Pepperoni Pizza-tomato, Pecorino, Caciocavallo, Dried Oregano Recipe
Make Pepperoni Pizza-tomato, Pecorino, Caciocavallo, Dried Oregano Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture along with olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Topping and Baking
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 6
Prepare the Pizza Base
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.
- 7
Add Tomato Sauce
Spread the tomato sauce evenly over the rolled-out dough, leaving a small border around the edges.
- 8
Add Toppings
Evenly distribute the pepperoni slices over the sauce, then sprinkle the grated pecorino and caciocavallo cheeses on top. Finally, sprinkle dried oregano over the pizza.
- 9
Bake the Pizza
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- 10
Garnish
Remove the pizza from the oven and let it cool for a few minutes. Optionally, garnish with fresh basil before slicing.