MS. OLIO HOMEMADE PEPPERONI PIZZA!
There’s nothing quite like homemade pizza night, especially when Ms. Olio takes the lead with her Pepperoni Pizza. It’s a classic crowd-pleaser, a guaranteed hit, and an absolute must-have for any pizza feast.
Pizza Ingredients:
450g pizza dough (store-bought or homemade; enough for one pizza)
125ml pizza sauce (recipe below)
18 to 20 slices pepperoni (few extra for snacking)
340g mozzarella cheese, grated
1/2 tsp ground black pepper
1 tsp fresh oregano (optional)
Flour for rolling and shaping dough
Ms. Olio Pizza Olive Oil for Drizzling
125ml pizza sauce (recipe below)
18 to 20 slices pepperoni (few extra for snacking)
340g mozzarella cheese, grated
1/2 tsp ground black pepper
1 tsp fresh oregano (optional)
Flour for rolling and shaping dough
Ms. Olio Pizza Olive Oil for Drizzling
Quick Pizza Sauce:
125ml tomato sauce (no added salt)
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp red pepper flakes
1 tsp Ms. Olio Pizza Olive Oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp red pepper flakes
1 tsp Ms. Olio Pizza Olive Oil
How to Make It:
- Preheat the oven to 260°C: If you’re using a pizza stone, preheat it in the oven for at least 20 minutes to get it piping hot. (If you're using a pizza oven, even better, get that sucker real hot)
- Make the sauce: If you’re following the homemade sauce recipe, mix the ingredients together. The recipe makes just enough for one large pizza, but feel free to double it for multiple pizzas.
- Roll out the dough: On a lightly floured surface, roll out the dough. If it feels too firm, let it rest for 5 minutes to come to room temperature. For a large pizza, aim for a 35cm (14-inch) diameter circle.
- Add the toppings: Transfer the rolled dough to a lightly floured pizza peel or fit it into a large cast-iron skillet. Add a thin layer of sauce, leaving a 5mm (1/4-inch) border around the edges. Chop half the pepperoni and sprinkle it over the sauce. Top with grated cheese and the remaining pepperoni slices. Finish with a sprinkle of black pepper.
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Cook the pizza:
Using a pizza stone: Carefully slide the pizza onto the preheated stone. Bake for 6 minutes, then rotate it halfway to ensure even cooking. Bake for another 6–8 minutes, or until the crust is golden brown with some charred spots.
- Using a skillet: Press the dough into a cast-iron skillet, add the toppings, and place the skillet over high heat for 2 minutes to preheat and crisp the crust. Transfer to the 260°C oven and bake for 10–12 minutes, until golden brown.
- Slice and serve: Slide the pizza onto a cutting board using the pizza peel. Let it rest for a minute, then slice into pieces. Garnish with fresh oregano (optional) and serve warm, ideally with a side salad.
- Drizzle Drizzle: Get your Ms. Olio bottle and drizzle that pizza until it's covered, don't miss any spots!
