Pepperoni Cups & Pickled Jalapeños Pizza Recipe | Ooni How To Video

My favorite late night slice, pepperoni and pickled jalapeño. A classic combo baked up thin and crispy in my Ooni Pizza Oven. This is a bold slice for when you’re ready to wreck your palate. Go big. One Love!

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you’re using store bought dough check out my video on How to Make Store Bought Dough Awesome. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have!

Print Recipe

Pepperoni Cups and Pickled Jalapeño Pizza

My favorite late night slice, pepperoni and pickled jalapeño. A classic combo baked up thin and crispy in my Ooni Pizza Oven. This is a bold slice for when you're ready to wreck your palate. Go big. One Love!

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you're using store bought dough check out my video on How to Make Store Bought Dough Awesome.

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Total Time15 minutes mins

Course: Appetizer, Main Course, Pizza

Cuisine: American, Italian, Pizza

Keyword: New York Style Pizza, NYstyle, Ooni, Pepperoni, Pickles, ronicups, Sourdough Pizza, Spicy

Servings: 1 pizza

Author: Santa Barbara Baker

Ingredients

• 4 oz Natural Casing Pepperoni Boar's Head or Vermont Smoke & Cure are good choices, but any natural casing pepperoni will work. Sliced thin.
• Pickled Jalapeños Make your own with my All-Purpose Pickle Recipe
• 1 cup Shredded Mozzarella Cheese Always shred your own. I use whole milk low-moisture mozzarella.
• 1/4 cup Shredded Parmesan or other hard grating cheese
• 2-3 oz World's Best Pizza Sauce I use Bianco DiNapoli Whole Peeled Tomatoes. (recipe). Super quick and easy!
• Oregano I use Calabrian oregano.
• 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe & guide. Using store bought dough? Check out my vid on How to Make Store Bought Dough Awesome!

Instructions

• Watch the video for the full how to!
• Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• In a small bowl mix shredded cheese (the finely shredded parmesan helps keep the mozzarella from clumping).
• Begin building the pizza by applying 2-3oz (you just want a thin slick) of tomato sauce (I use a ladle) to the stretched dough. Sprinkle with oregano.
• Add shredded cheese. You want just a light covering.
• Top with pepperoni. Apply generously, the roni will shrink and cup in the oven.
• Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
• Let the crust set on a wire rack for a least 20 seconds. Slice into 4 large slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Notes

In the Roni Cups & Pickled Jalapeño Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

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