PizzaPi.ai
The Provolone Pepperoni Powerhouse
A sophisticated elevated classic where the creamy, slightly sharp melt of provolone cheese creates a decadent foundation for crispy, spicy pepperoni cups.
Ingredients
Sauce
Pizza Sauce
Cheese
Provolone
Protein
Pepperoni
How to Make It
DoughUse a 48-hour cold-fermented dough at 65% hydration to achieve a light, airy crust with a slight chew that stands up to the rich toppings.
SauceApply a thin, even layer of the classic pizza sauce, starting from the center and swirling outward, leaving a 1-inch border for the crust to rise.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes to ensure maximum heat retention.
- 2On a lightly floured surface, stretch your room-temperature dough into a 12-inch circle, maintaining an even thickness throughout the center.
- 3Spread 1/2 cup of the pizza sauce in a circular motion, ensuring the layer is consistent to prevent soggy spots.
- 4Distribute a generous layer of shredded provolone cheese over the sauce, ensuring it reaches right up to the edges of the sauce line.
- 5Arrange the pepperoni slices in a single layer, spacing them slightly apart to allow the edges to crisp up and cup during the bake.
- 6Carefully slide the pizza onto the preheated stone using a pizza peel dusted with semolina or cornmeal.
- 7Bake for 8-10 minutes, or until the cheese is bubbling and beginning to brown and the crust is charred in spots.
- 8Remove from the oven and let it rest on a wire rack for 2 minutes to allow the cheese to set and the crust to stay crispy.
- 9Slice into eight triangles and serve immediately while the provolone is still molten.
Chef's Tip
Instead of mild provolone, use an aged 'Provolone Piccante' for a sharper flavor profile that cuts through the richness of the pepperoni oil.