Wild Pepperoni Recipe
House Red Sauce, Spicy Italian Calabrese Salami, Pepperoni, Mozzarella & Oregano
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Ingredients
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Pizza Dough (for 1 12" pizza)
House Red Sauce
Toppings
Finishing
Method
Pizza Dough (for 1 12" pizza)
- 1
Activate yeast
In a small bowl, combine warm water and sugar, sprinkle the active dry yeast on top, stir gently, and let sit 5–7 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 4–5 minutes by hand).
- 3
Knead
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or 4–5 minutes in a mixer with dough hook). If dough is sticky, add up to 2 tablespoons flour, 1 tablespoon at a time.
- 4
- 5
Punch and rest
Gently deflate the dough, form into a ball again, and let rest 10 minutes before shaping into a 12-inch round.
House Red Sauce
- 6
Cook sauce
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, black pepper, and optional sugar. Stir to combine.
- 7
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before using.
Assembly & Baking
- 8
Preheat oven
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use that for best results.
- 9
Shape dough
On a lightly floured surface, press and stretch the rested dough into a 12-inch round about 1/4" thick at the center with a slightly thicker edge for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with flour or semolina.
- 10
Sauce and cheese
Spread 1/3 to 1/2 cup of the house red sauce evenly over the dough, leaving a 1/2" rim. Sprinkle the shredded mozzarella evenly over the sauce to cover most of the surface.
- 11
Add cured meats
Distribute the Calabrese salami slices evenly over the cheese, then layer the pepperoni slices on top. Arrange slices so edges overlap slightly — this encourages curling and crisping.
- 12
Season and oil
Drizzle 1 teaspoon extra-virgin olive oil over the toppings, sprinkle 1/2 teaspoon dried oregano and 1/4 teaspoon crushed red pepper if using. Lightly season the exposed crust with a pinch of coarse sea salt and freshly ground black pepper.
- 13
Bake
Slide pizza onto the preheated stone or steel and bake 7–10 minutes until crust is golden and blistered and cheese is melted and bubbling. Baking time will vary with oven temperature; watch for the desired char and crispness.
- 14
Finish
Remove pizza from oven, let rest 1–2 minutes. If using, scatter fresh basil leaves over the top. Slice into 8 slices and serve immediately.