Sourdough Pepperoni Pizza
Sourdough Pepperoni Pizza combines the rich flavor and airy texture of naturally fermented pizza dough with classic pepperoni pizza toppings. Made with Caputo "00" Pizzeria flour and a sourdough starter, the crust develops a light, chewy texture with crisp edges and deep flavor. Topped with Ciao Authentica Crushed Tomatoes, fresh mozzarella, cup-and-crisp pepperoni, and finished with Mike's Hot Honey, this pizza delivers an authentic pizzeria-style experience right at home.
- Yield: 6 pizzas
- Prep Time: 25 min
- Cook Time: 2-10 min
Ingredients
Ingredients
Instructions
Instructions
- Prepare the Caputo Sourdough Pizza Dough and allow the dough to complete its fermentation and resting process.
- Preheat a home oven to 500–550°F with a pizza stone or steel, or preheat an outdoor pizza oven to 700–850°F.
- Lightly dust the work surface with Caputo Semolina Flour and gently stretch the dough into a pizza round.
- Spread a thin layer of Ciao Authentica Crushed Tomatoes evenly across the dough, leaving a border for the crust.
- Top with fresh mozzarella and pepperoni. Add fresh basil before baking for a roasted flavor or after baking for a fresher finish.
- Bake in a home oven for 7–10 minutes, or in an outdoor pizza oven for 1–2 minutes, until the crust is puffed and lightly charred, and the cheese is melted and bubbling.
- Remove from the oven and finish with a drizzle of Mike’s Hot Honey, if desired.
- Slice, serve, and enjoy immediately.
Notes
- Long fermentation develops a deeper flavor and improves dough texture.
- Allow refrigerated dough to come to room temperature before stretching.
- Drain fresh mozzarella well to avoid excess moisture during baking.
- For best results in a home oven, preheat the pizza stone or steel for at least 45 minutes before baking.
Products Used In The Recipe
About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.