Italian Cooking: Pepperoni and Mozzarella Pizza


Some days, you treat your body right with salads and lean proteins. And other days, you just throw caution to the wind, and feed your soul. I believe both are crucial to a balanced, healthy life. On days I just want to indulge in a mountain of meaty cheese-filled goodness. Homemade pizza is one of my favourite options!


The fun part about making your own pizza at home from scratch, is you get to decide what you want on your pizza, how you’d like the crust and exactly how much topping you can load on it. In this case, I’m going a little extra on the pepperoni and cheese!


Let’s start with the pizza dough.


  • 3/4 cup lukewarm water
  • 1 tsp active-dry yeast
  • 2 cups all-purpose flour, plus more if needed
  • 1 1/2 teaspoons salt

First, dissolve the yeast in water. Let sit for about 5 minutes till it starts to bubble a little.



Then mix in flour and salt till it forms a shaggy dough.


Then knead for about 5 minutes. I’m just using a dough hook for better consistency till I get my kneading skills perfect.


If you want a thin-crusted pizza, use the dough right away. Otherwise, you can let sit for about 1- 1.5 hours so it rises a little for a more thick crust.

While the dough rises, let’s prepare the toppings!

I managed to pick up this beautiful whole salami instead of the ready-sliced ones just because I was curious if it would taste better. And also, how strange does this look?

As it turns out, the white powdery layer outside the meat is really benign white mold that helps to cure the sausage. So eventually, you’ll need to remove it. I decided slicing it up first might make that easier.


Look at that gorgeous deep red colour! How exciting. I sliced them slightly thicker than they do in pizzerias just so we could have a more hearty pizza. I also picked up a giant mozzarella ball and some extra shredded mozzarella just in case we felt like amping up the cheese factor.


After an hour and a half, place dough out on floured surface and roll it out.


Roughly 10 inches is a good size and the thickness is really up to you. I spread some tomato paste on there, added the toppings and sprinkled with some Italian herbs, cracked black pepper and just the slightly bit of salt to bring out the sweetness of the mozzarella.


Then in the preheated oven it goes! About 200-250 degrees celcius is good. But again, depends on your oven. I went a little hotter than I should so the cheese topping is more browned than i would’ve liked. So adjust as you prefer!


And there we have it. A (relatively) thin-crusted, super cheesy pizza is ready for the eating. And we loved it! It’s not the prettiest pizza, but there’s just something about knowing you’ve put all the best ingredients in there that makes it all the more scrumptious.


To cut the richness of the pizza, serve with a side salad like this Chicken Penne Salad with Lemon Yogurt Dressing or go for a balsamic base dressing for a refreshing accompaniment.


I’ll definitely try this again soon since it was so much fun. I’d lower the heat in the oven and probably try different toppings like seafood or chicken. Hope this works out for you too and that you’ll have fun getting creative!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s