What is pepperoni on pizza: recipes with Italian sausage. How to make pepperoni pizza at home according to a step-by-step recipe with photos Classic pepperoni

Step 1: prepare the dough.

Step 2: prepare the ingredients.

Step 3: form the pizza.

Step 4: bake the pizza.

Step 5: Serve the pepperoni pizza.

If you don't have olive oil, you can replace it with regular sunflower oil.

To make the pizza even more delicious, the sauce can be prepared at home. To do this, chop the tomatoes and mix them with various spices, add tomato paste, balsamic vinegar and cook until thick.

Use flour of high quality, fine grinding and proven brands.

If you don't like the fat that salts form on the surface when baking, you can easily get rid of it. Cover a flat plate with paper kitchen towels, then place the chopped component on them and cover with paper towels again. Next, place the plate in the microwave for 30 - 40 seconds. After this, most of the fat will remain on the towels.

Mozzarella cheese is best suited for making pizza, but it can be replaced with any soft cheese.

Regulars of pizzerias or those who like to order pizza at home are well aware of many, many types (varieties) of this dish. Gradually formed certain

Anyone who has tasted this pizza at least once will be stuck with it forever. falls in love And writes down pepperoni is a favorite. Its recipe is simple, like everything ingenious. What makes pepperoni pizza so special is its devilishly spicy taste. By the way, the Italians themselves call this dish the Devil's pizza ( Diabolical, Hellish). And under the name Pepperoni, it lives in any other (non-Italian) pizzerias.

But it should be noted that devilishly spicy taste is too strong a word. For us, accustomed to Russian fiery mustard and vigorous horseradish, pepperoni pizza is just child's play. After all, pepperoni is a slightly spicy salami sausage that is part of the pizza and gives it its name. By the way, the recipe " Diabolical pizza" does not include salami, but contains hot red pepper, which Italians also call "pepperoni". So, we offer you two options for this. enchanting dishes: one recipe with salami, another recipe with hot peppers. Shall we try to cook?

• Wheat flour -1 cup;


• Water - 1 incomplete glass (two thirds);


• Instant yeast - 2 teaspoons;


• Salt - half a teaspoon;


• 1 teaspoon each of dried basil, red pepper and oregano;


• Vegetable oil - 5 tablespoons.

• Pepperoni salami - 200 g;


• Hard cheese (for example, Gouda) - 200 g;


• Pitted olives - 30 pieces.

The dough recipe for this pizza is simple, and the dough itself turns out thin, tender and juicy. To prepare the dough, dissolve dry yeast in warm water, and mix the sifted flour with salt. Then put the flour in a heap in a bowl, pour the dissolved yeast into it and stir. After that we'll pour in vegetable(olive, sunflower) oil and begin to knead a soft elastic dough. By the way, so that the pizza base does not it worked out hard, you don’t need to knead the dough for a long time.

Leave the kneaded dough for twenty minutes in a warm place and proceed to the filling. For the sauce, mix ketchup with mayonnaise and soy sauce, for the filling, grate the cheese, cut the salami into cubes, and cut the olives into slices. After twenty minutes, roll out the dough into a thin layer. To prevent the dough from sticking, sprinkle the table and rolling pin with flour. From the dough we form a pizza base (round or square flatbread) and place it on a baking sheet, which has been previously covered with baking paper.

Spread the sauce on top of the dough, lay out the sausage and olives and sprinkle with a thick layer of cheese and spicy seasonings. We bake pizza in previously warmed up oven ten- fifteen minutes. And then we enjoy devilishly delicious pizza.

This is a recipe for Italian pizza, which is considered a “hot” dish of national cuisine. You can make pizza without pepperoni salami using the following ingredients:

• Flour - 2.5 cups;


• Dry yeast - 1 teaspoon;


• Sugar - one and a half teaspoons;


• Olive oil - 2 tablespoons.

• Fresh tomatoes - 2 pieces;


• Onion head - 1 piece;


• Garlic - 3 cloves;


• Tomato paste - 1 tablespoon;


• Dried basil - 1 teaspoon.

• 100 g ham;


• 50 g bacon;


• 100 g of any boiled meat;


• 1 fresh tomato;


• 1 pod of hot pepper;


• 100 g Mozzarella cheese.

In order to cook dough, pour dry yeast with warm sweetened water and leave for fifteen minutes. Then sift the flour mixed with salt, add olive oil, egg and diluted yeast and knead the dough, which should be elastic and soft. After this, let the dough rise for half an hour and start filling.

First, prepare the sauce, for which we fry the chopped garlic and onion in olive oil. Peel the scalded tomatoes and chop them finely, then add them to the garlic and onion frying. Add tomato paste, basil and salt (to taste) there. We will simmer the sauce over low heat for about fifteen minutes and then cool it.

For the filling, cut the boiled meat and ham into cubes and cut the bacon into strips. Make circles from the tomato, grate the pepper into shavings, and finely chop the hot pepper. Roll out the finished dough into a thin layer, cut out a pizza base from it and place it on a greased baking sheet. Place the baking sheet in the preheated oven for literally five minutes. Then, taking the flatbread out of the oven, brush it with sauce and layer the filling: tomatoes, strips of bacon, pieces of meat and ham, hot peppers, cheese shavings. Then put the pizza back in the oven for fifteen minutes.

That's the whole recipe. Simple, spicy, spicy, delicious! So if you have never made spicy Devil's pizza or Pepperoni pizza, now is the time to do it. Cook with pleasure and bon appetit. Or, as the Italians say, buon apetito!

Pepperoni Pizza is a delicious flatbread with lots of Mozzarella and spicy sausage that is sure to please everyone.

It is not difficult to prepare Pepperoni pizza according to the usual traditional recipe, but you will have to spend some time. The recipe consists of several parts, which we will look at in more detail.

Traditional pizza dough

Required Products:

• 0.25 liters of water;
• 2 large spoons of olive oil;
• 3 cups flour;
• spoon of salt;
• 10 grams of salt;
• 2 small spoons of yeast.

Cooking process:

1. Pour the yeast with warm water, add sugar and let this mixture sit for about 10 minutes.
2. Place the flour in a deep container, mix first with salt and then with the yeast mass.
3. All that remains is to knead the contents thoroughly so that it becomes smooth and elastic, and put it away somewhere for 30 minutes, remembering to cover it with a towel.

After this, the Pepperoni pizza dough can be used for its intended purpose.

Classic Pepperoni Sauce

Required Products:

• 3 grams of salt;
• 2 cloves of garlic;
• 0.6 kg of tomatoes;
• 2 tablespoons olive oil;
• 5 grams each of basil and oregano;
• spoon of sugar.

Cooking process:

1. Wash the tomatoes pour boiling water over it so that the skin can be easily removed, and turn into puree using a blender. The finished mass must be heated well over medium heat for about 10 minutes.
2. Add to it all the indicated ingredients except garlic and herbs, keep on the stove for the same amount of time.
3. Add seasonings, finely chopped garlic and in two minutes the pizza sauce will be ready.

Spicy sausage for pizza

Required Products:

• 5 grams of ascorbic acid;
• 10 grams of sugar;
• 2 cloves of garlic;
• up to 2 meters of sausage casing;
• 2 kg pork fillet;
• 12 grams of anise;
• 30 grams of nitrite salt;
• a kilogram of chicken fillet and the same amount of beef;
• 0.25 liters of dry red wine;
• 70 grams of salt;
• a spoonful of cayenne pepper;
• 40 grams of paprika.

Cooking process:

1. Grind all the specified meat, cooled, through a meat grinder and beat it well on a hard surface so that it turns white. After this, put the resulting mass in the refrigerator for 24 hours.
2. After this period, add the remaining ingredients from the list, mix everything and fill the shell with the prepared minced meat. It must be bandaged every 25 centimeters and the air released.
3. We dry the sausage for about 12 weeks in a cool room with a temperature of +10 degrees.

The rest of the recipes below offer variations of pizza toppings, but the dough, pepperoni and sauce are required in each version.

With ground paprika

Required Products:

• half a small spoon of ground paprika;
• 0.4 kg dough;
• a pinch of basil;
• 150 grams of Pepperoni sausage;
• a large spoon of sauce;
• 0.2 kg Mozzarella.

Cooking process:

1. We make a flat cake from the dough no more than five millimeters thick.
2. Coat it with sauce, sprinkle with spices, put slices of cheese and sausage cut into thin circles on top.
3. We keep the workpiece in the oven for about 20 minutes, preheating it to 200 degrees.

With onions

Required Products:

• 30 grams of sauce;
• 0.3 kg dough;
• spoon of olive oil;
• 0.2 kg Mozzarella;
• basil, marjoram, oregano - half a teaspoon each;
• one small onion;
• 150 grams Pepperoni.

Cooking process:

1. Turn the dough into a flatbread, coat it well with sauce and sprinkle with the indicated spices.
2. Lay out slices of cheese (you can just grate it). Add sausage, cut into slices, and onion rings on it.
3. Place the workpiece in a hot oven for 20 minutes, setting the temperature to 220 degrees.

Variation with white sauce

Required Products:

• 0.2 kg Pepperoni;
• 50 milliliters of cream;
• 0.3 kg dough;
• two tomatoes;
• various herbs to suit your taste;
• 50 grams of curd cheese;
• a pinch of salt;
• 0.2 kg Mozzarella.

Cooking process:

1. Mix the cream and curd cheese, lightly salt the mixture and add the selected herbs to it.
2. Coat the pre-rolled dough base well with this mixture. Sprinkle half of the grated Mozzarella on top.
3. Add the sliced ​​tomatoes and cover them with the remaining cheese.
4. The last layer is sausage in circles. Now you can put the workpiece in the oven for 20 minutes, preheated to 220 degrees.

Spicy appetizer with tomatoes

Required Products:

• 3 spoons of sauce;
• two tomatoes;
• chili pepper - one piece;
• dough – 0.3 kg;
• herbs;
• 150 grams of Mozzarella;
• 0.25 kg pepperoni sausages.

Cooking process:

1. Apply a good layer of sauce to the prepared dough base and sprinkle with herbs.
2. Place chopped cheese, tomatoes in slices and sausage. Cover everything on top with pieces of hot pepper and cook at 200 degrees for about 25 minutes.

Pepperoni pizza with garlic sauce

Required Products:

• 3 cloves of garlic;
• 0.3 kg dough;
• 150 grams of Mozzarella;
• a pinch of salt;
• 50 milliliters of olive oil;
• 200 grams of branded sausages;
• herbs to taste.

Cooking process:

1. First let's make the sauce. To do this, chop the garlic in any way, grind it with salt, add a spoonful of oil, and then add the remaining, but already heated, oil. Let the sauce rest for three hours to make it richer.
2. Sprinkle the dough flatbread with herbs, cover with slices of cheese and sausage, cut into rounds.
3. Bake the pizza in a hot oven for about 20 minutes, setting the heat to 220 degrees. After this, the edges of the dough are coated with the prepared sauce.

Pepperoni Pizza “A la Galli”

Required Products:

• 200 grams Pepperoni;
• one onion;
• 0.3 kg dough;
• 40 grams of sauce;
• herbs and greens to taste;
• 0.3 kg Mozzarella.

Cooking process:

1. Lubricate the dough base with sauce and sprinkle with selected herbs. It could be basil, oregano or even marjoram.
2. Top the workpiece with sliced ​​or grated cheese, and then sausage, which has previously been chopped into slices.
3. Cover everything with onion rings. Determine their quantity according to your own taste; it is not necessary to chop the entire onion.
4. Cook the appetizer in a well-heated oven for about 25 minutes. We serve hot pizza with fresh herbs or olive oil.

Pepperoni pizza is a real temptation, invented by hot Italians as if especially for the Russian soul.

Not every housewife can unravel the secret of this spicy Italian flatbread with original filling. But if it is found, homemade “Russian-style pizza” with a thick dough base and overly rich filling will be forgotten forever.

It is unlikely that you will find in a cookbook a dish as simple and complex at the same time as pepperoni pizza. Her soul is in a properly prepared flatbread. You need to make the dough yourself; using store-bought yeast or puff pastry is blasphemy. Real Italian pizza should be flat and the flatbread is so tasty that you can eat it without any filling at all as an independent dish.

Pizza toppings peppernoni is the original Italian sausage with the same name. You can call it a type of salami, only in the original it is made from mixed beef, pork and chicken. An essential component of pepperoni sausage is hot chili pepper. Hence the Italian name of the dish “Pizza alla diavola”. Although every housewife is free to regulate the devilish fire of chili independently.

Pepperoni pizza - general cooking principles

There are really only two components that are important when making pepperoni pizza: the flatbread dough and the sauce. With the test, everything is more or less clear: you must do it yourself, fortunately there are many recipes. The presence of yeast in the dough is mandatory.

Another thing is that in Russia it is difficult to get real Italian flour. Russian wheat varieties make a completely different dough, since our flour contains little protein, the dough from it turns out to be too fluffy.

Pepperoni pizza sauce is a different story. You can, of course, use regular store-bought ketchup or tomato paste. But this is a quick and, frankly, a little vulgar option. Ideally, the sauce should be made from real tomatoes, fresh or canned.

The main ingredients of pizza are mozzarella and pepperoni.. Young cheese should be cut into thin slices (or grated), sausage - into thin, almost transparent circles.

Pepperoni pizza cannot be baked for a long time. Enough for the dough to brown slightly around the edges. Usually fifteen minutes of baking in an oven preheated to 200 degrees is enough. Be sure to grease the mold with oil.

Pepperoni pizza “A la Galli”

The beauty of the pepperoni pizza prepared according to this recipe is in the wonderful dough recipe from the famous pizza maker Andrea Galli. So delicious that you can actually enjoy the flatbread alone! Moreover, preparing this dough is very quick. You can grease the flatbread with any ready-made sauce (it won’t spoil it) or prepare a fragrant sauce with Italian herbs yourself.

Ingredients:

250 grams of pepperoni sausages;

Medium onion;

Two hundred grams of tomato sauce;

Three hundred grams of mozzarella;

250 ml water;

40 ml quality olive oil;

350 grams of flour;

Eight grams of active dry yeast;

Twenty grams of sugar;

Ten grams of salt;

Fresh greens.

Cooking method:

Mix flour and pizza yeast.

Pour olive oil into warm water, add salt and sugar, stir.

Add flour to the liquid and knead into an elastic dough.

Divide the dough into two hundred gram pieces, roll each into a ball.

Cover the dough balls with film and leave to proof for about forty minutes.

Cut the sausage and mozzarella the traditional way.

Cut the onion into very thin rings.

Use your hands to spread the risen dough into the pan. You can also roll it out with a rolling pin.

Grease the future flatbread with tomato sauce.

If you wish, you can prepare the sauce yourself from tomatoes in their own juice (remove the skin), salt, pepper, olive oil and Italian dried herbs (basil, oregano).

All sauce components are pureed in a blender.

Place mozzarella first on top of the sauce, then pepperoni.

Bake and serve with fresh herbs and olive oil.

Pepperoni pizza "Hello from the Devil" with cheese

A very spicy version of Italian pepperoni pizza with a distinct Russian twist. Instead of olive oil, regular sunflower oil is used. The dough is very tender, so the flatbread turns out thin, very tasty, and the dish itself is juicy.

Ingredients:

250 grams of flour;

12 grams of dry active yeast;

150 ml water;

Half a teaspoon of salt;

Five tablespoons of sunflower oil;

Two hundred grams of semi-hard cheese;

Two hundred grams of salami;

25-30 pieces of pitted olives;

One teaspoon each of basil and oregano;

A teaspoon of ground red pepper;

Three tablespoons of natural tomato paste;

Soy sauce;

Mayonnaise.

Cooking method:

Heat the water a little, add the shake, stir until dissolved.

Mix flour with salt and pour into a wide bowl.

Pour in water and stir.

Add oil and knead the dough.

Cover the container with cling film and leave to proof for half an hour in a warm place.

Roll out the dough very thinly along the diameter of the mold so that there are no sides at all. Trim off excess pieces.

Lay out the dough.

Prepare a sauce from tomato paste, mayonnaise, soy sauce. (Use mayonnaise only if desired).

Grate the cheese.

Cut the salami into strips.

Cut the olives into halves or rings.

Brush the dough with sauce and add salami.

Then arrange the olives.

Sprinkle with seasonings.

Cover with cheese crumbs.

Bake and serve hot.

Pepperoni pizza with tomatoes and chili

Real chili peppers are the highlight of this version of pepperoni pizza. The spiciness of hot pepper will be softened a little by fresh tomato, but it’s still better not to give this dish to children.

Ingredients:

Two hundred grams of flour;

A teaspoon of yeast (dry);

A tablespoon of sugar;

A teaspoon of salt;

A tablespoon of olive oil;

Half a glass of warm water;

Two hundred to three hundred grams of salami (to taste);

One small chili pepper;

Two to three tablespoons of tomato paste;

One hundred grams of mozzarella;

Two tomatoes;

A teaspoon of oregano and basil (dried herbs).

Cooking method:

Knead the dough from water, flour, sugar, butter, yeast and salt. First mix the dry ingredients, then pour in warm water.

Roll out the dough.

Place in pan, trim edges.

Drizzle with oil and distribute the paste and dried herbs.

Arrange mozzarella, tomatoes, salami.

Chop the pepper very finely and sprinkle on the pizza.

Sprinkle with herbs again and bake.

Pepperoni pizza with original onion sauce

The special feature of this version of the “devil’s pizza” is the sauce made from fresh tomatoes.

Ingredients:

100 ml water;

One and a half cups of flour (200 ml volume);

A teaspoon of sugar;

One and a half teaspoons of dry yeast;

A quarter teaspoon of salt;

Three tablespoons of oil;

Half a kilo of tomatoes;

Red onion;

Two cloves of garlic;

Dried oregano and basil (to taste, half a spoon is enough);

Two hundred grams of pepperoni;

250 grams of mozzarella.

Cooking method:

Dissolve the yeast in warm water and leave until a lush head of foam appears.

Pour oil into the yeast, add salt, flour and knead the dough.

Prepare cheese and sausage.

Remove the skin from the tomatoes and grind in a blender.

Cut the red onion into small cubes, chop the garlic.

Fry the onion and garlic in hot oil for three minutes.

Place tomatoes in a frying pan and simmer until the juice evaporates.

Season with salt and add traditional herbs.

After proofing (about an hour in a warm place), divide in half.

Roll out the first layer and place it on a baking sheet.

Coat with prepared sauce.

Arrange cheese and sausage.

Bake until done.

Pepperoni pizza with homemade garlic sauce

A slightly different version of the sauce and a special dough recipe allow you to try a completely different pepperoni pizza. Very original taste.

Ingredients:

200 ml chilled boiling water;

The same amount of milk;

Six tablespoons of olive oil;

One egg;

A glass of flour;

Ten grams of dry yeast;

Seven fresh tomatoes;

Half a spoonful of traditional Italian herbs (oregano, basil);

Two cloves of garlic;

A spoonful of sugar;

Fresh chili pepper;

Four hundred grams of salami;

Two hundred grams of mozzarella.

Cooking method:

Dissolve yeast in warm milk.

Pour the flour into a mound, make a hole, and beat in the eggs.

Pour olive oil and yeast into the hole, add salt.

Knead the dough, adding water little by little.

Knead until the dough becomes smooth.

Leave the dough warm for one and a half to two hours under film or a towel.

Prepare garlic sauce from five tomatoes, herbs, a spoonful of sugar, salt, and chopped garlic. Puree everything in a blender.

Roll out the dough into a thin flat cake and place in the pan.

Spread with sauce.

Chop the remaining two tomatoes and chili.

Distribute the filling: mozzarella, tomatoes, sausage, chili.

Bake the pepperoni pizza and serve hot.

Pepperoni pizza “Italy”

If you can buy special pizza flour, you can try baking a real Italian meat flatbread.

Ingredients:

250 grams of regular white flour;

200 grams of special Italian pizza flour;

Five grams of fresh yeast;

Three tablespoons of olive oil for dough;

230 ml warm water;

Spoon of salt;

One hundred grams of tomatoes in their own juice;

Fresh basil (five grams);

Two sprigs of fresh oregano;

A spoon of olive oil for the sauce.

Cooking method:

Dissolve yeast in warm water.

Mix two types of flour, sift.

Make a mound of flour with a hole in the center.

Pour salt into the hole and add oil.

Knead the dough, adding water and yeast little by little.

When the dough stops sticking to your hands, divide it into three parts.

Roll into three balls and leave to proof for an hour.

Prepare the sauce by chopping tomatoes and fresh herbs in a blender.

Cook the puree in a saucepan, stirring, for ten minutes, then pour in the oil.

Add sugar and salt to taste, cook for another ten minutes.

Chop the garlic and herbs and add them one or two minutes before the end of the sauce.

Cool the sauce.

Roll out one ball into a thin layer and place in a mold.

Distribute the sauce, grated mozzarella, and pepperoni slices over the tortilla.

Bake on high 300 degrees for ten minutes.

When serving, brush the edges of the dough with olive oil.

To remove the skin from tomatoes, you need to make a cross cut at the place where the stalk is attached and lower the tomato into boiling water for half a minute. Then you can immerse the vegetable in cold water. The skin will come off easily.

You need to vary the amount of water and flour when kneading the dough. If it turns out too tight, add water; if it becomes liquid, add flour.

If hot pepper is very bitter, you can reduce the amount or use dry ground powder.

Olive oil can be easily replaced with sunflower oil, rare peppernoni with regular salami, and mozzarella with young soft cheese.

You can make the sauce to your taste by mixing different herbs, spices, balsamic vinegar, tomato paste and fresh tomato puree. The sauce needs to be boiled until thick.

The very name of this dish contains a hint - an indication of the main ingredient - a special sausage. Everyone who has at least once tried this pinnacle of culinary excellence has been convinced from their own experience: this pizza is for those who want something hotter than the classic margarita.

The secret is in the meat product, which Italians invariably use as a base. This is a spicy type of sausage - a kind of salami. It is called pepperoni - from pepe, which means “pepper”. They let us know that the dish will be spicy, even fiery, since we are cooking it over an open fire.

The secret of popularity

What is he wearing? Pizza lovers from all over the world claim that the piquancy of the “fifth element”, without which not a single recipe for the famous dish is complete, is that it is cut into thin, almost transparent rings. To understand the reasons for popular love, we will learn about the ingredients that make up its composition and become the basis for an unforgettable taste.

The same famous sausage that drives lovers of everything spicy crazy. Her story began in the south of Italy. Salami has been prepared there for a long time, mixing pork, beef and chicken with herbs and spices to obtain an original piquant taste and spicy aroma. It was Italian settlers who introduced pepperoni to Americans.

Mozzarella

Another ingredient in a dish that has become a classic is cheese from the Campania region, which has a neutral taste and a special structure. During heat treatment, it stretches slightly - a feature for which many pizza lovers love it so much. In the original recipe, the mozzarella balls are not cut, but simply torn into small pieces.

Champignon

With the light hand of chefs, they began to add not only delicate Italian cheese to pepperoni, but also these mushrooms. True, in many recipes this ingredient is missing, but this does not spoil the dish at all - on the contrary, it brings it closer to traditional thin flatbreads with a spicy filling.

Tomato sauce

It is on it that pieces of mozzarella and spicy sausage lie. You can use paste. In addition to juicy tomatoes, the traditional sauce also contains a lot of spices, because it is the basis for one of the “hottest” varieties of pizza.

The thinnest flatbread with pepperoni was nicknamed devilish in its homeland. Why? It contains a very spicy meat delicacy that instantly burns your tongue. So be careful - the aromatic dish can be fiery and hot.

Some people like it hot. For those who are not afraid of sausage, named after pepper, this combination was invented - thin, almost weightless rings of the Italian analogue of salami, the rich taste of ripe tomatoes, and the most delicate and soft mozzarella. Can't wait to try it? Then listen and remember, or even better, repeat after us.

How to Grill Pepperoni Pizza

Strong direct heat is required. The optimal temperature for preparing Italian flatbread with a savory topping is 270 degrees or higher. It is the intensity of the fire that helps achieve a crispy crust. At the same time, the filling does not lose its juiciness.

We recommend using a special preparation kit. It includes a flat and round stone that can withstand sudden changes in temperature, a steel tray with a stainless surface, and a convenient spatula that will help you transfer it to a plate.

The first method of preparation is to immediately spread the filling onto the dough, and place the flatbread on a stone pre-installed on a grate. For those who want to make pepperoni pizza and came to the site for a recipe with step-by-step photos and videos, this is the best option. It's quick to prepare and easy to remove. See how Ben from Broil King handles the necessary accessories - see how easy grilling is with the right surfaces.

The second option is to fry the dough first. Only after it is browned on both sides should you remove it and add the filling. Then the base for the aromatic dish is put back on the stone. Monitor the condition of the cake. The main thing is not to overexpose it. Because grilling is done at maximum heat (as in both ovens and wood-burning ovens), it can burn—unless you glance in the direction of the kamado from time to time.

How to make pepperoni pizza dough

To prepare a perfectly thin base, we will need the following ingredients:

Water – a little more than 1/2 cup.

Dry yeast - one sachet.

Sugar - a teaspoon.

Salt – 1.5 tsp.

Flour - one glass.

Vegetable oil (olive) – 1 tbsp.

The first stage is preparing the yeast. We connect them with heated water - not hot, but warm. Another ingredient to speed up the work of the main dry component of the dough is sugar. 1 teaspoon will be enough. Stir, wait 10 minutes, then start preparing the base.

We start small - 200 g of flour combined with salt. Pour yeast diluted in water into it. Knead, add flour as needed - not all, but in small portions, in several additions. If the dough under your hands has become pliable, it’s time for oil - add it and mix well again. The lump you form should be smooth.

Afterwards, set the prepared base aside in a warm place, covering it with a cloth soaked in water. We wait half an hour - during this time the yeast will begin its work and the dough will rise.

Then sprinkle the table with flour and start rolling out the cake. The thinner the better - ideally no more than 3-4 mm. If you want, you can immediately mark the sides.

Pepperoni pizza topping

As we have already said, in the classic recipe it includes not only the spicy Italian sausage itself, but also mozzarella and tomato sauce. If desired, you can add mushrooms - champignons. The recipes are practically the same - then you will see for yourself.

What can you substitute for traditional pepperoni? Use salami instead - this will make the dish a little less spicy, but no less tasty.

How to make Italian pepperoni pizza: recipes for making pizza alla diavola

Modernized

We have already said how to prepare the dough, but for the sauce you will need tomatoes in their own juice or tomato paste (200 g), vegetable oil (1.5 tbsp), your favorite seasonings - oregano, thyme, basil, salt and pepper - you can take both red and black. The filling will include mozzarella (200 g) and sausage, cut into thin slices.

Combine the ingredients for the sauce and mix thoroughly. Leave for 30 minutes, let the dressing brew. Afterwards, grease the dough with olive oil, assemble the pizza (sauce - mozzarella - pepperoni) and place it on the stone. Fry at a consistently high temperature until golden brown. Another indicator of readiness is the condition of the cheese. If it's melted, it's time to remove your culinary work of art from the stone.

Traditional

First, make the dough according to the recipe given above. To prepare the dressing, crush the garlic and combine it with olive oil (2.5 tbsp). We cut the pepperoni or salami as thin as we can, tear the mozzarella into small pieces with our hands. We also need basil - we also tear its leaves.

Heat the grill to maximum temperature. Place the sauce, sausage and cheese on the rolled out dough, greased with oil, and place the assembled pizza on the stone. If you are going to cook directly on the grill, the task becomes more complicated: first, fry the base until golden brown, then remove it, cover it with oil and lay out the filling, and send the flatbread back again. In both cases, we focus on cheese. When it melts, call the guests to the table - the dish is ready. All that remains is to add the basil leaves.

These were step-by-step recipes for pepperoni pizza with photos - find your version and enjoy the rich taste of one of the most popular dishes of Italian cuisine. Do not forget that the final result depends on the quality of the grill. If you have one, consider that you have already collected admiring reviews from guests.