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Cravings & Comfort

A homemade personal pizza with thick, golden, seasoned crusts sit on a wooden board. They are topped with tomato sauce, melted cheese, bacon pieces, herbs, and grated cheese, with one pizza in the foreground and another slightly blurred in the background.
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3-Day Homestyle Pepperoni Pizza

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Remember that “every week post” thing I was talking about in my last recipe? It’s been dang near 2 weeks. I ain’t even mean to lie to you like that twin 😭😭😭.

This pizza is one for the ages, and all honesty, it was a fail of a Neapolitan pizza. I put a lot of sauce, cheese, and toppings on mine which you’re typically not supposed to do. However, I was hungry, and it still tastes great. I’m happy, and you will be happy too!

Important To Note:

Again, this is a failed Neapolitan Pizza dough recipe, but it still turned out great. If you don’t have ’00’ Pizza Flour, or would rather not use it, that is completely fine. I also cooked mine on a pizza steel, but it’s not necessary; do whatever works for you.

I’d also highly recommend following the dough calculator from the ‘Dough Guy’ at this website (not sponsored) for using bread flour or all purpose flour:

https://doughguy.co/pages/dough

With that said, let’s get started!


Estimated Time :

3 days, 1 hour (including overnight rise)

Ingredients:

Pizza Dough (10 inch Pizza)

  • 135g ’00’ Pizza Flour (I used King Arthur)
  • 84g water (105°F – 115°F)
  • Pinch of salt
  • Pinch of instant yeast
  • Semolina or Rice Flour (Not in the dough itself, explained in tips)

Pizza Sauce and Toppings

  • 1 can crushed peeled red tomatoes
  • 6-7 garlic cloves (root end cut off)
  • 1 tablespoon dried Italian seasoning blend
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red pepper flakes (optional, mainly for a subtle heat)
  • 1/4 cup olive oil
  • Low moisture mozzarella
  • Grated Parmigiano Reggiano
  • Pepperoni
  • Applewood Bacon
  • 1 tablespoon salted butter (melted) with garlic powder

Tips:

  • There aren’t any measurements for the toppings simply for you to experiment with. If you want less, go ahead. If you want more, have your cake and eat it too
  • If you’re using a different dough other than the the ’00’ flour, follow those steps first. This recipe assumes you’re using ’00’ flour. In addition bake the pizza at that dough’s desired temperature
  • I HIGHLY RECOMMEND MAKING THE SAUCE THE DAY BEFORE YOU MAKE THE FINAL PIZZA!
  • It would be good to search up videos on how to stretch out pizza dough before making the pizza. You don’t really need a rolling pin for this one
  • This recipe also uses a pizza peel. It’s best to use a wooden one for launching the pizza on the pizza steel, and a metal one for retrieving the pizza. Semolina or Rice flour is not in the dough, it’s only used to dust the pizza peel for launching.
  • BEFORE preheating your oven, I’d recommend removing one rack, and rearranging the other so relatively in the middle of the
  • If you’re having trouble with stretching your dough, watch this video!

Steps:

Pizza Dough

  • Step 1: In a large bowl, mix in flour, yeast, and water. Using a fork, mix it around gently for around 30 seconds until it stiffens, then mix with your hand gently (for around a minute) until it forms a shaggy crust. Cover with a lose towel, and let it rest for 15 – 20 minutes
  • Step 2: With a large and thoroughly cleaned surface area, dust it it with a little bit of flour and add in your salt to the dough. Begin to kneed for around 8 – 10 minutes, or until your dough fully incorporates into a ball. Place the dough in the bowl again and cover. Let it rest for 10 minutes
  • Step 3: Take out the dough and conduct 2 different tests.
    • Test 1: Lightly press on the dough and watch what happens. If it stays dented, something is wrong. If it slowly rises back up, your dough is good!
    • Test 2: Using a small corner of the ball, stretch the dough gently until it’s translucent. If it stretches well, you’re good! If it rips easily, it may have to rest a little longer
  • Step 4: In a semi large container, apply a thin coating of olive oil and seal the dough ball. Place in the refrigerator and let it proof for 3 days

Pizza Sauce:

  • Step 1: Preheat your air fryer to 320°F to the bake setting, and add in the garlic cloves, a few pinches of salt, and olive oil. Seal with aluminum foil and cook for 25 – 27 minutes (this is called garlic confit)
  • Step 2: In a blender, toss in crushed tomatoes with seasonings, balsamic vinegar, garlic confit (with a teaspoon of the oil). Blend until well combined.
  • Step 3: In a pot over low heat, add in the tomato puree and stir gently from time to time for 1 hour. Half way through cooking, add in tomato paste and stir until the sauce has relatively thickened.
  • Step 4: Once an hour has passed. Remove from heat and store in a refrigerator overnight

Pizza Finale:

  • Step 1: Take out your pizza dough and let it rest at room temperature for least 3-4 hours before baking. Take the sauce out at least 1 hour before baking.
    • Preheating Tip: If using ’00’ dough, preheat your oven to 550°F (or the highest it can go) for at least 1 hour before baking the pizza.
  • Step 2: In a cleaned surface with a little bit of flour (excluding semolina or rice), form a crust and stretch the pizza to the desired shape
  • Step 3: Place the dough on a pizza peel and apply a thin even layer of tomato sauce, mozzarella cheese, and bacon bits.
  • Step 4: Gently place your pizza on the peel and let it bake for 5-7 minutes.
    • Optional: Midway through, set your boiler to high and bake until desired melting.
  • Step 5: Once fully baked, take it out the oven and let it rest on a wire rack for at least 2-3 minutes. Apply a thin layer of melted garlic butter around the crust, and grated parmesan all over the pizza. Cut to your desired slices, and I hope you enjoy!
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