🍕 The Art of Pizza Pepperoni and Sweet Hot Green Peppers
The heat of tradition
There are few combinations as instantly satisfying as pepperoni and peppers. It is the taste of comfort and celebration — the crackle of fire, the scent of spice and the sight of bubbling cheese as the crust blisters to perfection.
This is a pizza that speaks of craft and character. The heat of the pepperoni, the tang of sweet hot green peppers and the smoky kiss of the Alfa Forni flame create a perfect balance of flavour and texture. It is simple, fiery and utterly irresistible.
The Biga Foundation
As always, it begins with the base. The 72 hour biga dough creates that light, crisp structure that defines an exceptional pizza. Its long fermentation develops flavour and strength, allowing the crust to puff beautifully under intense heat.
San Marzano Tomatoes: Hand crushed for a bright, velvety sauce.
Fior di Latte Mozzarella: Soft, creamy and beautifully meltable.
Pepperoni: Sliced thin so the edges curl and crisp under heat.
Sweet Hot Green Peppers: Marinated in olive oil and vinegar for tang and gentle warmth, added after baking for freshness.
Capezzana Extra Virgin Olive Oil: A drizzle before serving to finish with aroma and sheen.
Oregano: Just a pinch, scattered before baking for fragrance.
Method The Art of Technique
Prepare the Dough
Use your 72 hour biga dough and bring it to room temperature for five to six hours before shaping. Each ball should be airy and elastic.
Shape the Base
Dust your work surface with fine semolina and gently stretch by hand, leaving a raised edge for the cornicione.
Build the Pizza
Spread a thin layer of San Marzano sauce evenly over the base. Add torn pieces of mozzarella and scatter pepperoni slices generously. Sprinkle a pinch of oregano.
Bake with Precision
Using your Alfa Peel Set, slide the pizza into the oven.
Bake for 60 to 90 seconds, turning once or twice until the crust blisters, the mozzarella bubbles and the pepperoni edges curl and crisp.
Finish and Serve
Remove the pizza from the oven and top immediately with the marinated green peppers. Drizzle lightly with Capezzana Olive Oil and serve hot.
The Art of Balance
This pizza is proof that tradition and fire still have the power to surprise. The smoky depth of the pepperoni, the sweetness of the tomato, the tang of the peppers and the lightness of the crust come together in perfect harmony.
It is bold yet balanced — a classic reborn in flame.
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The Art of Pizza – Pepperoni and Sweet Hot Green Peppers
🍕 The Art of Pizza Pepperoni and Sweet Hot Green Peppers
The heat of tradition
There are few combinations as instantly satisfying as pepperoni and peppers. It is the taste of comfort and celebration — the crackle of fire, the scent of spice and the sight of bubbling cheese as the crust blisters to perfection.
This is a pizza that speaks of craft and character. The heat of the pepperoni, the tang of sweet hot green peppers and the smoky kiss of the Alfa Forni flame create a perfect balance of flavour and texture. It is simple, fiery and utterly irresistible.
The Biga Foundation
As always, it begins with the base. The 72 hour biga dough creates that light, crisp structure that defines an exceptional pizza. Its long fermentation develops flavour and strength, allowing the crust to puff beautifully under intense heat.
Follow our master guide here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients Heat and Harmony
Method The Art of Technique
Use your 72 hour biga dough and bring it to room temperature for five to six hours before shaping. Each ball should be airy and elastic.
Dust your work surface with fine semolina and gently stretch by hand, leaving a raised edge for the cornicione.
Spread a thin layer of San Marzano sauce evenly over the base. Add torn pieces of mozzarella and scatter pepperoni slices generously. Sprinkle a pinch of oregano.
Heat your Alfa Forni Pizza Oven to 420°C.
Use your ETI Infrared Thermometer to ensure the stone is evenly heated before launching the pizza.
Using your Alfa Peel Set, slide the pizza into the oven.
Bake for 60 to 90 seconds, turning once or twice until the crust blisters, the mozzarella bubbles and the pepperoni edges curl and crisp.
Remove the pizza from the oven and top immediately with the marinated green peppers. Drizzle lightly with Capezzana Olive Oil and serve hot.
The Art of Balance
This pizza is proof that tradition and fire still have the power to surprise. The smoky depth of the pepperoni, the sweetness of the tomato, the tang of the peppers and the lightness of the crust come together in perfect harmony.
It is bold yet balanced — a classic reborn in flame.
Make it with EatAlfresco
Create your own masterpiece with:
🔥 The Alfa Forni Pizza Oven Collection
🔥 The Alfa Peel Set
🔥 The ETI Infrared Thermometer
🔥 The Capezzana Extra Virgin Olive Oil
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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