Pepperoni Pizza

Mix together the flour, semolina, salt, yeast and olive oil, and work in the water to form a moist dough. Knead on a floured surface until the dough becomes smooth and elastic.

Place in a bowl, cover with plastic wrap and leave in a warm place to prove for 30 minutes.

Roll out the pizza dough to about 5mm thick, in a circle big enough to cover a 15 inch round pizza tray.

Spread with the tomato paste and sprinkle;e with half of the mozzarella.

Lay the pepperoni slices out in a single layer over the pizza and sprinkle on the remaining cheese.

Bake the pizza in a preheated 220°C oven for about 8 – 10 minutes.

Slice into 8 slices with a pizza wheel and eat immediately.

A truly Italian pizza should be as simple as possible with just one or two star ingredients. In this case it’s D’Orsogna’s Sliced Pepperoni.

If you’re having trouble getting a nice crispy base, try placing the tray on the floor of the oven for the last couple of minutes of cooking. The direct heat usually helps get it crunchy and golden.