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Pepperoni Recipe

Name: King Taps King Wests Pepperoni Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.25 cups Warm water (about 110°F/43°C); 2.25 tsp Active dry yeast; 1 tsp Sugar; 1.5 tsp Salt; 2 tbs Olive oil; 1.5 cups Canned crushed tomatoes; 2 cloves Garlic, minced; 1 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Dried oregano; 0.25 tsp Black pepper; 2 cups Mozzarella cheese, shredded; 0.5 cups Parmesan cheese, grated; 1 cup Pepperoni slices; 0.25 cup Fresh basil leaves

Inspired by King Taps King West

Time2h

Serves4

tomato sauce, mozzarella, parmesan, basil

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/4 cups Warm water (about 110°F/43°C)

2 1/4 tsp Active dry yeast

1 tsp sugar

1 1/2 tsp Celtic sea salt

2 tbs olive oil

Tomato Sauce

1 1/2 cups Canned crushed tomatoes

2 cloves Garlic, minced

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp Dried oregano

1/4 tsp black pepper

Toppings

2 cups Mozzarella cheese, shredded

1/2 cups Parmesan cheese, grated

1 cup Pepperoni slices

1/4 cup Fresh basil leaves

Method

Dough Preparation

Activate the yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

Make the dough

In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.

Knead the dough

Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.

Let the dough rise

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Tomato Sauce

Cook the garlic

In a saucepan over medium heat, add olive oil and minced garlic. Sauté for 1–2 minutes until fragrant but not browned.

Simmer the sauce

Add crushed tomatoes, salt, oregano, and black pepper. Reduce heat and simmer for 15–20 minutes, stirring occasionally. Remove from heat and set aside.

Assembling the Pizza

Preheat oven

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.

Shape the dough

Punch down the risen dough and transfer it to a floured surface. Roll or stretch it into a 12–14 inch circle.

Add sauce and cheese

Spread a thin layer of tomato sauce over the dough, leaving a ½-inch border. Top with shredded mozzarella and grated parmesan.

Add pepperoni

Arrange pepperoni slices evenly over the cheese layer.

Bake

Transfer the pizza to a baking sheet or preheated stone and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Add basil and serve

Remove pizza from the oven and immediately top with fresh basil leaves. Slice and serve hot.