The pepperoni for this pizza is an artisan pepperoni from Salume Beddu, a local Salumeria. It is paired with stracciatella cheese, a creamy fresh cheese. The name means literally, little shreds. The peppers, honey and lemon make for a burst of flavor.
- 2-10 oz. Pizza dough balls
- 6 oz. Flour
- 2 oz. Olive Oil
- 6 oz. Salume Beddu pepperoni
- 1 Serrano Pepper
- 1 Lemon
- 1 oz. Honey
- Cutting board or pizza peel
- 2 pizza stones or 2 cookie sheets (If you only have one cookie sheet or stone, you may cook one pizza at a time.)
- Chef’s knife
- Grater or zester
PREP TIME: 15 MINUTES
STEP 1: Pre-heat oven to 500 degrees with 2 pizza stones or 2 cookie sheets, one on each rack inside the oven during pre-heat. Pre-heat for at least 30 minutes before baking.
STEP 2: Trim off top/stem of serrano pepper. Slice pepper in half. (Remove seeds if you like. Leaving the seeds intact will create a more rustic look and add a bit more spice.) Cut halved pepper into long thin strips. Next stack sliced strips lengthwise and dice into small pieces. Set aside. Wash hands and rinse knife immediately.
STEP 3: Zest lemon using cheese grater or zester. Need 1 teaspoon.
STEP 4: Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching.
STEP 5: Take all pizza ingredients out of packaging to begin making pizzas.
STRETCH PIZZA DOUGH
Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
ASSEMBLE & BAKE PIZZAS
COOKING TIME: 15 MINUTES
STEP 1: You will assemble your pizzas one at a time on your floured cutting board or pizza peel.
STEP 2: While topping with ingredients make sure to save ½ for your second pizza.
STEP 3: Place first hand stretched pizza dough on floured cutting board.
STEP 4: Pour 1 oz. oil in the center of the crust. Using a pastry brush or the back of a spoon spread the oil over the dough with your border a ½” crust. Don’t get any oil on your board or your pizza will stick when sliding into the oven.
STEP 5: Spread ½ of stracciatella cheese into a thin layer onto dough with spoon.
STEP 6: Take ½ of the package of Salume Beddu pepperoni and arrange over dough evenly.
STEP 7: Place ½ of the diced serrano pepper on dough.
STEP 8: Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.
STEP 9: Assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza.
STEP 10: Cook each pizza 8-12 minutes or until desired crispness and golden brown.
STEP 12: Let pizzas cool 2-4 minutes.
STEP 13: Slice pizzas into desired amount of slices.
STEP 14: Garnish with lemon zest and drizzle with honey. (A spoon will work great for drizzling honey.)
STEP 15: Enjoy your Pizza!
Chianti Classico is wine made of mostly the sangiovese grape grown in the Tuscan hills between Sienna and Florence. It is a smooth, medium-bodied red.
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