The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pepperoni pizza!

semolina_man's picture
semolina_man

Pepperoni pizza!

Pepperoni pizza!   Celebrating the end of Lent and the beginning of Easter!

Crust - same as always, recipe from Bruno Albouze.  Basic white flour pizza dough enriched with olive oil and milk. 

Toppings - pepperoni, dried whole milk mozzarella, pizza sauce, salt, pepper, oregano, basil and EVOO brushed on the crust.

This is a bit well done, intentionally.  I wanted to avoid a wet center from the sauce.  It was excellent.  Nice flavor added by the sauce, and crunchy edge of crust. 

 

semolina_man's picture
semolina_man

Pepperoni pizza

Crust recipe from Bruno Albouze, scaled to 250g dough mass.  25% of flour weight is whole wheat.  Straight dough method mixed the night before, overnight refrigerated proof, then form, top and bake at 550deg F for 20 minutes.  Let cool for 5-10 minutes before serving. 

 

Seasonings include fresh basil (featured ingredient), rosemary, thyme, oregano, salt, pepper and EVOO brushed on the crust.  Fresh mozz, pepperoni and freshly grated parmesan. 

 

 

 

 

Timothy Wilson's picture
Timothy Wilson

The pizza looks delicious. What oven do you bake it in? I recently bought a Bertello oven, but I plan to build a stone oven so that I can cook not only pizza, but also various other delicacies on an open fire.

gavinc's picture
gavinc

Timothy, this is to inspire you to build your own brick oven. I build this back in 2005 and use it year-round in all weather due to the shelter (we don't get snow here). We bake pizzas and a lot of roasts and vegetables. Particular handy at Christmas when we have lots of family. I can fit in several meat roasts and vegetables all at once taking the stress out of the indoor kitchen. Later in the day when the temps come down, we cook desserts like apple strudel. 

 

gavinc's picture
gavinc

The only tool to use for measuring temperatures is the infrared thermometer.  The only place to check is the floor.

Pizza Oven Environment

Floor temperature 345-400°C (650-750°F) with a flame rolling to the middle of the dome.

Roasting Oven Environment

Floor temperature 290°C (550°F) with a vertical flame extending up the wall only.

When roasting meats or poultry, start at 315°C (600°F) and then let the temperature drop slightly, maintaining 290°C (550°F).

Bake Oven Environment

Floor temperature of 180-235°C (350-450°F) with hot coals but no live flames.

Grilling Environment

Live coals only. The only time the oven doesn’t need to be preheated.  Pull some live coals towards the archway.

Bread Oven Environment

Floor temperature of 235-290°C (450-550°F) empty oven.

Regulate the oven by closing the door. The oven will regulate to an even temperature throughout.   If you need to oven to cool down faster, open the door for 10 minutes at a time. Check the floor temperature only after the door has been closed a minimum of 10 minutes, as the heat will migrate down.

gavinc's picture
gavinc

I love pepperoni pizza and is a must-add to our pizza days. Our high brick oven temperatures dictate that we don't add fat to the dough, but when baking in our indoor oven we do to aid browning. I always finish pizzas with a drizzle of EVO as it enhances the taste. It looks delicious!

Cheers,

Gavin

 

semolina_man's picture
semolina_man

Great comments from all.  I use a very standard electric oven, nothing special.  I preheat for 45 minutes at 550deg F and use a heavy induction sautoir as thermal mass.  I want the bottom of the crust to be crispier but that likely won't be accomplished with my oven setup at the moment.