Pepperoni Pizza on the Kamado Joe Pellet Joe
Delight your taste buds with Chef Tom's delicious scratch-made Pepperoni Pizza recipe. Savory dough and zesty pizza sauce come together for an unbeatable flavor
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Cooking tools:
- Pizza peel
- Grill
- Pastry brush
- Spoon
Ingredients
- 1 lb mozzarella, grated or torn (if fresh)
- 8 oz pepperoni slices
- extra virgin olive oil, for brushing on the crust
- 1 oz Parmigiano Reggiano, finely grated on MicroPlane
- 1 kg Antimo Caputo ’00’ Pizza Flour
- 650 g warm water, 110ºF
- 10 g Caputo Dry Yeast
- 20 g Jacobsen Salt Co. Kosher Sea Salt
- 1 can (28 oz) Ciao San Marzano Tomatoes
- 1 large clove garlic
- 1 tbsp Cattleman’s Grill Italiano Seasoning
- 1 tbsp extra virgin olive oil
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