Pepperoni Pizza

Method

1. 01

   Step 1: Knead the dough

   Combine the flour, yeast, sugar and salt, then add the warm water and oil. Knead for 8–10 minutes into a smooth, elastic dough that doesn’t stick to your hands.

2. 02

   Step 2: Let it rise

   Cover and leave in a warm spot for 1.5 hours, until doubled.

3. 03

   Step 3: Shape the balls

   Halve the dough, roll into two tight balls, cover and rest for 45 minutes. Meanwhile, set a pizza stone or upturned heavy baking sheet in the upper third of the oven and heat to 250 °C (480 °F) for at least 45 minutes — an underheated stone gives a pale, soft base.

4. 04

   Step 4: Stir the sauce

   Mix the passata with the garlic, oregano, salt and oil. There’s no need to cook it; it reduces in the oven.

5. 05

   Step 5: Stretch the base

   Press a ball out with your fingertips on a floured counter, leaving a slim rim, and stretch it to 30 cm. Transfer to a floured peel or a sheet of parchment.

6. 06

   Step 6: Top the pizza

   Spread half the sauce thinly, scatter half the mozzarella right to the rim and lay the pepperoni slices on top, slightly overlapping.

7. 07

   Step 7: Bake

   Slide onto the hot stone and bake for 9–11 minutes, until the cheese is bubbling and spotted brown, the pepperoni edges have curled and crisped and the rim is golden. Bake the second pizza the same way.

8. 08

   Step 8: Serve

   Let the pizza sit for 1–2 minutes so the cheese sets slightly, sprinkle with chilli flakes if you like, and slice.