Pepperoni Pizza with Chile Rings
Ingredients
- For the dough
- 1 cube fresh Yeast (approximately 42 grams or 1 1/2 oz)
- 600 grams Pastry flour
- 1 tsp salt
- 50 milliliters olive oil
- Pastry flour (for working the dough)
- For topping
- 400 grams chopped Tomatoes (canned)
- freshly ground peppers
- 2 tsps dried oregano
- 2 balls Mozzarella (about 125 grams or 4 1/2 oz)
- 400 grams Salami (sliced)
- 2 red chili peppers
- 2 green chili peppers
Preparation steps
For the dough, mix the yeast with 300 ml (approximately 1 1/4 cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, pour in the yeast mixture and the oil and process with the dough hook of an electric hand mixer to make a smooth dough. Place on a floured surface and knead for about 10 minutes vigorously with your hands. (If the dough is too moist, add some flour; dry, add lukewarm water.)
Put the dough back in the bowl, cover and let rise in a warm place (such as in the oven at 70°C or 150°F) for about 1 hour.
Preheat the oven to 220°C (approximately 425°F).
Knead the dough again on a floured surface and divide into 4 equal portions. Roll each portion of dough to the size of the pizza pans and place on the greased pans. Puree the tomatoes coarsely, season with salt and pepper, spread on the dough and sprinkle with oregano. Cut the mozzarella into slices, place on the tomato sauce and cover with slices of salami.
Rinse the chilies and cut into rings, taking care to remove the seeds. Sprinkle the chile rings on the pizzas. Bake in the preheated oven for about 20 minutes. Remove and serve immediately.
