Pepé Recipe
Nitrate-free pepperoni, whole milk mozzarella, red sauce
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Ingredients
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Pizza Dough
Toppings
Method
Pizza Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well to ensure even distribution.
- 3
Combine Ingredients
Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Stir until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- 5
Let it Rise
Place the kneaded dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Pizza Assembly
- 6
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to your desired thickness, about 12 inches in diameter.
- 8
Add Sauce
Spread the red sauce evenly over the shaped dough, leaving about 1/2 inch around the edges for the crust.
- 9
Add Cheese
Sprinkle the whole milk mozzarella cheese over the red sauce, ensuring an even layer.
- 10
Add Pepperoni
Arrange the nitrate-free pepperoni slices evenly over the cheese.
- 11
Bake the Pizza
Carefully transfer the pizza to the preheated oven (or pizza stone) and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- 12
Slice and Serve
Remove the pizza from the oven and let it cool for a couple of minutes. Slice into wedges and serve hot.
