White Pepperoni Recipe

Bloom yeast

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

In a large bowl combine flour and salt. Make a well in the center, add the foamed yeast mixture and olive oil. Stir until the dough comes together.

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

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch down dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

In a small saucepan over medium heat melt butter. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Whisk in the 2 tablespoons flour and cook 1 minute to remove raw flour taste.

Gradually whisk in the milk, ensuring no lumps. Bring to a gentle simmer, whisking constantly, until sauce thickens, about 3–4 minutes.

Remove from heat and whisk in grated Parmesan, white pepper, and salt. Taste and adjust seasoning. The sauce should be pourable but slightly thick; if too thick, thin with 1–2 tablespoons milk.

Let sauce cool slightly while you preheat the oven.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it and dust with cornmeal or semolina.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired size). Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush the dough edge lightly with olive oil to encourage browning.

Spread an even layer (about 3/4 to 1 cup) of the white sauce over the dough, leaving a 1/2–1 inch border for the crust.

Evenly sprinkle the shredded mozzarella and then the shredded fontina over the sauce. Distribute pepperoni slices evenly on top of the cheeses. Optionally add a light sprinkle of freshly cracked black pepper.

If using a pizza stone, slide pizza onto the preheated stone. If using a baking sheet, place sheet in the oven. Bake 8–12 minutes or until crust is golden and cheese is bubbly and beginning to brown. Watch closely as oven temperatures vary.

Remove pizza and let rest 2–3 minutes. Garnish with chopped fresh basil or parsley if desired, slice, and serve.