Name: Pepperoni Pizza with Cherry Peppers
Ingredients: 725g bread flour; 25g cornmeal; 370g water (approx. 90 degrees); 60g olive oil; 4g instant yeast; 10g salt; 10g sugar; 1 can crushed tomatoes; 3 garlic cloves; A few basil leaves; Olive oil; Salt to taste; 1/2 lb cheese (mix of low-moisture whole milk mozzarella and part-skim mozzarella); Pecorino Romano cheese to taste; Pepperoni slices; Cherry peppers; Ranch dressing for garnish

Dough Preparation

Step 1: Mix Dry Ingredients [01:46]

In a food processor, mix the bread flour and cornmeal.

Step 2: Add Wet Ingredients [01:50]

Gradually stream in the water and olive oil while processing until a ball forms and runs around the blade.

Step 3: First Rest and Yeast Addition [02:04]

Let the dough rest for 20 minutes, then add the yeast and process for another 30 seconds. Knead by hand until smooth, then cover and rest for 30 minutes.

Step 4: Final Kneading [02:46]

Add the salt and sugar to the dough, knead well to incorporate. Portion into two 600g balls and shape into tight rounds. Cover in oiled bowls and ferment in the fridge for up to 4 days.

Pizza Assembly

Step 5: Shaping [05:32]

Bring the dough to room temperature. Press and roll out to a uniform thin circular shape. Trim the edges using a pizza tray as a guide.

Step 6: Docking and Pre-baking [06:51]

Use a fork to dock the dough, preventing excessive puffing. Place on a tray lined with parchment and pre-bake in an oven preheated to 500°F (260°C) with a pizza steel.

Step 7: Topping [14:15]

Spread 1.5 big spoonfuls of the cooked tomato sauce to the edge. Sprinkle with Pecorino Romano and 6-8 oz of shredded mozzarella. Arrange pepperoni slices closely in the center and sprinkle with chopped cherry peppers.

Step 8: Baking [15:37]

Slide the pizza onto the hot pizza steel. Bake for 10-12 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly. Rest on a wire rack before cutting.