Pepperoni Pizza - Chef Recipe by Shane Wilson

Ingredients

Dough:

500g high gluten flour - tip 00
5g bakers yeast
10g sea salt
300mL filtered water
50g fine semolina

Sauce:

400g can San Marzano tomatoes
50g extra virgin olive oil
Sea salt to taste

Toppings:

200g pepperoni
50g massdam, per pizza
50g raclette, per pizza
20g Parmigiano Reggiano, per pizza
Generous drizzle chilli oil
A bunch of fresh oregano

Method

Dough (24-48 hour proof required):

In a large bowl, combine the flour and yeast. Mix well. Add the water to the flour mixture and mix with a wooden spoon until the dough starts to come together.

Knead the dough for 8-10 minutes on a floured surface until it becomes smooth and elastic.

Gradually add the salt to the dough, kneading it in until it is fully incorporated.

Make a large ball and place a damp tea towel over to rest for 30 minutes.

Cut into 4 even pieces and roll into balls. Leave to proof in an airtight container in the fridge for 48 hours.

Cooking day:

Preheat your oven to the highest temperature possible, or heat up your wood-fired oven (it is best to preheat for at least an hour to ensure that all parts of the oven have heated through).

Prepare the tomato sauce by crushing the San Marzano tomatoes with a pinch of salt and 50g of extra virgin olive oil. Set aside.

Use a spatula or dough scraper to remove the dough ball and put into a pile of semolina on the bench, push out into a circle, trying not to push down on the crust.

Put the dough in a pan for oven use, or onto the bench if using a pizza peel to put in a woodfired oven.

Spread the tomato sauce over the pizza bases, leaving a small border around the edges, and sprinkle oregano generously over the sauce.

Add the grated maasdam, raclette ensuring to spread each cheese evenly.

Add the pepperoni and Parmigiano Reggiano.

Drizzle some chilli oil on top of the cheese.

Transfer the pizzas to the preheated oven and bake. A traditional oven will take 10-12 minutes, A wood-fired oven will take up to 2 minutes.

Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving.

Recipe provided by Anchovy Bandit