Pizza is commonly known as Pizza Pie in America. Pizza is a Neapolitan cuisine which is very popular in many different parts of the world. Pepperoni pizza pie is one of the most famous types of pizza used in the world. As the name suggests it consists a layer of pepperoni over it. It is one of the most highly consumed pizza and mostly in America. It also comes in a pan and is very mouth watering and tasty. It is just simply irresistible.
Pepperoni is an Italian-American made up of various types of dry salami which is generally prepared with the help of pork, goat, turkey, beef and also fish. Pepperoni is generally spicy by nature. From southern Italy it is a decedent of the spicy type of salamis. Pepperoni is generally used in the pizza as a topping. Hence the pizza is given the name as the pepperoni pizza. Pepperoni is frequently to serve as a topping for the American-style pizzerias and it may also be used for preparing sandwiches. Pepperoni pizza is one of the most popular types of pizza in America. The consumption of the pepperoni pizza is quite high as compared with the other types of pizzas. Pepperoni pizza is made of the classic dough and marinara sauce. This pizza is topped with layer of mozzarella cheese and a layer of pepperoni over it and after that it is kept for cooking. Pepperoni is an Italian-American made up of various types of dry salami which is generally prepared with the help of pork, goat, turkey, beef and also fish. Pepperoni is generally spicy by nature. From southern Italy it is a decedent of the spicy type of salamis. Pepperoni is generally used in the pizza as a topping. Hence the pizza is given the name as the pepperoni pizza.
- 1 tablespoon olive oil
- 6 ounces pepperoni or favorite
- Italian salami, cut into matchstick strips
- 4 cloves garlic, slivered
- 2 Americana Pizza Dough balls, 10 ounces each
- Unbleached high-gluten or bread flour, cornmeal, or semolina flour for dusting peel
- 1 cup coarsely shredded full fat low moisture mozzarella or Monterey Jack cheese
- 1/2 cup coarsely shredded medium sharp Cheddar, provolone, Swiss, or Gouda cheese
- 1/2 cup freshly grated Parmigiano-Reggiano, pecorino Romano, Asiago, or other dry aged cheese
- 20 fresh basil leaves
- 3/4 cup All-Purpose Marinara
- Pizza Sauce: place a baking stone on the middle shelf of the oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting for at least 1 hour.
- While the oven is heating, in a frying pan, combine the olive oil and pepperoni pieces over medium heat and saute for 4 to 5 minutes, or just until the pepperoni begins to crisp up. Add the garlic and cook for another 2 minutes, or until softened but not browned. Remove from the heat and pour the contents of the pan into a sieve or colander resting over a bowl. Set the pepperoni and garlic mixture aside. You can stir the oil collected in the bowl into the tomato sauce for additional flavor, or you can discard it.
- Make 1 pizza at a time unless your peel and oven can accommodate both pizzas. Shape the dough ball using the toss and spin method, stretching it to a diameter of 10 or 12 inches and slightly thicker toward the edge. A 12 inch diameter yields a thinner, crispier crust, while a 10 inch diameter is a little thicker and more breadlike. The choice is yours. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.
- In a bowl, stir together the 3 cheeses. Stack 5 of the basil leaves, roll them up lengthwise, and cut thinly crosswise to create shreds (known as a chiffonade cut). Stir the basil shreds into the cheese mixture. Spread half of the sauce over the surface of the dough, leaving a 1/4 inch border uncovered. Scatter half of the crisped pepperoni strips evenly over the surface. Then distribute half of the cheese mixture over the pepperoni, covering the surface evenly.
- Carefully slide the pizza from the peel onto the baking stone. It should take 10 to 12 minutes to bake. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold. The underside of the crust should be brown and crisp, not white and soft. If the underside is not ready when the top is finished, lower the shelf for the next pizza.
- While the pizza is baking, stack 5 more basil leaves and cut them in the same manner. Remove the finished pizza from the oven and immediately sprinkle the basil over the top. Let the pizza cool for about 3 minutes before slicing and serving. Repeat with the remaining ingredients to make the second pizza.
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