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Calbrese

New Yorker Pepperoni pizza

A classic take on the All-American favourite pizza with spicy pepperoni sausage adding real bite and depth of flavour to the crisp base and airy crust. 

Try this with our Italian Calabrian Antipasto

Ingredients

  • 1 Great Balls of Flour dough ball. 
  • Flour and semolina mix
  • 65g Tomato Sauce – 2 1/2 desert spoons
  • 15g Thinly sliced red onion (optional)
  • 70g Fior di Mozzarella cheese OR ½ ball buffalo di Mozzarella
  • 10 – 12 slices (approximately 40g) Pepperoni or Premium pepperoniYour content goes here.

Method

Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base. 

Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature.  

Sprinkle your worksurface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video 

Transfer to your pizza peel, or parchment paper if cooking in a home oven.  

Spread your tomato sauce onto the pizza base then moving quickly add your red onion, mozzarella and finally the pepperoni.  

All you need to create perfect pizza

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