How To Make a Pepperoni Cups Pizza | Roni Cups Pizza Time!
What are the five best pizza toppings of all time? Think about it; roni, roni, roni, roni, roni. They spit hot fire.
When I go pepperoni, I want chalices of love. I’m talking roni cups. With a natural casing pepperoni you can realize your roni cup dreams too. I like to hand slice from whole sticks such as Boar’s Head or Vermont Smoke & Cure going thin but still leaving plenty of bite.
Load up the roni when you are building your pie, I like to cover the entire surface from the crust to the center. They’ll shrink as they bake and leave you with a sea of glistening roni cups.
For this bake in the Ooni Koda 16 I use the technique shown in my New York Thin & Crispy video. All baked up on a naturally fermented sourdough crust. For this batch I have a little durum in the mix adding some chew for a “New York style” slice vibe. I hope you enjoy!
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Homemade Pepperoni Pizza | Roni Cups Style
Ingredients
- 4 oz Natural Casing Pepperoni Boar's Head or Vermont Smoke & Cure are good choices, but any natural casing pepperoni will work. Sliced into about 40-50 slices.
- 3 oz Basic Pizza Sauce I use Bianco DiNapoli Whole Peeled Tomatoes. (recipe)
- 1 tsp Oregano I like Calabrian oregano.
- 110 g Cheese Blend Shredded; I like a mix of full-fat low moisture mozzarella mixed with another good melting cheese such as Havarti along with some Parm.
- 300-325 g Pizza Dough A naturally fermented (sourdough) recipe.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 800-850f before loading this style of pizza. Before loading turn the control knob clockwise past the "lightning bolt" symbol to utilize the lower temperature range for the bake (see video for full explanation).
- Begin building the pizza by applying 3oz (you just want a thin slick) of tomato sauce (I use a ladle, but a spoon will do!) to the stretched dough. Apply oregano generously. Top with cheese blend working from the crust in, you just want a light covering to ensure that classic molten speckled look.
- From the crust in top with sliced pepperoni. You want to go big, in the video I end up with almost 50 slices on the pizza.
Notes
