Spicy Pepperoni Pizza

Pepperoni and jalapeños on pizza go together like spaghetti and meatballs – give this simple winning combo a try at home in your Gozney pizza oven with the below recipe.

Step 1:

Pour all of your water into the large mixing bowl and add all of the yeast, stirring to dissolve. Add in half the quantity of flour (500g) to the bowl and mix with your hand for 30 seconds to combine.

Step 2:

Add the remaining half of the flour to the bowl and mix for another 30 seconds to combine and then add the salt and mix for a further 30 seconds.

Step 3:

Empty out the dough mass to your counter and knead with your hands for 10 minutes, and then cover the dough with a tea towel and rest on your kitchen/work surface for 10 minutes.

Step 4:

Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. Cover and leave the dough to rest for a further 45 minutes.

Step 5:

Using scales, portion the dough into 250g portions using a dough cutter if you have one or if not use your hands or a knife. Form the dough into balls and place into lightly oiled containers or a tray and cover with a lid, leaving them to proof for 8 hours at room temperature 18°C.

Step 6:

Preheat your Gozney Roccbox or Dome to 450°C. Open out a dough ball using your favourite method, top lightly with tomatoes, mozzarella, pepperoni and jalapeños and transfer to a Gozney placement peel. Ensure that you have lightly dusted the peel with flour first to avoid the dough from sticking.

Step 7:

Gently re-adjust the pizza if necessary to stretch to the edges of the peel. Give the pizza a quick shuffle test on the peel, it should freely move and not be stuck, and then transfer to your Gozney oven.

Step 8:

Allow the pizza to bake for 20-30 seconds before giving it a turn with a Gozney turning peel. Turn every 20-30 seconds for 90 seconds total or until the pizza is baked just how you like it. Remove the pizza from the oven onto a board, slice and enjoy!