PizzaPi.ai
The Golden Peperone Crisp
A sophisticated, minimalist white pizza that focuses on the interplay between peppery olive oil, salty aged Parmesan, and crisp, rendered pepperoni.
Ingredients
Sauce
Olive Oil
Cheese
Parmesan
Protein
Pepperoni
How to Make It
Dough72-hour cold-fermented high-hydration dough, brought to room temperature for two hours before stretching to ensure a light, airy cornicione.
SauceBrush 2 tablespoons of premium, cold-pressed extra virgin olive oil evenly across the dough, leaving a 1-inch border for the crust.
- 1Preheat your oven to its highest setting, ideally 550°F (285°C), with a pizza stone or steel on the middle rack for at least 45 minutes.
- 2Stretch your dough gently on a floured surface into a 12-inch circle, being careful not to deflate the air bubbles in the rim.
- 3Transfer the stretched dough onto a pizza peel lightly dusted with semolina flour to prevent sticking.
- 4Apply the olive oil base using a pastry brush, ensuring a thin and even coat across the entire surface.
- 5Lay the pepperoni slices in a single layer, slightly overlapping them to allow the oils to meld during the bake.
- 6Generously coat the entire pizza, including the pepperoni, with a thick layer of finely grated Parmesan cheese.
- 7Launch the pizza onto the preheated stone and bake for 6 to 8 minutes until the edges are charred and the cheese forms a lacy, golden crust.
- 8Remove from the oven and allow the pizza to rest on a wire rack for 2 minutes to maintain the bottom's crispness.
- 9Slice into eight wedges and serve immediately while the Parmesan is still shatteringly crisp.
Chef's Tip
Use a Microplane to grate the Parmesan into a fine snow; this creates a 'frico' style crust on top of the pepperoni rather than clumping, providing a much better textural contrast.