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Restaurants›Altezza Rooftop Bar Chicago›Pepperoni Recipe

Pepperoni Recipe

Name: Altezza Rooftop Bar Chicagos Pepperoni Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp fine sea salt; 1 cup warm water; 1 tbs extra-virgin olive oil; 1 tsp granulated sugar; 1 cups Mutti canned peeled tomatoes; 1 tsp extra-virgin olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 0.25 tsp red pepper flakes; 12 slices cup-and-char pepperoni, thinly sliced; 2 cups whole-milk mozzarella, shredded or thinly sliced; 2 tbs grated Pecorino or Parmesan (optional); 6 leaves fresh basil leaves; 1 tsp extra-virgin olive oil (for finish); 2 tbs semolina or cornmeal (for dusting); 1 tsp olive oil spray or brush

Inspired by Altezza Rooftop Bar Chicago

Time2h

Serves2

Cup & char pepperoni, mozzarella, Mutti tomatoes

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Ingredients

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Dough

3 cups 00 bread flour

1 tsp instant dry yeast

1 tsp fine sea salt

1 cup warm water

1 tbs extra-virgin olive oil

1 tsp granulated sugar

Sauce

1 cups Mutti canned peeled tomatoes

1 tsp extra-virgin olive oil

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp fine sea salt

1 tsp freshly ground black pepper

1/4 tsp Red pepper flakes

Toppings & Cheese

12 slices cup-and-char pepperoni, thinly sliced

2 cups whole-milk mozzarella, shredded or thinly sliced

2 tbs grated Pecorino or Parmesan (optional)

6 leaves Fresh basil leaves

1 tsp extra-virgin olive oil (for finish)

Assembly/Tooling

2 tbs semolina or cornmeal (for dusting)

1 tsp olive oil spray or brush

Method

Dough

Activate yeast and mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 2–3 minutes until foamy. Add olive oil, then stir in the flour and salt until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 more tablespoons of flour.

First rise

Lightly oil a clean bowl, place the dough seam-side down, cover with plastic or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Divide and rest

Punch down the dough, divide into one ball for a 12–14 inch pizza (or two smaller). Let dough rest, covered, for 15–20 minutes while you prepare sauce and preheat oven.

Sauce

Make a quick Mutti tomato sauce: Pour the canned Mutti peeled tomatoes into a bowl and crush them with your hands or a wooden spoon until mostly smooth with a few small chunks. Stir in 1 teaspoon olive oil, minced garlic, dried oregano, salt, black pepper and red pepper flakes. Taste and adjust seasoning. This sauce is uncooked and meant to be bright and fresh—keep it thin so it spreads easily (if very thick, stir in 1–2 tablespoons water).

Toppings & Cheese

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes (or as hot as your oven safely goes).

Shape the dough

On a surface dusted with semolina or cornmeal, press and stretch the rested dough ball into a 12–14 inch round, leaving a slightly thicker rim for the crust. Do not overwork—use your knuckles or fingertips to gently stretch for a thin center.

Assemble pizza

Brush or mist the shaped dough lightly with olive oil. Spread a thin, even layer (about 3/4 cup) of the Mutti tomato sauce over the dough, leaving a 1/2 inch border. Scatter the shredded mozzarella evenly over the sauce, leaving a little space near the edge. Arrange 12 slices of cup-and-char pepperoni evenly over the cheese. Finish with a light sprinkle of grated Pecorino/Parmesan if using.

Bake

Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is blistered and golden, the cheese is melted and bubbling, and pepperoni edges are crisp. Baking time will vary with oven temperature and stone heat—watch closely.

Finish

Remove pizza from oven, let rest 1–2 minutes. Scatter fresh basil leaves over the top and drizzle with 1 teaspoon olive oil. Slice and serve.

Assembly/Tooling

If you used a peel, dust it with semolina/cornmeal before transferring the assembled pizza to prevent sticking. If using a baking sheet, assemble directly on the sheet or on parchment paper for easier transfer. Clean up and store any leftover sauce and dough in airtight containers in the fridge.