Alessandro Scuderi’s pepperoni pizza

Today’s recipe by Alessandroscuderi’s is a giant New York style pizza, with America’s favourite topping: pepperoni.

Achieving the right consistency and uniformity of baking becomes very easy thanks to serieS oven performance.

In this recipe, Alessandro also uses the pizza loader to make his job easy.
As he says: “for a great pizza you need a great peel”.

Let’s see all the steps:

INGREDIENTS (doses for a ‘normal’ size, double for a ‘giant’ size)

For the biga

200g type 1 flour
2g fresh yeast
120g water at room temperature

Leave to rest in the fridge for 24h

For the dough

5g fresh yeast
5g malt (or honey)
50g type 1 flour
55g water
15g salt

Toppings

Pepperoni (in strips and slices)
Tomato sauce to taste
Mozzarella fiordilatte to taste

Heat: serieS Multibake, 280 °C, 25% deck, 50% top for 15 minutes

METHOD

1. Place the biga with 5g fresh yeast, 5g malt – or honey – and 50g type 1 flour, 35g water at room temperature in the mixer and start kneading at first speed. Add 15g salt and 20g water, finally add 50g pepperoni cut into thin strips.
2. Place on the counter, fold and knead for 20 minutes, then shape and leave to rise at room temperature for 1.30 h.
3. Once ready, put the dough onto plenty of semolina, shape your pizza and place it on the loader, spread the tomato sauce over and bake with serieS preheated at 280 °C, 25% deck, 50% top, for 10 minutes.
4. Take out, spread the mozzarella fiordilatte and add lots of sliced pepperoni. Then bake again for another 5 minutes.
5. Remove from the oven, cut and enjoy it piping hot.