Pinsa With Spicy Pepperoni Recipe

Activate yeast & mix

Warm 100 ml of the water to about 35–40°C (not hot). Stir in the honey, sprinkle the active dry yeast over the water and let sit 5–8 minutes until foamy. In a large bowl combine the Type 00 flour, bread flour and soy/rice flour. Make a well and pour in the foamy yeast mix, remaining water (200 ml), olive oil and salt (add salt after initial mixing so it doesn't contact yeast directly).

Hydrate & autolyse

Mix with a spoon until a shaggy, wet dough forms (pinsas are very hydrated). Cover the bowl and let sit 20–30 minutes (autolyse) to allow the flour to fully hydrate.

Knead

Perform a series of stretch-and-folds in the bowl every 15 minutes for 1 hour (about 3–4 sets): with wet hands lift one side of the dough and fold onto itself, rotate the bowl and repeat. Dough should become cohesive and slightly elastic but still loose. Optional: transfer to a lightly oiled surface and knead gently for 2–3 minutes if needed.

Bulk ferment

Oil a clean bowl lightly, place the dough seam-side down, cover tightly and let rise at room temperature (20–22°C) for 2 hours or until it has risen ~40–60%. For best flavor, refrigerate and do a slow overnight cold fermentation (8–24 hours).

Divide & rest

Gently turn the dough onto a lightly floured surface, divide into two equal portions (use a scale). Shape each portion into a loose oval ball, place on a floured tray, cover and rest 30–60 minutes at room temperature to relax the gluten.

Shape pinsa

Working with one dough ball at a time, press from the center outwards with fingertips to form an elongated oval about 25–30 cm long and 12–15 cm wide, keeping a slightly thicker rim. Avoid heavy rolling — pinsa dough should remain airy and irregular.

Make the sauce while the dough rests. In a small saucepan warm 10 ml olive oil over low heat, add minced garlic and gently sweat 30–45 seconds until fragrant (do not brown). Add the canned tomatoes and use a spoon to break them up, stir in salt, black pepper, dried oregano and red pepper flakes. Simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Cool slightly before using — sauce should be bright, slightly tangy and not overly watery.

Preheat

Place a pizza stone or heavy baking steel in the oven and preheat to the highest setting (250–290°C / 480–550°F) for at least 45 minutes. If using a home oven that goes to 250°C, allow full preheat time. If you have a countertop pizza oven, follow manufacturer recommendations for maximum heat.

Top the pinsa

Lightly dust a pizza peel or inverted baking sheet with semolina or fine cornmeal. Transfer one shaped pinsa to the peel. Spread a thin, even layer of the cooled tomato sauce (about 70–90 g per pinsa), leaving the rim clear. Distribute half of the torn/sliced mozzarella evenly. Arrange spicy pepperoni slices over the cheese, spacing to allow the dough to cook through. Drizzle a little olive oil around the rim and on top (about 5 ml).

Bake

Slide the pinsa onto the hot stone/steel. Bake 6–8 minutes at 290°C (or 8–10 minutes at 250°C), rotating once if necessary, until the crust is puffed, blistered and golden and the cheese is melted and slightly bubbling. Cooking time will vary with oven temperature — watch closely.

Finish

Remove pinsa from oven. Immediately add fresh basil leaves if using, a light drizzle of remaining olive oil, and sprinkle grated Parmigiano-Reggiano and flaky sea salt to taste. Add crushed red pepper to taste if you want extra heat. Let rest 1–2 minutes, then slice and serve.

Repeat assembly and bake for the second pinsa. Serve hot, 1 pinsa per person as a main or share between two as an appetizer. Leftover pinsa can be reheated in a 200°C oven for 5–7 minutes to refresh the crust.