Spicy Pepperoni Pizza

Spicy Pepperoni Pizza

Ingredients:

For the dough (makes approx. 6 × 250g dough balls):

  • 600 g water

  • 1,000 g 00 pizza flour

  • 30 g salt

  • 2 g fresh yeast or 1 g instant dry yeast

For the topping:

  • Good quality tomatoes (use crushed or passata)

  • Mozzarella, torn or sliced

  • Parmigiano‑Reggiano, grated

  • Sliced pepperoni

  • Jalapeño slices (fresh or pickled)

  • 1‑2 tablespoons Sri Lankan style chilli paste (adjust to your heat preference)

Step‑by‑Step Instructions:

Dough & proofing

  1. In a large mixing bowl, pour in all the water and add the yeast. Stir until dissolved.

  2. Add half (500 g) of the flour and mix by hand for about 30 seconds until combined.

  3. Add the remaining 500 g flour, mix another 30 seconds, then add the salt and mix a further 30 seconds.

  4. Tip the dough onto your work surface and knead by hand for about 10 minutes, until the dough is smooth and elastic.

  5. Cover with a tea towel and rest for 10 minutes. Then shape into one large dough ball, cover and let rest a further 45 minutes.

  6. Using scales, portion out into 250 g balls (you’ll get six). Place each dough ball into a lightly oiled container or on a tray with a lid, proof at around 18 °C for about 8 hours.

Pre‑bake setup

  • For home oven method: Preheat your oven to its maximum temperature (often around 250 °C / 275 °C), with a baking stone or heavy steel on the middle or top rack and a peel ready. You might also use a tray turned upside‑down and preheated.

  • For outdoor pizza oven method: Preheat your outdoor pizza oven to around 450 °C (or as high as your oven allows) with the stone or floor heated.

Stretching & topping

  1. Take one dough ball and shape it (by hand or on a lightly floured surface) into your base of desired size (aim for ~30 cm/12″ diameter).

  2. Dust your peel or tray with flour/semolina so the dough moves freely.

  3. Spread the tomato base lightly, then add mozzarella, pepperoni, jalapeños and the Sri Lankan style chilli paste (distribute evenly). Finally grate some Parmigiano‑Reggiano over the top.

Baking

  • Home oven method: Slide the pizza onto the preheated stone/steel. Bake for approx. 7‑10 minutes (depending on oven) until the crust is golden with some char, the cheese is melted and toppings hot. If you have a top‑heat setting, switch to broil/grill for last 1‑2 minutes to char the pepperoni edges.

  • Outdoor pizza oven method: Slide the pizza onto the heated floor. Bake for approx. 60‑90 seconds, rotating every 20‑30 seconds so it cooks evenly and the crust puffs with char and the toppings bubble.

Serve

  1. Once done, remove the pizza with a peel and place on a board. Let rest for a minute, slice and serve hot.

Notes & Tips:

  • For the home oven version, using a baking stone or steel and a high pre‑heat helps mimic the outdoor oven’s intense heat.

  • Rotate or move the pizza if one area is cooking faster than another to ensure an even bake.

  • Best served immediately while crust is crisp and toppings hot.
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