Homemade Pepperoni Pizza

Ingredients

Preparation

FOR THE DOUGH

1. In a stand mixer, combine flour, water and yeast.
2. Knead the mix at medium-low speed for about 3-4 minutes. Pour in oil and salt and continue kneading, ensuring all ingredients are well incorporated, until the dough forms. Let rest at room temperature for 15 minutes.
3. Knead again for 3 minutes. Divide dough into 4 equal parts and shape into balls.
4. Place the dough on a well-floured work surface, cover with damp cloth and let rise at room temperature for 3-4 hours.

ASSEMBLY

1. Preheat oven at 500°F.
2. Place a pizza stone on the middle oven rack and heat for at least 1 hour.
3. Place each ball of dough on a well-floured workspace and, using fingers, stretch out the dough in all directions at first. Then shape into circle or square, as desired.
4. Put the sauce in the middle of the stretched-out dough and, using the back of a spoon, spread it on the surface, leaving a ½ inch border for the crust.
5. Arrange the pepperoni slices evenly over the surface, then sprinkle the shredded mozzarella on top.
6. Using a pizza peel, slide one pizza on the stone in the oven. Bake 7 to 10 minutes, or until crust is golden brown and the cheese is bubbling.
7. Finish with a drizzle of spicy oil (optional) and serve. Buon appetito!
   
   
   
   

FAQ

1. Can I make this pizza without a pizza stone or pizza peel?
   
   Yes! If you don’t have a pizza stone or pizza peel, you can simply place your pizza on an aluminum pizza pan or a baking sheet. Keep in mind that the cooking time may vary. For a 12-inch pizza, bake at 500 °F for approximately 10 to 15 minutes. Keep an eye on the pizza and adjust the cooking time as needed, until the crust is golden brown and the toppings are cooked to your liking.
   
   For results that are closer to a stone-baked pizza, you can purchase a pizza stone and a pizza peel at Quincaillerie Dante.
2. How can I prevent the dough from sticking to the work surface or pizza peel?
   
   Lightly flour your work surface before stretching the dough. To prevent the pizza from sticking to the peel, sprinkle it with a little flour or, even better, fine semolina. Avoid using too much, however, as any excess can burn in the oven. Once the pizza is topped, give the peel a gentle shake to make sure the dough moves freely before transferring it to the oven.
3. Can I prepare the dough ahead of time?
   
   Yes! You can refrigerate the dough for 8 to 24 hours. When ready to use, let it come to room temperature for 30 to 45 minutes.