This Classic Italian Pepperoni Pizza recipe will go down a treat. The secret to this slice is the sauce – baby Roma tomatoes and a rich passata blended with herbs, garlic and chopped chilli.
Read on for the full recipe – part of our Italian-inspired Taste of Summer series.
Prep time: 40 mins + 9 hours to 2-3 days proofing (+2 mins cooking time)
Serves: 4
Featured Appliances: Kenwood ‘Multipro XL Weigh+’ Food Processor & Everdure ‘KILN’ 2-Burner Pizza Oven
Classic Italian Pepperoni Pizza Ingredients
150g pepperoni, thinly sliced
2 balls of fresh mozzarella
⅓ cup whole fermented red chillies in oil, chopped (optional)
½ bunch oregano, sprigs picked
½ bunch basil leaves, picked
Pizza dough
4 cups of double zero flour, plus extra for dusting
3 tsp sea salt flakes
1 tsp dried yeast
1 tbs extra virgin olive oil
Pizza sauce
400g can baby Roma tomatoes
1 cup passata
½ bunch basil, leaves picked
1 tsp caster sugar
3 garlic cloves
1 tbs chopped chilli in oil
Classic Italian Pepperoni Pizza Method
1. To make the pizza dough, combine flour and salt in a bowl and make a well in the centre. Combine yeast with 330ml lukewarm water in a large jug, whisking with a fork to dissolve.
2. Pour half of the mixture into the well, and use your hands to combine. Add oil and remaining yeast mixture, squeezing until combined. Knead on a clean bench for 5 minutes, until the dough is smooth and elastic.
3. Transfer dough to a large, lightly greased bowl. Cover with a tea towel and rest in a warm spot for 3 hours or until the dough is almost double in size. Divide dough into four even balls and place in a large container, spaced 10cm apart. Cover with a lid and rest for a further 6 hours or refrigerate for 2-3 days.
4. To make the pizza sauce, add ingredients to the Kenwood ‘Multipro XL Weigh+’ Food Processor . Blitz until smooth.
5. Bring dough to room temperature. Dust generously with flour and, using your hands, stretch the dough out to approximately 25cm, leaving a 2cm border.
6. Preheat the Everdure ‘KILN’ 2-Burner Pizza Oven with the main burner set to high.
7. Using the back of a spoon, spread ¼ cup of pizza sauce over the base. Top with pepperoni, torn mozzarella, chillies (if using) and oregano.
8. Turn the main burner to low and cook for 2 minutes. After 2 minutes, turn the main burner to high and cook for 20 more seconds, if necessary.
9. Sprinkle with basil, cut into slices and serve.
Discover More Italian-inspired Recipes from our Taste of Summer Series
► Grilled Octopus, Peperonata Sauce and Bitter Leaves Salad
► Citrus Sorbet & Vanilla Bean Gelato Cake with Italian Meringue
► Maritozzi with Spiked Marmalade & Ricotta Cream Recipe