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Restaurants›Mitten & Boot Cafe & Fine Food›Pepperoni Pizza Recipe

Pepperoni Pizza Recipe

Name: Mitten & Boot Cafe & Fine Foods Pepperoni Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2 tsp active dry yeast; 1 tbs olive oil; 1 tsp salt; 1 tsp sugar; 1 cups canned crushed tomatoes; 2 tbs tomato paste; 1 tsp olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to taste); 2 cups shredded mozzarella cheese; 20 to taste sliced pepperoni; 2 tsp cornmeal or flour (for dusting); 1 tbs olive oil (for brushing crust); 0.5 tsp red pepper flakes (optional); 6 to taste fresh basil leaves (optional)

Inspired by Mitten & Boot Cafe & Fine Food

Time2h

Serves2

Pizza sauce, mozzarella.pepperoni.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water

2 tsp Active dry yeast

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Sauce

1 cups canned crushed tomatoes

2 tbs tomato paste

1 tsp olive oil

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp sugar (optional, to taste)

Toppings & Assembly

2 cups shredded mozzarella cheese

20 to taste sliced pepperoni

2 tsp cornmeal or flour (for dusting)

1 tbs olive oil (for brushing crust)

1/2 tsp red pepper flakes (optional)

6 to taste fresh basil leaves (optional)

Method

Dough

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). If dough is sticky, add up to 2 tablespoons more flour total.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape

Punch down the risen dough and transfer to a floured surface. For one 12–14-inch pizza, stretch or roll dough into a round about 12–14 inches in diameter, leaving a slightly thicker edge for the crust. Dust your pizza peel or baking sheet with cornmeal or flour to prevent sticking.

Sauce

Combine ingredients

In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (don't brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low and cook 10–15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning.

Cool

Remove from heat and let sauce cool slightly before spreading on the dough (warm sauce can make the dough soggy). The sauce makes enough for one 12–14-inch pizza.

Toppings & Assembly

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, use the highest temperature available.

Assemble pizza

Brush the stretched dough edge lightly with 1 tablespoon olive oil. Spread an even layer of the cooled pizza sauce over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce. Arrange sliced pepperoni evenly over the cheese. If desired, sprinkle red pepper flakes.

Bake

Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven temperature and pizza thickness.

Finish

Remove pizza from oven and let rest 2–3 minutes. Top with fresh basil leaves if using. Slice and serve.