This decadent pepperoni sliced pizza is very easy to assemble and very fun.


Biga Dough (Pizza size-12 inches)

600 gram Flour

10 gram Yeast

410 ml Warm Water

5 gram Honey

10 gram Salt

For Pizza Sauce

80 gram Rosso tomato Pelati

5 ml Extra virgin olive oil

1 tsp Chopped fresh oregano

1 tsp Chopped fresh basil

1 gram Salt/pepper10 gram Garlic

For Toppings

10 gram Pepperoni (sliced)

90 gram Fresh mozzarella

80 gram Tomato sauce


1. Put yeast in warm water, stir and leave for about 10 minutes until creamy.

2. Add the remaining water to the creamy yeast mixture and stir, then add the flour, honey, and salt cups all at once and stir. Stir the mixture with a wooden spoon for 3-4 minutes. Paddle until a sticky dough is formed.

3. Place the biga in a lightly oiled bowl, cover with wrap and leave at room temperature for 24 hours until the starter is 3 times the original amount.

4. Cover and refrigerate the Biga dough until ready for use. Leave at room temperature for about 3 hours until foaming and reactivating. Scoop up the required amount of biga for the recipe and continue.

Pizza Assembly:

1. Preheat the pizza oven to 280 degrees. Roll the dough into a 12-inch circle, forming edges along the edges of the dough.

2. Apply olive oil to the edges of the pizza and spread about 2/3 cups of pizza sauce evenly over the pizza (do not coat the edges).

3. Spread the cheese and pepperoni slices evenly. Bake for 12 or 15 minutes until the crust turns golden. Remove from the oven and cut into slices.


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