Pepperoni loves high heat. The Ember Gas Pizza Oven gives you blistered edges and a crisp base without a long wait.
Ingredients (makes 2 pizzas)
- 2 pizza dough balls (about 250g each), room temperature
- 150g crushed tomatoes
- 200g low-moisture mozzarella, grated
- 80g pepperoni slices
- Olive oil and dried oregano, to finish
Method
- Preheat the Ember until the stone is properly hot (around 400°C).
- Stretch each dough ball thin. Spread a light layer of tomato, add mozzarella, then pepperoni.
- Launch onto the stone. Turn every 20-30 seconds until the crust is leopard-spotted (about 90 seconds).
- Finish with a drizzle of oil and a pinch of oregano. Slice and serve.
Tip: Pat pepperoni dry so it crisps rather than steaming the top.