the Sage Test Kitchen

Pepperoni Thin and Crispy Pizza

Name: Pepperoni Thin and Crispy Pizza
Cook time: 1200 s
Total time: 9900 s
Yield: Makes 4
Ingredients: 300 g bread flour or strong plain flour - plus extra for dusting; 55 g semolina - plus extra to sprinkle; 2 tsp Coarse salt; 1 tsp instant dried yeast; 200 ml warm water; 1½ tbsp extra-virgin olive oil; 400 g can whole peeled tomatoes; 1½ tsp extra-virgin olive oil; 1 clove garlic - crushed; ½ tsp dried oregano; ½ tsp salt; Pinch dried chilli flakes - optional; 200 g shredded mozzarella cheese; 170 g sliced pepperoni; 40 g grated parmesan cheese

The Pizzaiolo expertly handles thin n’ crispy style pizzas, producing a light crisp crust and perfectly cooked toppings. Remember to roll it thin!

2 hrs 45 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Thin and Crispy Pizza Dough

300 g bread flour or strong plain flour
plus extra for dusting
55 g semolina
plus extra to sprinkle
2 tsp Coarse salt
1 tsp instant dried yeast
200 ml warm water
1½ tbsp extra-virgin olive oil

For the Essential Pizza Sauce

400 g can whole peeled tomatoes
1½ tsp extra-virgin olive oil
1 clove garlic
crushed
½ tsp dried oregano
½ tsp salt
Pinch dried chilli flakes
optional

For the pizza

200 g shredded mozzarella cheese
170 g sliced pepperoni
40 g grated parmesan cheese

Instructions

1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough out onto a lightly floured bench top and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, make the pizza sauce.
Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
5To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
6About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial.
7Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 26cm round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
8For each pizza, leaving a small border, spread 60ml of the pizza sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter of the pepperoni slices. Finish with another 25g mozzarella and a quarter of the parmesan.
Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
9Place the pizza in the oven, press the Timer dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted.
10Transfer to a cutting board, slice and serve.