Large Pepperoni And Heat Recipe
tomato sauce, mozzarella, beef peperoni,sauteed mushroom and crushed red pepper
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Ingredients
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Dough
Sauce
Toppings
Finish & Tools
Method
Dough
- 1
Bloom yeast and combine
In a large mixing bowl, stir warm water, sugar and instant yeast. Let sit 5 minutes until foamy.
- 2
Make dough
Add flour, olive oil and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn 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.
- 3
First rise
Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 1 to 1¼ hours.
- 4
Shape dough
Punch dough down and transfer to a lightly floured surface. Using your hands, stretch or roll into a 14–16 inch round for a large pizza. Transfer to a pizza peel or baking sheet lightly dusted with cornmeal/semolina. Let rest 10 minutes while preparing toppings and oven.
Sauce
- 5
Make quick sauce
In a small saucepan over medium-low heat, warm 1 tsp olive oil. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes and tomato paste, stir until combined. Add dried oregano, salt, black pepper and 1 tsp crushed red pepper flakes. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.
Toppings
- 6
- 7
Assemble pizza
Preheat the oven to 500°F (260°C) with a pizza stone on the middle rack if you have one, or preheat a baking sheet. Brush the dough edge with 1 tbsp olive oil. Spread an even layer of the tomato sauce over the dough, leaving a ¾–1 inch rim. Sprinkle 2½ cups of shredded mozzarella evenly over the sauce. Distribute the sautéed mushrooms over the cheese, then arrange beef pepperoni slices to cover the pizza. Add the remaining ½ cup mozzarella in a few spots for extra melting. Sprinkle 1 tsp crushed red pepper flakes across the top for heat (adjust to taste).
- 8
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 10–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and developing light brown spots. If using a convection setting, check at 8–10 minutes.
- 9
Finish
Remove pizza from oven. Let rest 2–3 minutes, then brush the crust edge lightly with olive oil. Tear fresh basil leaves (if using) over the pizza. Slice and serve immediately with extra crushed red pepper on the side.