In life, as with pizza, "classic" is always the best. Of all the traditional pizza's I make at home, pepperoni is definitely in my top five. I've made this one with my favorite new Baking Steel technique - the double steel. The "double steel" simply means, I load my oven with a Baking Steel on both the top and bottom racks.
During the first two minutes of bake time, the broiler is on, which gives the pepperoni a quick sear, and the dough, the ultimate oven spring. About one minute into the bake, I will open the oven to rotate the pizza. This ensures a more evenly browned top crust. Do this quick to avoid burnt fingers and loss of heat! When the top is done to your liking (about 2 minutes for me), remove your pizza to the peel and then, relaunch onto the bottom Baking Steel. Why are we moving it? Simply because the bottom steel is now scorching hot! While we were using the top steel, we left the bottom steel with all that untapped thermal conductivity-it's just itching to transfer out. So, by placing our pizza on a fresh, hot, Baking Steel, that bottom crust is going to brown up perfectly!
Pepperoni pizza is always in style! Try it-I know you'll love it...
1 pizza dough
60 grams (2 oz.) about 11 slices of pepperoni
75-90 grams (2.5 oz.) no cook tomato sauce
75 grams (2 oz) fresh mozzarella
1. Preheat your oven at 500F with a Baking Steel on the top and bottom rack for 1 hour.
2. Stretch or roll out your pizza dough into a 12 inch round, place on a floured pizza peel. Semolina or bread flour is the preference. Switch your oven to BROIL.
3. Distribute the tomato sauce on top of the pizza dough, next add your fresh mozzarella, then carefully drop the pepperoni slices all over the top...
4. Launch onto the Baking Steel on the top rack. Set your timer for 2 minutes. After a minute and a half, open oven and rotate about 180 degrees. We're trying to even out the browning on top. Close for the remainder 30 seconds.
5. Open oven and move pizza to the bottom steel for the remaining 2 minutes.
6. Remove, slice and serve.