Name: The Classic Crimson Wheel
Cuisine: Italian
Ingredients: Dough: 48-hour cold-fermented dough at 65% hydration for optimal leopard spotting and chew.; Sauce: Spread a thin, even layer of chilled pizza sauce, leaving a 1-inch border for the crust.; Pizza Sauce; Mozzarella; Pepperoni

Ingredients

Sauce

Pizza Sauce

Cheese

Mozzarella

Protein

Pepperoni

How to Make It

Dough48-hour cold-fermented dough at 65% hydration for optimal leopard spotting and chew.

SauceSpread a thin, even layer of chilled pizza sauce, leaving a 1-inch border for the crust.

1Pre-heat oven to 500°F (260°C) with a pizza stone or steel inside for at least 60 minutes.
2Dust the work surface with semolina and stretch the dough gently to a 12-inch circle.
3Transfer the stretched dough to a floured peel and spread 4 ounces of pizza sauce from the center outward.
4Distribute 6 ounces of freshly shredded low-moisture mozzarella evenly over the sauce.
5Layer the pepperoni slices, overlapping them slightly to account for shrinkage and oil release.
6Slide the pizza onto the preheated stone or steel with a quick forward-and-back motion.
7Bake for 8 to 10 minutes until the crust is deeply golden and cheese is bubbling and browned.
8Rotate the pizza 180 degrees halfway through the baking process to ensure an even cook.
9Carefully remove from the oven and transfer to a wire cooling rack for 2 minutes before slicing.

Chef's Tip

Use natural casing pepperoni and slice it thinly yourself; the casing causes the slices to curl into 'cups' that trap the flavorful oils during the bake.