Brown and Red Pepperoni Pizza Recipe 🍕🍕🍷😊

Brown and Red Pepperoni Pizza Recipe 🍕🍕🍷😊

Yield: 1 medium pizza (4-6 slices)

Preparation time: 1 hour (including dough proofing)

Ingredients

Dough: 300 g wheat flour (type 00 or all-purpose flour)

180 ml warm water (about 37°C)

1 teaspoon active dry yeast (or 3 g fresh yeast)

1 teaspoon salt

1 teaspoon sugar

1 tablespoon olive oil

Tomato Sauce (red)

: 200 g peeled tomatoes (or 3 very ripe fresh tomatoes, peeled)

1 tablespoon olive oil

1 clove garlic (optional, crushed)

1 teaspoon oregano

1 pinch salt

1 pinch sugar (to balance the acidity, if desired) (as needed)

Toppings

: 150-200g shredded or sliced mozzarella

80-100g sliced pepperoni (preferably thinly sliced for crunch)

Optional: Fresh basil, oregano, or chili peppers to finish

Instructions

1. Prepare the dough: In a bowl, combine the warm water with the sugar and yeast. Let it sit for 5-10 minutes until foamy (a sign that the yeast is active).

In another large bowl, combine the flour and salt. Make a well in the center and add the yeast and olive oil mixture.

Knead until a dough forms. Knead for about 8-10 minutes (by hand or in a stand mixer with a dough hook) until smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place for 30-45 minutes, or until doubled in size.

2. Prepare

The sauce: Mash the peeled tomatoes (or process fresh, peeled tomatoes). In a small saucepan, heat the oil and sauté the garlic (if using) for 1 minute.

Add the tomatoes, oregano, salt, and sugar. Cook over low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly. Let cool.

3. Assemble the pizza:

Preheat the oven to the highest temperature possible (ideally 250-300°C) for at least 45 minutes. If you have a pizza stone, place it in the oven to heat.

Divide the dough into a ball (for a medium pizza) and roll it out with a rolling pin or your hands on a floured surface into a 30cm disc.

Transfer the dough to a greased baking sheet or pizza stone (use a pizza peel or aluminum foil for ease).

Spread a thin layer of the vibrant red tomato sauce over the dough, leaving a 1/2-inch border.

Top with the mozzarella and distribute the pepperoni slices evenly.

Optional: Sprinkle with oregano or red pepper flakes for an extra kick.

4. Bake

: Bake the pizza for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If you prefer a browner crust, bake for an additional 2-3 minutes, but be careful not to burn it.

Remove from the oven and, if desired, top with fresh basil leaves.

5. Serve:

Cut into slices and serve immediately, with the crispy brown crust and bright red sauce contrasting with the pepperoni.