• Pairs With: Montepulciano d’Abruzzo
• Prep Time: 30 min
• Rising Time: 20 min
• Baking Time: 12 min
• Difficulty: Medium

Ingredients

• 2 1/4 cups bread flour, plus extra
• 1 3/4 tsp active dry yeast
• 1 tsp kosher salt
• 3 tbsp extra-virgin olive oil, plus extra for oiling
• 3/4 cup warm water
• For the Topping:
• 3/4 cup pizza sauce
• 1 cup shredded mozzarella
• 1 cup cherry tomatoes, quartered
• 2 - 3 young oregano sprigs, leaves stripped, plus extra for garnishing
• 20 pepperoni slices
• freshly ground black pepper
• extra-virgin olive oil, for drizzling
• Parmesan

Instructions

1. For the dough: Combine the flour, yeast and salt in a large mixing bowl. Add the extra-virgin olive oil, mix briefly, and then stir in the water, bringing the mixture together into a rough dough.
2. Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Place in a clean, oiled bowl and cover loosely. Leave to rise for 20 minutes in a warm place.
3. Preheat the oven to 240°C (220° fan) | 475F | gas 9. Place two large baking sheets or pizza stones in the oven to preheat.
4. Punch down the risen dough. Divide in two and roll out on a lightly floured surface into 0.25-0.33" thick rounds.
5. For the toppings: Lift the dough onto floured pieces of parchment paper. Spread their tops with the pizza sauce and scatter with mozzarella.
6. Arrange the cherry tomatoes, pepperoni slices and oregano leaves on top. Season with a little black pepper and drizzle with some extra-virgin olive oil.
7. Remove the sheets or stones from the oven and place on a heatproof surface. Carefully slide the pizza doughs onto the sheets or stones.
8. Bake for 10-12 minutes until the dough has risen and is golden-brown at the edges; the cheese should be melted and dark golden-brown.
9. Remove from the oven and let the pizzas cool briefly. Roughly grate over some fresh Parmesan and garnish with oregano sprigs before serving.