Pepperoni Pizza
There’s nothing quite like the perfect pepperoni pizza — bubbling cheese, crisp-edged slices of spicy pepperoni, and that unmistakable aroma of wood-fired smoke. This recipe celebrates simplicity and quality: the classic Delivita pizza dough forms a light, blistered crust; a vibrant tomato sauce brings freshness; and a blend of mozzarella and pecorino creates the perfect balance of creamy melt and savoury depth. Whether you’re firing up the Delivita wood-fired oven or the Diavolo pizza oven, this pizza cooks in under two minutes and delivers pure, irresistible pizzeria flavour at home.
Prep Time
15 mins
Cook Time
90 Seconds
Serves
2
Skill Level
Beginner
Ingredients
- 1 ball Delivita Classic Pizza Dough
- 60–80 g tomato pizza sauce
- 70 g grated mozzarella
- 40 g mozzarella strips (for stretch and melt)
- 15 g grated pecorino (for depth and saltiness)
- 12–15 slices pepperoni
- 1 tsp extra virgin olive oil
- A few fresh basil leaves
- 1 can (400 g) San Marzano or high-quality plum tomatoes
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- Pinch sea salt
- ½ tsp dried oregano or fresh basil, chopped
Method:
Tomato Sauce
1. Blend tomatoes smooth in your blender.
2. Warm olive oil and garlic gently — don’t brown it.
3. Stir in tomatoes, salt, and herbs.
4. Simmer 10–15 min until slightly thickened, then cool completely.
Assembly
1. Preheat the oven:
– For Delivita: Aim for 420–450 °C (785–850 °F) on the stone.
– For Diavolo: Heat until the flame is rolling over the dome; around 400–450 °C surface temp.
2. Stretch the dough:
Dust your surface and hands with flour and stretch to 10–12Ç round.
3. Build your pizza:
– Spread tomato sauce evenly.
– Add grated mozzarella first, then strips.
– Add pepperoni, sprinkle pecorino, and drizzle olive oil.
Cooking
• Slide the pizza onto the stone using a floured peel.
• Cook for 70–120 seconds total, turning every 20–30 seconds for even browning.
Look for:
– Puffing and light char on the crust.
– Bubbling cheese with light golden spots.
– Crisped, slightly curled pepperoni edges (“pepperoni cups”).
To Serve
• Let rest 30 seconds before slicing.
• Finish with a light pecorino dusting, drizzle of olive oil or chilli honey, and fresh basil if
desired.
