Pepperoni Pizza
Pepperoni Pizza
4
servings1
hour15
minutesChef Derick recommends pairing B Cellars Zinfandel with this classic pizza. The high acid in the tomato sauce compliments the subtle tannin structure in this wine. The aromatics of the pepperoni bring out the spice in the Zinfandel.
Keep the screen of your device on
Ingredients
- Pizza Dough
2 3/4 lbs 2 3/4 OO flour
1/4 lb 1/4 semolina
3 1/2 cup 3 1/2 warm water
1 Tbsp 1 dry active yeast
1 oz 1 sugar
1 oz 1 salt
2 oz 2 olive oil
- Tomato Sauce
2 QT 2 concasse tomatoes
1 small 1 white onion, diced small
3 cloves 3 garlic, chopped
1/4 cup 1/4 olive oil
1/4 cup 1/4 balsamic vinegar
1/2 cup 1/2 B Cellars red wine
1/2 cup 1/2 oregano
1 1 bay leaf
salt to taste
- Additional Items Needed
1 lb 1 mozzarella, shredded
1/2 lb 1/2 pepperoni
Semolina for cooking
Pizza stone
Directions
- PIZZA DOUGH
- In a mixer, sponge sugar, yeast, and water for 5 minutes
- Add the rest of the ingredients and mix for 10 minutes
- Cover with a towel and proof at room temp until it doubles in size
- Beat the dough down and portion into 4 even balls
- Place dough balls into a container with a lid in the refrigerator
- Leave enough room for balls to double in size without touching
- Let dough age for 3 days for best results
- TOMATO SAUCE
- In a large sauce pot on medium-high heat, add olive oil and onion
- Cook for 7-8 minutes until onions are tender and sweating
- Add garlic and cook for 1 more minute
- Add B Cellars red wine and cook until au sec (until the alcohol has cooked off)
- Pour in balsamic vinegar and cook for an additional 5 minutes
- Add the remainder of the ingredients and reduce to low heat, simmering for 30 minutes.
- Cool before using
- ASSEMBLY
- Lightly dust surface with semolina flour, then roll out dough to 1/4” thick
- Gently stretch the dough to form a circle
- Lightly dust pizza peel with semolina
- Add pizza to peel
- For each pizza, top with 1/4 cup tomato sauce, 4 oz of shredded mozzarella, and 2 oz of pepperoni
- Cook in a 450° oven with a pizza stone for 12-16 minutes
Did you make this recipe
Tag @bcellars on Instagram and hashtag it with
We're On Facebook!
Follow B Cellars on Facebook
Pairing Suggestions
Chef Derick recommends pairing B Cellars Zinfandel with this classic pizza. The high acid in the tomato sauce compliments the subtle tannin structure in this wine. The aromatics of the pepperoni bring out the spice in the Zinfandel.
Leave A Comment