Pepperoni Mozzarella, House Red Sauce Recipe
Make Pepperoni Mozzarella, House Red Sauce Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
House Red Sauce
Toppings
Method
Dough
- 1
Activate yeast
Pour the warm water into a small bowl, stir in the sugar, then sprinkle the active dry yeast on top. Let sit undisturbed for 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.
- 2
Mix dough
In a large bowl combine the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms and most flour is hydrated.
- 3
Knead
Turn the dough onto a lightly floured surface and knead about 6–8 minutes until it becomes smooth, elastic, and slightly tacky. If dough is very sticky, sprinkle up to 1–2 tablespoons more flour while kneading.
- 4
- 5
Divide and shape
After resting, turn the dough onto a lightly floured surface, divide into 4 equal pieces (about 130–150 g each). Shape each piece into a tight ball and let them rest 5 minutes before rolling to relax the gluten.
House Red Sauce
- 6
Sauté garlic
While the dough is resting, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant — do not brown.
- 7
Simmer sauce
Add the crushed tomatoes, dried oregano, sugar, salt, black pepper, and red pepper flakes (if using). Stir, bring to a gentle simmer, and cook uncovered for 8–12 minutes to meld flavors and slightly thicken. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly.
- 8
Finish sauce
If you prefer a smoother sauce, pulse briefly with an immersion blender or mash with the back of a spoon. Keep the sauce warm or at room temperature until assembling.
Assembly & Bake
- 9
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is thoroughly heated.
- 10
Shape pizzettas
On a work surface lightly dusted with cornmeal, take one dough ball and press from the center outward with your fingers to form an 8-inch round, leaving a slightly thicker edge for a rim. You can also use a rolling pin for a thinner crust. Repeat for remaining dough balls, keeping shaped rounds on parchment or a well-dusted peel/board.
- 11
Sauce and toppings
Spread about 3–4 tablespoons of house red sauce evenly over each dough round, leaving the rim bare. Sprinkle roughly 1/2 cup shredded mozzarella on each pizzetta, then arrange 6 pepperoni slices per pizzetta (more or fewer to taste).
- 12
Bake
Slide the pizzettas (on parchment or floured peel) onto the preheated stone or baking sheet and bake for 8–10 minutes, rotating halfway through if needed, until the crust is golden and cheese is bubbly and lightly browned.
Finish
- 13
Final touches
Remove the pizzettas from the oven. Immediately scatter 2 fresh basil leaves on each hot pizzetta, sprinkle about 1 tablespoon grated Parmesan per 2 pizzettas (or 1/8 cup across all, divided), and drizzle each with a small amount of olive oil (about 1/4 tsp per pizzetta).
- 14
Rest and serve
Let the pizzettas rest 2 minutes to set, then slice or serve whole. Serve hot for brunch with optional crushed red pepper and extra basil.
