Mangia! It’s Pepperoni Pizza Day!
Pepperoni rarely sees a starring roll in any dish other than pizza. But, here it is king. It is so commonplace, you would think it was always part of the Italian world of pizza. You would be wrong about that. In fact, pepperoni has only been a thing for about 100 years. According to legend, pepperoni was actually invented by Italian American butchers in New York city in or around 1919. It is similar to other Italian sausages such as Soppressata or Napolitana Piccante. It uses a paprika spice base (hence the name: a derivation of peperone which is Italian for bell pepper). The name would imply spicy. But, most versions are actually relatively sweet. The reddish color comes from the paprika and a reaction between nitrites or nitrates and the proteins. So this Italian American invention begs to be eaten across America. Mangia! It’s Pepperoni Pizza Day!
pepperoni wouldn’t pass muster in Italy. So, remember that if you ever go to the Motherland. You won’t find pepperoni offered on your pizza. Instead, they opt for leaner, thin sliced meats like prosciutto or more refined salamis. The greasy curling meat rounds are an animal both unique, and commonplace, to American pizzerias. Although they aren’t very healthy; and, some do look like they’re swimming in fat, they are a tasty addition that keep pizza lovers coming back for more. There is something about the richness and decadence that makes a pepperoni pizza the siren song of comfort food from Long Island to Puget sound. One could say, that pizza pies are almost as American as Apple Pie. And, studies will back that assertion up. A recent survey of American’s favorite pies had apple pie coming in at 12%, and pizza at 10%.
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Forget the veggies. Mangia! It’s Pepperoni Pizza Day!
Some people load their pizza with veggies and exotic, items. But, as with most meals in America, meat is a staple that some just will not forego. And, pepperoni, with its blend of pork and beef fits the bill for pizza eaters looking for that animal protein fix. You won’t see anyone grilling a pepperoni or eating it as a center of the plate item. But, on a pizza, it’s a natural. Purists won’t even let an onion on the pizza next to a pepperoni. But, I like to think of it as a starting point. The salty, chewy, and picante flavor of pepperoni is a good overtone that serves as a building block to any pizza. It’s almost like one of the seasonings of a basic pie. Add on ricotta, spinach, olives, mushrooms, or any other combination and you’re indulging on a Mediterranean taste adventure.
But, we will leave the flavor combinations to you. Everyone has their own likes and dislikes. Let’s keep it civil here. We don’t want to bring up Hawaiian pizzas. That’s an argument waiting to happen. That is why, if you are getting pizza for a large group of people, it’s always cheese or pepperoni. So, let’s celebrate the simplest meat pizza. Mangia! It’s Pepperoni Pizza Day! Whether you roll it, fold it, or just eat it flat, today is the day to rejoice in one of America’s favorite comfort foods. Health freaks be damned! We don’t want to get in a heated debate about what constitutes a pizza. Just enjoy!
It’s Pepperoni Pizza Day! Make your own
Kramer had a vision that was laughed at by the critics. He thought people would line up to make their own pie. With few exceptions, this did not come to be a thing (at least not in public restaurants). But, making your own pizza at home is definitely a thing. If you don’t have a formal pizza oven, there are other options. For short money, you can get a pizza stone and put it in your oven. Set the temperature at the highest setting available, and you are on your way to hot, fresh pizza in minutes. Or you can shell out a few hundred bucks and get a portable pizza oven that you can put next to your grille or on a fireproof countertop.
No matter what form of cooking equipment you use, the art of pizza making requires 3 main components: The dough, sauce, and toppings. You can even get creative and make dessert pizzas or breakfast. Either way, the crust has to be right, the sauce (sweet or savory) has to blend well with the dough, and the toppings need to provide the right amount of crunch and chew.
The Crust
For the right crust, you want a balance of chew and crunch. The edges need to be crunchy. When you pick it up, it needs to be firm enough to support the toppings, but not so hard to have to fight with it to chew. There are several factors to a proper crust. The biggest difference is found in the flour. Being a bread product, using a high gluten bread flour yields a chewy, yet crisp crust. But, the real trick is typo 00 flour. 00 denotes the grind of the flour. It is superfine. This allows the dough to have a good bite. It creates a certain amount of crunch that is desirable. I have made crusts with different grades of flour. But, 00 yields some of the best results. If you want a little more chew, mix 00 with bread flour. The bread flour creates more stringy gluten connections.
The Sauce
You could use a marinara or simple tomato sauce. The simpler, the better. For a real pizzeria flavor, though, an uncooked sauce does the trick. Simply blend a high quality San Marzano canned tomato with garlic, basil, oregano, salt and pepper. The vibrancy of the tomatoes shows through when the pizza is fired at a high temperature. The heat of the crust and toppings sandwich the tomato causing it to cook. We could get really fancy and make a fresh tomato sauce from home grown heirloom tomatoes too. Either way, don’t try to overthink it. We are celebrating Pepperoni pizza day. Save the gourmet truffled cream sauce for another day. This is comfort food. Simplicity is the order of the day. In fact, you could even treat it like a margarita pizza and just use fresh tomatoes instead of a sauce.
The toppings
As mentioned above, we can get all kinds of fancy or keep it simple. What you need is a good cheese blend. Mozzarella has been the standard go to for years. And, for our pepperoni pizza, that is exactly what we will use. But, straight moz can be a bit stringy and lack zing. So, we recommend adding a couple different cheeses. A combination of mozzarella, provolone, and Parmesan is preferred. I like to mix the three (and maybe even a fontina) and put it on top. Then, I like to shred a little extra Reggiano Parm over the top of the pizza, and over the crust edge.
Then, of course, there is the pepperoni. Look for a higher quality meat. You can buy packaged pre-sliced pepperoni in most stores. This is convenient. But, they tend to be full of preservatives and lack character. If you can get a full stick and slice it yourself, go that route. The integrity of the sausage is better. And, the flavor and consistency are superior in a fresh cut product. Think of it like when you go to a deli to get fresh cut cold cuts vs pre-packaged slices. For me, the best meats are sliced to order and sliced as thin as possible. A thick cut pepperoni stands up to cooking. But, it is still a chewy mess. Thin sliced meats melt in your mouth, allowing the flavor to really shine through.
The Assembly
You will want to sprinkle corn meal on your pizza stone or surface that the pizza will be going on to make it easier to move and prevent sticking. You want to preheat the oven and allow a few extra minutes for the stone to absorb the heat. Once the stone is hot enough, it can cook the pizza without the oven even on (but, leave the oven on to cook more evenly).
If you work quick enough, you can assemble the pizza on the stone itself. But, if you have access to a pizza peel, assemble the pie on the peel. First, cut the dough into the size you want. a pound of dough is good for a 12 to 16 inch pizza. Or you can cut it into 4 ounce balls and make multiple smaller pizzas. Dust the dough with flour and pull it by hand. I prefer a hand rolled pizza to using a rolling pin. You really want to feel the dough. I find that using a roller beats up the gluten too much and makes for a tougher crust. Just make sure you wash your hands before working the dough. You can toss it or just manipulate it with your hands. Be careful not to make it too thin. The dough can be very delicate and can rip.
Finishing touches
When you put the toppings on, use a light touch. You want a skim coating of sauce, and a sprinkling of cheese. If you go too heavy on either, the moisture will seep through and make the crust soggy and droopy. Spread the Sauce evenly with a spoon. Sprinkle the cheese over in an even fashion, It doesn’t have to cover every inch of the sauce (just most of it). Remember, the cheese will melt and spread. Again, too much will prevent the crust from cooking all the way through. Then spread the pepperoni to cover the pizza. Again, even distribution is the key. You want a piece of meat in most bites. But, not necessarily all.
The hotter the oven, the better. Most home ovens only go up to 550. If you have a special pizza oven, use that. But, if you are using a home oven, keep the door closed. You can lose 100 degrees just by leaving the door open long enough to put the pizza in. If your oven cooks unevenly or your heat source isn’t direct heat, make sure to turn the pizza if necessary to cook it evenly. Depending on the temperature, you can cook a pizza in as little as 2 minutes or as long as 10 to 15. Make sure the cheese browns a little. When you remove it from the heat, let it rest a minute before cutting.
Alternatives to Pepperoni
If pepperoni isn’t your thing or you want a different approach, try this flatbread recipe. It is more elegant and has some flavors that really pop and wow your tastebuds. If you are gluten free, you have can substitute a gluten free flour for the ones used here. I can’t vouch for the consistency of the crust. But, it will still be a fresh homemade pizza. To make it vegan, use a quality cheese substitute and pepperoni. We’re not saying this is a healthy thing. But, it is tasty.
Classical Pepperoni Pizza
Equipment
- Pizza Stone or pizza oven
- Pizza peel for building the pie and removing from oven
Ingredients
- 1 Lb Typo 00 flour
- 1/2 Lb Bread Flour
- 1 Tbsp Kosher Salt
- 2 Tbsp Sugar
- 1 Tbsp Active Yeast
- 1 Pt warm water (around 100 degrees)
- 1 to 2 Tbsp Olive Oil
- extra flour for working the dough
- For toppings
- 1 12 oz can Diced or crushed tomato
- 1 Tbsp dry oregano
- 1 Tbsp Chopped fresh garlic
- 2 Tbsp Fresh basil leaves
- 2 Tbsp Olive oil
- Salt and pepper to taste
- 4 to 8 oz Shredded pizza cheese (preferably a blend)
- 1 oz fresh shredded parmesan cheese
- 6 to 8 oz Thin sliced pepperoni
- Corn meal for dusting
Instructions
- Preheat an oven to its highest temperature. In most ovens, this is 550. Place a pizza stone on the middle rack. If you have a pizza oven, use that.
- Put water, yeast, and sugar in the bowl of a mixer. Allow to bloom for about 5 to 10 minutes. It will bubble up.
- Add The remaining ingredients for the dough. Using a dough hook attachment, Knead the dough in the mixer until it comes together in a smooth, dry dough. Lightly flour the dough ball and set aside to rest for 10 to 15 minutes.
- You can either use a pre-made sauce or make a quick sauce using the ingredients above. Place all sauce ingredients in a blender and blend until smooth. This recipe makes more than you will probably need. But, it's good to have on hand.
- Form the pizza crust. Start with a ball and press it down and press outward from the center until it forms a disk. Lift it and manipulate it into a circle. If you feel comfortable, toss it with a twist to create the right shape. You want it to be pretty even all the way across.
- Dust the pizza peel and pizza stone with corn meal to prevent sticking. Lay the pizza dough on the peel and begin assembling the pizza. Brush the dough with olive oil. Then, use a tablespoon to spread sauce evenly over the dough. Bring it out to about an inch from the edge. Then, evenly, Sprinkle the cheese mix over the sauce. Don't make it too thick or the center of the dough may not crisp up well enough. Spread the pepperoni around evenly, then sprinkle Parmesan cheese around the pizza, especially on the crust. I also like to grind fresh pepper on at this time.
- Carefully slide the pizza onto the hot stone in the oven. Let it cook for about 5 minutes and turn it if necessary. Try not to open the oven too often as that loses heat. When it is crisped and brown, remove from the oven and place on a large cutting board. Allow it to rest for a few minutes and then cut it into even pieces. Serve immediately with soda or beer. Or, a nice glass of red wine.