Spicy Pepperoni Pizza
Spicy Pepperoni Pizza
Rated 5.0 stars by 1 users
Category
Olive Tapenade Bucatini
Cuisine
Italian
Prep Time
130 minutes
Cook Time
40 minutes
It’s easier than you think, and it is as good as it looks. Master the art of pizza making and spice up your next home cooked dinner with this easy and delicious recipe.
Alice Noel Fabi
Ingredients
-
Mother yeast, 1 ounce (2 tablespoons) – Lievito Madre by Molino Rossetto
-
1 pound 00 Flour (500g), by Molino Rossetto
-
Luke warm water, 300ml
-
Sea salt, 1 tablespoons
-
Sugar, 1 tablespoon
-
½ pound Tomato salsa
-
1 pound Mozzarella
-
¼ pound Italian Salame (pepperoni)
-
Roi Chili Evoo
-
Fresh basil to garnish
Directions
METHOD
In a bowl add flour, mother yeast, sugar, salt and water. Mix well and knead for about 10 minutes until smooth and uniform. Shape into a ball, cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375 F. Roll the dough lightly using a rolling pin and using flour to handle.Then place into a baking tray, cover with a layer of tomato salsa, pieces of torn mozzarella and salame. Season with a little salt, a tablespoon of chili EVOO and a few leaves of fresh basil. Bake for about 30 to 40 minutes, until the crust looks crispy and light brown. Finish with extra raw chili EVOO.
Recipe Video
Recipe Note
Spicy Pepperoni Pizza
Rated 5.0 stars by 1 users
Category
Olive Tapenade Bucatini
Cuisine
Italian
Prep Time
130 minutes
Cook Time
40 minutes
It’s easier than you think, and it is as good as it looks. Master the art of pizza making and spice up your next home cooked dinner with this easy and delicious recipe.
Alice Noel Fabi
Ingredients
-
Mother yeast, 1 ounce (2 tablespoons) – Lievito Madre by Molino Rossetto
-
1 pound 00 Flour (500g), by Molino Rossetto
-
Luke warm water, 300ml
-
Sea salt, 1 tablespoons
-
Sugar, 1 tablespoon
-
½ pound Tomato salsa
-
1 pound Mozzarella
-
¼ pound Italian Salame (pepperoni)
-
Roi Chili Evoo
-
Fresh basil to garnish
Directions
METHOD
In a bowl add flour, mother yeast, sugar, salt and water. Mix well and knead for about 10 minutes until smooth and uniform. Shape into a ball, cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375 F. Roll the dough lightly using a rolling pin and using flour to handle.Then place into a baking tray, cover with a layer of tomato salsa, pieces of torn mozzarella and salame. Season with a little salt, a tablespoon of chili EVOO and a few leaves of fresh basil. Bake for about 30 to 40 minutes, until the crust looks crispy and light brown. Finish with extra raw chili EVOO.
Recipe Video
Recipe Note
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