Spicy Pepperoni Pizza

• 1 quick pizza dough
• 1 authentic Neapolitan pizza sauce
• 50 g extra-fine semolina or spolvero (for dusting)
• 60 g pepperoni (about 12 small slices)
• 80 g fresh mozzarella (Fior di latte or Bufala)
• 40 g jalapeños from a jar
• 40 g red onion (approx. 0.25 onion)
• 1 pinch of oregano

1. Make the quick pizza dough recipe.
2. Make the authentic Neapolitan pizza sauce recipe.
3. Turn on your oven and let it preheat (30 minutes on the highest setting).
4. Drain and cut the mozzarella into sticks. Drain and chop the jalapeños. Peel the red onion and slice it into thin strips.
5. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your dough, making sure it is less than 30 cm in diameter.
6. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
7. Add the toppings while the pizza is on the peel: spoon the sauce into the centre of the pizza (around 60 g per pizza). Spread it over the entire pizza.
8. Place the pepperoni slices, mozzarella, jalapeños and red onion onto the pizza.
9. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
10. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Sprinkle with oregano. Slice, serve and enjoy!

Tip:

• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.
• If you can't find pepperoni, use chorizo or Spianata Piccante. Place them on the sauce before any other toppings to stop them from shrinking during cooking!
• You can substitute the jalapeños with fresh pepper strips if you prefer, or grilled peppers.
• Use sprigs of oregano: they are always more flavourful than dried oregano.