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Delicious Pepperoni Pizza: Brazil's Favorite

Name: Delicious Pepperoni Pizza: Brazil's Favorite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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.

Por

Master Receita Solta

Delicious Pepperoni Pizza: Brazil's Favorite

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories700 kcal

Resumo para quem tem pressa

"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."

Delicious Pepperoni Pizza: Brazil's Favorite

O Que Você Precisa Saber

- 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 Course

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

Main Course

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.

Distribua o queijo muçarela e as fatias de pepperoni por cima.

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.

Equipe sua Cozinha

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Chef Tips

- Distribua as fatias de pepperoni sem sobreposição para que o calor asse cada pedaço por igual. - Seque fatias muito gordurosas de pepperoni com papel-toalha antes de espalhar na montagem. - Posicione a assadeira na parte baixa do forno nos primeiros 10 minutos para tostar a 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

- O pepperoni pode ser substituído por fatias finas de calabresa defumada tradicional. - O queijo muçarela ralado pode ser mesclado com queijo prato ou provolone curado. - O azeite da massa pode ser trocado por óleo vegetal de milho ou girassol em emergências.

How to Store

Guarde em pote hermético sob refrigeração por até 3 dias. Reaqueça em frigideira tampada em fogo baixo por 5 minutos ou no forno a 180°C por 8 minutos para restaurar a crocância da borda.

Can You Freeze It?

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

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.

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.