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Homemade Pepperoni and Kalamata Olive Pizza

I couldn’t find 00 flour, so I used cake flour and thought it worked great. Search for 00 flour substitutes online and you’ll find a very opinionated crowd. If you have a food scale, use it. Just as for baking, accuracy here is important.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 people
Author: Marissa Stevens

Ingredients

Pizza Dough

  • 1 cup plus 1 tablespoon cake flour 153 grams
  • 1 cup plus 2 tablespoons all-purpose flour 153 grams
  • 1 teaspoon fine sea salt 8 grams
  • 3/4 teaspoon active dry yeast 2 grams
  • 1 teaspoon extra-virgin olive oil 4 grams

Pizza Sauce

  • 1 cup canned diced tomatoes drained
  • 2 cloves garlic
  • pinch crushed red pepper
  • salt and pepper to taste

Toppings

  • 6 ounces shredded whole milk mozzarella divided
  • 4 ounces sliced pepperoni divided
  • 24 kalamata olives halved, divided

Instructions

  • Combine flours and salt in a large mixing bowl.
  • In a separate bowl, combine 1 cup warm water, yeast and olive oil. Pour in to flour mixture and use your fingers to knead mixture until well combined. Cover and let rest 15 minutes. Refrigerate.
  • About 1 1/2 hours before you’re ready to eat, place a pizza stone into the oven. Heat to 500° and let the pizza stone preheat for an hour.
  • When the pizza stone has been heating for 15 minutes, remove the dough from the refrigerator and let it sit at room temperature for 30-45 minutes.
  • Meanwhile, combine diced tomato, garlic cloves and crushed red pepper in a blender. Blend until smooth. Season to taste with salt and freshly ground black pepper.
  • To make pizza, place a dough round on a floured work surface. Gently use your fingers to stretch it, then pass the round back and forth between the palms of your hands to to stretch and shape it into a 12-inch round.
  • Top round with 1/2 of pizza sauce, spread evenly leaving 1/2 inch of bare dough at the edges. Sprinkle half of the mozzarella, pepperoni, and olives evenly over the top.
  • To transfer round to pizza stone, use a floured pizza peel or floured cutting board.
  • Transfer pizza to pizza stone and bake 6 to 7 minutes until center is bubbly and edges are lightly brown.
  • Transfer pizza from oven to cutting board. Cut and serve.
  • Repeat with second dough round.

Notes

  1. Please note that total time does not include dough rising time.
  2. The second dough round will keep up to 3 days in the refrigerator. Remove from refrigerator 30-45 minutes at room temperature before shaping.

Nutrition

Calories: 279kcal | Carbohydrates: 26g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 905mg | Potassium: 163mg | Fiber: 2g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg

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