PEPPERONI PIZZA
for 2 pizzas d=26–28 cm
Pepperoni Pizza
for 2 pizzas d=26–28 cm
BASIC TOMATO SAUCE
Ingredients Total weight: ~ 345 g 100%
• Tomato passata 300 g 87%
• Sugar 15 g 4%
• Apple cider/white wine vinegar 10 g 3%
• Butter 82% 20 g 6%
• Garlic 1 clove <1%
• Smoked paprika 1 tsp <1%
• Salt & freshly ground pepper To taste
• Fresh thyme leaves Sufficient quantity
1. In a saucepan, combine the tomato passata (pureed and strained
tomatoes), sugar, paprika, fresh thyme leaves and vinegar. Add
finely chopped garlic and place the saucepan on medium heat.
2. While stirring occasionally with a spatula, cook until the mixture
thickens and becomes slightly darker in color. This should take
around 10 minutes.
3. Season with salt and pepper up to your liking. Add the butter and
mix well.
4. Transfer the sauce into a clean bowl, cover with plastic wrap and
allow it to cool down at room temperature.
5. Use the sauce straight away or store it in the fridge for up to
48 hours.
POOLISH
Ingredients Total weight: ~ 130 g 100%
• Bread flour 65 g 50%
• Water 65 g 50%
• Fresh yeast 0.4 g <1%
1. In a bowl, mix the sifted bread flour, water and fresh yeast with a
whisk or a spoon just until combined.
2. Cover the mixture with cling film and leave to ferment at room
temperature (18–22 °C / 64–72 °F) for 12–16 hours, until it has
doubled in size and shows a very bubbly top.
3. Use the poolish to make the pizza dough.
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Pepperoni Pizza
for 2 pizzas d=26–28 cm
BASIC PIZZA DOUGH
Ingredients Total weight: ~ 502 g 100%
• Bread flour 200 g 40%
• Water 150 g 30%
• Fresh yeast 1.3 g <1%
• Sea salt 6g 1%
• Extra virgin olive oil 15 g 3%
• Poolish 130 g 26%
1. Mix the sifted flour, fresh yeast, salt, poolish, olive oil and 75 g of
water in the bowl of a stand mixer. Using a hook attachment, start
mixing on low speed until all ingredients combine. Make sure to
scrape the sides of the mixer bowl with a spatula from time to time
to ensure proper mixing.
2. Gradually add the rest of the water and knead on low speed
for around 15–20 minutes until the dough is flexible and can be
stretched very thin without tearing.
TIP
• Keep in mind that at this point the dough will be slightly sticky.
3. Transfer the dough into a bowl, cover with plastic wrap and leave at
room temperature for 1 hour until increased in volume.
FOLDING AND PROOFING THE PIZZA DOUGH
Ingredients
• Basic pizza dough
• Olive oil Sufficient quantity
1. Rub your hands with some olive oil and coat the working surface
with oil too.
2. Take the dough out of the bowl and shape it into a rectangle. Then
fold one half of the dough on top of the other half. Turn the dough
so the narrow side faces you, and repeat this step – fold the dough
in half and cover it with the other half.
3. Transfer the dough back to the bowl, cover it with plastic wrap and
set it aside to rest for 1 hour at room temperature.
4. Repeat steps 1–3 once again.
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Pepperoni Pizza
for 2 pizzas d=26–28 cm
SHAPING THE PIZZAS
Ingredients
• Proved pizza dough
• All-purpose flour for sprinkling on the table
1. Lightly dust the table top with flour and put the dough onto the
table. Split the dough in half using a metal scraper and form two
dough balls.
2. Cover them with cling film and let them sit for around 10 minutes at
room temperature.
3. Meanwhile, preheat the oven to maximum temperature. Use the
hot air + top and bottom heating + grill mode if possible. If available,
put the pizza stone inside the oven. If not, preheat the oven with a
baking tray inside.
4. Dust the table top with flour and put the dough ball onto the table.
Roll it out a bit and transfer onto a cake board (that you will use to
slide the pizza into the oven) lined with parchment paper.
5. Then shape the dough into a flat disk by using your arms to
press the air to the outside of your pizza dough. Turn the dough
regularly, repeating the process until you have achieved the desired
thickness (quite thin) or d=26–28 cm.
6. Repeat for the second dough ball.
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Pepperoni Pizza
for 2 pizzas d=26–28 cm
ASSEMBLING AND BAKING THE PIZZAS
Ingredients
• Shaped pizza dough
• Basic tomato sauce 200 g
• Aged mozzarella (grated) 300 g
• Fresh mozzarella 300 g
• Pepperoni sausage (sliced) 100 g
1. Apply 100 g of the tomato sauce onto each pizza dough and
distribute it evenly using a spoon.
2. Slice the fresh mozzarella (150 g per pizza) and arrange it on top of
the sauce.
3. Sprinkle the pizza generously with the grated aged mozzarella.
4. Using a cake board, slide the pizza into the preheated oven and
bake for 5 minutes. Then rotate the pizza and bake for 5–8 minutes
more until the edges crisp up and the cheese melts completely
and starts bubbling.
5. Take the pizza out and place slices of the pepperoni on top. Place
the pizza back in the oven for 2–3 minutes, until the pepperoni
warms up and curls slightly.
6. Take the pizza out and serve while it is still very hot.
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