This smooth, bouncy, tacky pizza is deceptively easy, fast to make, and filled with taste. Excellent for busy Nonnas with hungry mouths to feed, kicking again with pals, or easy weeknight dinners. Its signature sauce makes use of anchovies to provide a salty kick, whereas the dough is cooked sluggish n’low for a delightfully fluffy base.
Tools
15×12” sheet pan
Meals processor/stick blender
Elements
Makes 1 15x 12” sheet pizza
500g of pizza flour/robust bread flour
375ml water
2 tsp lively dry yeast
2.5 tsp salt
2 tbsp olive oil (plus additional to grease)
For the Sauce
2 tins plum tomatoes
4-5 anchovy fillets
4 cloves garlic (roughly chopped)
Giant pinch of salt
Giant pinch of sugar
8 basil leaves
12 oregano leaves
For the topping
100g grated mozzarella cheese
8-10 slices pepperoni
1-2 tomatoes, sliced into discs
Freshly floor black pepper
Chili flakes
Technique
In a big bowl, add 200ml chilly water and 175ml boiling water and blend. Add two tablespoons of yeast and whisk totally to activate. Depart for five minutes till frothy bubbles seem on the floor.
Add 2.5 tsp of salt and a pair of tbsp olive oil to the combination and stir properly to make sure the salt is totally dissolved. Add the flour, a bit at a time, mixing regularly with a wood spoon or spatula. As soon as 3/4 of the flour is added, begin kneading the dough along with your fingers – pulling from the skin and folding into the centre. Add the remaining flour and proceed kneading within the bowl till the dough roughly comes collectively. Tip the dough onto your work floor and end kneading along with your palms to make sure all of the flour is integrated.
As soon as a easy dough varieties, form it right into a ball. Add 1 or 2 tbsp olive oil to your mixing bowl and coat the underside and sides. Place the dough again within the bowl and canopy with plastic wrap. Depart to rise in a heat space for an hour, or till doubled in measurement. For a fuller taste, go away the dough in a single day within the fridge.
Subsequent, put together the sauce. Pour 2 entire tins of plum tomatoes right into a meals processor, or, if utilizing a stick blender, a big bowl. Add 4-5 anchovies, 4 cloves of chopped garlic, a big pinch of sugar, a big pinch of salt, 8 basil leaves, and 12 oregano leaves. Pulse the combination 5-10 occasions till a pleasant chunky consistency is reached. Switch to a sealed container and refrigerate till prepared to make use of.
When your dough is able to stretch, line your baking tray with parchment paper or olive oil. If utilizing paper, be sure it’s simply sufficiently small to suit beneath the dough. If something is uncovered, it dangers catching the flames.
Place the dough within the heart of the tray and stretch the dough out from the centre, reaching in direction of the corners of the pan. The dough might be a bit stiff if it comes straight from the fridge, however maintain working it till it totally reaches the width of the pan.
Cowl the tray with plastic wrap and go away to relaxation for an hour or so, or till the dough is properly risen and noticed with air bubbles.
For the topping, cowl the bottom with an excellent layer of grated mozzarella. Subsequent, add the sauce in small dollops, adopted by extra cheese, and pepperoni. End with a couple of sliced tomatoes, chili flakes, and black pepper to garnish.
Fireplace up your Ooni pizza oven. If utilizing gasoline, maintain the dial on the lowest setting and permit it to preheat for 15-20 minutes. Place the tray within the oven and let prepare dinner for a few minutes till one aspect of the pizza is browned, rotate the tray and repeat for the opposite aspect. As soon as either side are brown, flip off the oven utterly and let the pizza end cooking for 8-10 minutes within the residual warmth.
If utilizing wooden and charcoal, preheat your oven in order that the stone is round 800˚F (450˚C), then let the flames die proper down. You’ll be able to test the temperature inside your Ooni rapidly and simply utilizing the Ooni Infrared Thermometer. Place the tray within the oven and let the pizza prepare dinner for 8-10 minutes with the door off. As soon as the crusts are hyped up, spike the flame with wooden and let the flames color the crusts for a couple of minutes on all sides.
Take away the cooked pizza, slice into squares, and revel in!
