Classic Pepperoni Pizza
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (9)
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Instructions (5)
Dissolve the fresh yeast in lukewarm water inside a large mixing bowl. Add olive oil, salt, and most of the Tipo 00 flour. Knead for about 10 minutes until smooth and elastic, adding the remaining flour if necessary.
Cover the dough with a damp towel and allow it to rise at room temperature for about 45 minutes, or until doubled in size. Preheat the oven with a baking sheet or pizza stone to 250°C (480°F).
Punch down the dough and divide it into two equal portions. Stretch or roll each ball out on a lightly floured surface into two thin, round pizza bases.
Spread the pizza sauce evenly over the bases, leaving a small border around the edges. Tear or distribute mozzarella cheese on top, arrange the pepperoni slices, and sprinkle with dried oregano.
Carefully transfer each pizza onto the preheated baking surface and bake for 8 to 10 minutes until the crust is golden brown and the cheese is bubbly and melted. Slice and serve hot.
