Una pizza “pepperoni” fatta come si deve: impasto fragrante e leggero, salsa semplice e profumata, mozzarella filante e dischetti di pepperoni che diventano croccanti ai bordi.
Step 1: Make the dough (mix + first rest)
In a large bowl, mix flour and yeast. Add water and stir until no dry flour remains (it’ll look shaggy). Cover and rest 15 minutes (this helps hydration and improves chew).
Step 2: Salt + oil, then knead briefly
Sprinkle in salt, then drizzle in olive oil. Knead in the bowl (or on the counter) 3–5 minutes until smoother and slightly elastic. The dough should feel tacky but not gluey; if it’s very sticky, keep kneading rather than adding lots of flour.
Step 3: Bulk rise
Lightly oil the bowl, place dough inside, cover. Let rise at room temp until puffy and increased by about 50%, ~1–2 hours depending on your kitchen.
Step 4: Divide + cold ferment (the “authentic” upgrade)
Turn out dough, divide into 2 equal pieces. Shape into tight balls (tuck edges underneath to create surface tension). Place in lightly oiled containers, cover, and refrigerate 10–12 hours (or up to 24). This develops flavor and makes the crust airy.
Step 5: Bring to room temp
Remove dough from fridge 60–90 minutes before baking. Keep covered so it doesn’t skin over. It should relax and become soft and pillowy.
Step 6: Make the sauce
In a bowl, hand-crush tomatoes (or pulse briefly). Stir in garlic, oregano, sugar (if using), salt, olive oil, and pepper. Taste: it should be bright, slightly salty, and aromatic.
Step 7: Preheat oven hard
Place a pizza stone/steel on the top third rack. Heat oven to **maximum** (ideally **275–300°C / 525–575°F**) for **45–60 minutes**. (This is the biggest factor for a proper pizza at home.)
Step 8: Stretch the dough (don’t roll)
On a lightly floured surface, press dough into a disk, leaving a thicker rim. Lift and stretch over knuckles, rotating, until **10–12 inches**. Aim for a thin center you can almost see light through, with a puffy edge.
Step 9: Top like a pro
Transfer to a floured peel or inverted baking sheet. Spread **3–4 tbsp sauce** (go light—too much makes it soggy). Add mozzarella, then Parmigiano. Lay pepperoni evenly (slight overlaps are fine; they’ll cup and crisp). Add a tiny pinch of chilli flakes if desired.
Step 10: Bake (high heat, fast)
Launch onto the hot stone/steel. Bake **7–10 minutes**, rotating once halfway, until the crust is deeply browned in spots, cheese is bubbling, and pepperoni edges are crisp.
Step 11: Finish + rest
Drizzle **1 tsp** extra-virgin olive oil. Rest 1 minute (helps cheese set slightly), then slice and serve hot.
| Calories | 720 kcal |
| Protein | 32g |
| Carbs | 78g |
| Fat | 30g |