Spicy Sicilian Pizza with Cuppy Pepperoni | Kenji's Cooking Show

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

spicy salami

🥗Healthier: turkey pepperoni

💰Cheaper: regular salami

Turkey pepperoni reduces fat content.

black olives

🥗Healthier: kalamata olives

💰Cheaper: canned olives

Canned olives are more affordable while still providing flavor.

Start with 250 g of bread flour, using Caputo pizzeria flour or any bread flour like King Arthur or Pillsbury.

Add 5 g of salt to the flour.

Add 2 g of instant yeast to the mixture.

Mix the dry ingredients with fingers until combined.

Add 165 g of room temperature water to the mixture, ensuring it's around 65% hydration.

Add 20 g of olive oil to the dough.

Mix until no dry flour remains, cover, and let it rise at room temperature for 8 to 16 hours.

After rising, optionally give the wet dough a few turns to improve texture.

To handle the wet dough, wet your hands slightly to prevent sticking.

Shape the dough by pulling it up from each side and folding it over itself, then form it into a ball.

If necessary, lightly oil your board to prevent sticking when shaping the dough.

Dust the top of the dough with flour before prying it out of the bowl.

Shape the dough into a tight ball by tucking the ends in and twisting them together.

Place the dough on a floured board and give it a little turn to shape it for pizza.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens