trocado por passata rústica de tomates pelados temperada apenas com sal e azeite - O queijo muçarela pode ser parcialmente substituído por queijo gouda, cheddar inglês ralado ou queijo provolone suave

How to Store

Store cold slices in an airtight container in the refrigerator for up to 3 days. To reheat and recover the crispiness of the pepperoni and the dough, place in a skillet with a lid over low heat for 4 minutes or in the oven at 190°C for 8 minutes.

Can You Freeze It?

The raw fermented dough can be frozen in balls greased with olive oil for up to 90 days. The assembled raw pizza also freezes well for up to 30 days in plastic wrap; bake directly in the preheated oven at 220°C without thawing beforehand.

What to Serve With

Serve accompanied by olive oil flavored with dried oregano and fresh basil leaves. To accompany the fat and spice of the pepperoni, craft IPA beers, chilled sodas, or citrus juices are perfect choices.

Frequently Asked Questions

How to make pepperoni have very crispy edges?

Use thin slices and bake the pizza in a very hot oven at 220°C or higher; the thermal shock contracts the edges of the slice and toasts the fat.

Why should the pasta water be warm and not hot?

The water should be warm to the touch of the wrist (about 36°C); if it is too hot (above 45°C), it will kill the yeast microorganisms.

How to prevent the pizza from becoming too greasy?

If the pepperoni releases too much oil during the first minutes, gently press a paper towel over the center before serving.

Can the dough be rolled out with a rolling pin?

You can roll it out with a rolling pin for uniform thickness, or gently stretch it by hand from the center to the edges to preserve air pockets.

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