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–+ servings
Neapolitan Koji Pepperoni

Prime Roots Koji Pepperoni Neapolitan Pizza Recipe

Todd Mitchell
A Neapolitan-style pizza using Koji Pepperoni
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 495 kcal

Equipment

  • 1 Wood-burning pizza oven This is ideal for a classic Neapolitan style pizza, but use what you've got!
  • 1 Cutting board
  • 1 Pizza Cutter

Ingredients
  

  • 9.5 ounces Pizza Dough ball (9~10 ounces) (You can use pre-made dough or refer to our recipe for making AVPN Neapolitan dough)
  • 2 Ounces Koji Pepperoni We used 13 slices of Prime Roots koji pepperoni
  • 3 Tbsp Flour For dusting your work surface.
  • .25 Cups Tomato sauce (Refer to our recipe for making your own sauce from canned tomatoes or try Mutti brand sauce)
  • 2.5 Ounces Fresh mozzarella (approximately 1/4 ball)
  • 6 leaves Basil To taste

Instructions
 

  • Preheat your pizza oven to ideally about 800°F to 900°F.
    Adding wood to the pizza oven.

Prepare the Dough

  • If you are using a pre-made dough ball, give it at least 30 minutes to come to room temperature.
    We used Trader Joe's Plain Pizza Dough.
    Trader Joe's Pizza Dough
  • Put 1 tablespoon of flour on your work surface and place the dough.
    Dough ball on a floured work area
  • Begin stretching your pizza dough on your work surface. With 9 to 10 ounces of pizza dough, you should be able to make an 12" to 14" pizza, depending on the dough. True Neapolitan pizza will leave about a half inch outer ring slightly taller than the center.
    Stretch out the dough and make a border around the edge to contain the water.

Prepare Before Putting the Dough on the Peel

  • Put 1 teaspoon of flour on your pizza peel.
    Floured pizza peel
  • Prepare all of your ingredients - get them ready to apply to the pizza quickly.
  • If you are using fresh mozzarella, remove your mozzarella from the water, dry with a paper towel, and chop into slices or strips.
  • Check your pizza oven temperature. Add more wood if necessary. Do not proceed to the next step if your oven is not ready.
    Pizza oven smoking as it comes up to temperature.

Apply the Toppings

  • Transfer your dough to the pizza peel.
    Neapolitan pizza dough on the pizza peel.
  • You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
  • Apply the tomato sauce to the center of the pizza. Use a spoon to spread the sauce out from the center in a spiral pattern but keeping the sauce off of the outer ring.
    Sauce on Pizza dough
  • Distribute your slices of Koji pepperoni on the pizza. We had room for 13 slices but you can adjust to taste.
  • Distribute the mozzarella cheese evenly over the pizza.
    Neapolitan Koji Pepperoni

Cooking with an Outdoor Pizza Oven

  • Check the pizza oven temperature again. If you have an infrared thermometer, check for the hottest part of the pizza stone.
    Infrared thermometer
  • Launch the pizza into the oven on the hottest part of the stone without being in the flames.
    Into the oven.
  • Before rotating the pizza, make sure that Rotate the pizza one quarter turn every 45 seconds. Generally, the pizza will be done in 6 minutes or less. So watch it closely!
    The crust is spotting and the pepperoni is sizzling.
  • Remove the pizza from the oven and let it rest for about 3 minutes.
    Neapolitan Koji Pepperoni fresh from the oven.
  • Place your basil leaves on the pizza.
    Neapolitan Koji Pepperoni
  • Cut and serve immediately.
    Neapolitan Koji Pepperoni

Notes

Conventional Oven option:
  • If you are going to cook this in a conventional oven, you'll want the highest temperature you can get the oven to. 
  • If you have a pizza stone (or pizza steel), that's going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
  • You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 15 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
  • Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!

Nutrition

Calories: 495kcalCarbohydrates: 70gProtein: 21gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 1407mgPotassium: 168mgFiber: 8gSugar: 2gVitamin A: 451IUVitamin C: 2mgCalcium: 402mgIron: 6mg
Keyword Koji Pepperoni, Neapolitan Pizza, Pepperoni bacon mushroom, Vegetarian pizza
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