White Pepperoni Pizza Recipe

Mix and knead

In a large bowl or the bowl of a stand mixer, combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix with a dough hook on low for 2 minutes, then increase to medium and knead 5–6 minutes until smooth and elastic. If kneading by hand, turn onto a floured surface and knead 8–10 minutes.

First rise

Form dough into a ball, lightly oil the bowl, place dough back in bowl and cover with plastic wrap or a damp towel. Let rise in a warm place for 60–75 minutes, or until doubled in size.

Divide and rest

Punch the dough down, divide into two equal portions (about 10–11 ounces each). Form into tight balls, place on a lightly floured tray, cover, and rest 20–30 minutes before shaping. For a crisper crust, refrigerate covered for up to 24 hours and bring to room temperature 30–60 minutes before shaping.

Make béchamel-style white sauce

In a small saucepan over medium heat, melt the butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle in the flour and whisk constantly for 1–1.5 minutes to cook the raw flour taste. Gradually whisk in the milk until smooth. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon (3–5 minutes).

Finish sauce

Remove from heat and whisk in the grated Parmesan, white pepper, salt and a pinch of nutmeg. Taste and adjust seasoning. Sauce should be fairly thick but still pourable — if too thick, whisk in up to 2 tbs additional milk. Let cool slightly while shaping pizzas.

Preheat oven and prepare surfaces

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a convection setting, use it. Lightly dust a pizza peel or an inverted baking sheet with semolina or flour to prevent sticking.

Shape crusts

On a lightly floured surface, press one dough ball into a flat disc, then stretch or roll to a 12-inch circle, leaving a slightly thicker rim (about 1/2 inch). Transfer the shaped dough to the prepared, floured pizza peel or inverted baking sheet.

Sauce and cheese

Spread about 1/3 to 1/2 cup of the white sauce over the dough, leaving the rim bare. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce, then follow with 3/4 cup shredded fontina. The two cheeses melt well together and create a creamy, slightly nutty base.

Add pepperoni and finish

Arrange 12 pepperoni slices evenly over the cheese on each pizza (about half the package per pizza). If you like a curl/edge crisp on the pepperoni, slightly overlap some slices. Drizzle or brush a little olive oil over the crust edge and sprinkle a light pinch of the crushed red pepper flakes over the pepperoni if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheeses are bubbling and lightly browned. Baking time will vary by oven and thickness of dough.

Finish and rest

Remove pizza to a cooling rack or cutting board. Immediately grate a little Pecorino or Parmesan over the top if using, and sprinkle with chopped parsley. Let rest 3–4 minutes for the cheese to set, then slice and serve.