Pepperoni Pizza (single 12"/30cm)

Name: Pepperoni Pizza (single 12"/30cm)
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 1
Ingredients: 260 g Strong white bread flour; 160 ml Warm water (about 38–40°C); 1 tsp Instant dry yeast; 1 tsp Salt; 0.5 tsp Sugar; 1 tbsp Olive oil; 120 ml Tomato passata or crushed tomatoes; 125 g Fresh mozzarella (or ball/buffalo), torn or sliced; 60 g Pepperoni, sliced; 1 tsp Dried oregano; 6 leaves Fresh basil leaves; 1 tbsp Cornmeal or plain flour (for dusting); 1 pinch Black pepper (optional)

A practical, classic pepperoni pizza made from scratch for one. Includes a straightforward dough, a simple tomato sauce and clear steps for shaping and baking in a home oven.

Prep:90 min

Cook:10 min

Total:100 min

Servings:1

medium

pizza

italian

pepperoni

baking

dinner

Ingredients

•260 g Strong white bread flour
•160 ml Warm water (about 38–40°C)
•1 tsp Instant dry yeast
•1 tsp Salt
•0.5 tsp Sugar
•1 tbsp Olive oil
•120 ml Tomato passata or crushed tomatoes
•125 g Fresh mozzarella (or ball/buffalo), torn or sliced
•60 g Pepperoni, sliced
•1 tsp Dried oregano
•6 leaves Fresh basil leaves
•1 tbsp Cornmeal or plain flour (for dusting)
•1 pinch Black pepper (optional)

Instructions

1.Make the dough: In a mixing bowl, combine the flour, instant yeast, salt and sugar. Add the warm water and 1 tbsp olive oil. Mix until a shaggy dough forms.
2.Knead the dough on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a stand mixer with a dough hook) until smooth and elastic.
3.Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel and leave to prove in a warm place for 60–75 minutes, until roughly doubled in size.
4.Preheat your oven to its highest setting (about 250°C) with a baking stone or heavy baking tray on the middle rack. Allow it to heat for at least 20–30 minutes so it’s very hot.
5.Make the sauce: Stir the passata with a pinch of salt, a small grind of black pepper and half the dried oregano (reserve the rest for topping). Taste and adjust — keep the sauce simple and slightly seasoned.
6.Shape the base: Once proved, turn the dough out onto a lightly floured surface, press the air out and shape into a roughly 25–30cm (10–12") disc. Use your fingertips to stretch the dough from the centre to form a rim; do not overwork it. Dust a pizza peel or the back of a baking tray with the cornmeal or flour.
7.Assemble the pizza: Spread a thin, even layer of the tomato sauce over the base, leaving a 1–2 cm rim for the crust. Tear or slice the mozzarella and distribute evenly. Arrange the pepperoni slices over the cheese. Sprinkle the remaining dried oregano and a light drizzle of olive oil over the top.
8.Bake: Slide the pizza onto the preheated stone or tray and bake for 8–12 minutes, until the crust is golden with charred spots and the cheese is bubbling and starting to brown.
9.Finish and serve: Remove from the oven, scatter the fresh basil leaves over the top, allow to rest for 1–2 minutes, then slice and serve immediately.
10.Tips: If short on time, use a ready-made pizza base or pre-baked thin crust and skip the prove time. For a crisper base, bake on a stone; for a softer finish, use a tray. Adjust pepperoni quantity to taste.