Homemade Pepperoni Pizza

Take your pizza dough out of the refrigerator 3-4 hours before baking to allow it to come to room temperature.

Place a pizza steel on an oven rack and preheat your oven to its highest temperature (550°F / 288°C) for at least one hour.

While the oven preheats, prepare your toppings. Shred the whole milk and part-skim mozzarella cheeses and mix them together.

Thinly slice the pepperoni using a food processor with a slicing blade or by hand with a knife.

Lightly dust your work surface with all-purpose flour. Place the room-temperature dough on the surface.

Gently press the air out from the center of the dough outwards, forming a small circle. Stretch the dough to your desired pizza size.

Generously dust a pizza peel with a mixture of all-purpose flour and semolina flour to prevent sticking. Place the stretched dough onto the peel.

For the sauce, simply use crushed tomatoes seasoned with a pinch of salt. Spread a thin layer over the dough, leaving a border for the crust.

Evenly distribute the shredded mozzarella blend over the sauce, followed by the sliced pepperoni.

Carefully launch the pizza from the peel onto the preheated pizza steel in the oven.

Bake for 7-8 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Carefully remove the pizza from the oven. Let it rest for a minute before slicing and serving.