PIZZA OR PASS
The Sharp Allium Pepperoni Char
A sophisticated take on a classic tavern-style pie, featuring the smoky bite of aged provolone paired with sweet, charred onions and crisp pepperoni rounds.
Ingredients
Sauce
Tomato/Marinara
Cheese
Provolone
Protein
Pepperoni
Toppings
Onions
How to Make It
DoughA high-hydration, 72-hour cold-fermented dough for a crispy bottom and airy crust. Bring to room temperature for 2 hours before stretching.
SauceSpread a thin, even layer of the tomato/marinara sauce, leaving 1/2 inch for the crust. Ensure the sauce is room temperature to prevent dough sogginess.
- 1Preheat your oven with a pizza stone or steel at 500°F (260°C) for at least one hour.
- 2Thinly slice the onions into translucent half-moons to ensure they caramelize quickly in the high heat.
- 3Stretch the dough to a 12-inch circle on a floured surface or pizza peel.
- 4Distribute the tomato/marinara sauce evenly starting from the center outward.
- 5Layer the provolone cheese generously; if using slices, tear them to ensure full coverage without overlapping too thickly.
- 6Arrange the pepperoni slices over the cheese, slightly overlapping to account for shrinkage during cooking.
- 7Scatter the thinly sliced onions over the top of the pepperoni to allow the oils from the meat to flavor the onions.
- 8Slide the pizza onto the hot stone and bake for 8-12 minutes until the crust is charred and the cheese is bubbling.
- 9Rotate the pizza halfway through the bake to ensure even browning of the onions and pepperoni.
Chef's Tip
Place the onions directly on top of the pepperoni; the rendering fat from the pepperoni will effectively fry the onions as the pizza bakes, intensifying their sweetness and creating a crispy texture.