We had another amazing pizza class this week at the Baking Steel Test Kitchen. A previous guest booked a private birthday celebration-my kind of party! My pre-class ritual is to shop at Whole Foods Market in Hingham. Whole Foods has some shelf-space dedicated to pizza making. You'll find pre-made pizza dough, shredded cheese, sauce and other various toppings. I was shopping for toppings this week with Fresh Chef Craig, when we happened on these 3-in diameter, pepperoni slices. We both look at each other and said "Why not? Let's give these a try!"
Unbelievably, the pepperoni was neglected in class. No one touched it! So, I tucked the leftovers away in the fridge for what I knew would make a great lunch the next day. Fast forward to the morning after (breakfast pizza again!), I stretched out a dough, shredded a bit of fontina cheese and placed pepperoni slices all over the top. The oven was pre-heated and the Baking Steel was hot. Right before I launched the pizza, I switched the oven to broil. Two and a half minutes later, pure bliss! A word to all future class participants/party-goers, this pepperoni from Whole Foods is killer! Try it-you'll love it!
Pepperoni Pizza Recipe
1 Pizza Dough
3 oz. no cook tomato sauce
3 oz. grated fontina cheese
10 slices of Wholefoods pepperoni slices
1 basil leaf
1. Preheat your oven with your Baking Steel on the top rack for 1 hour
2 Let dough sit at room temperature for at least an hour
3 Switch your oven to broil.
5 Stretch out your pizza dough, coat top of dough with tomato sauce, shredded fontina and then distribute pepperoni slices.
6 Launch pizza onto your Baking Steel, cook under the broiler for 1 minute
7 Open oven and give the pizza a 180 spin, and cook for another 60-90 seconds, or until desired color, I love a little char
8 Remove from oven, slice, take your Instagram shot and serve.