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!

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!

Print Recipe

Homemade Pepperoni Pizza | Roni Cups Style

How to make a classic pepperoni pizza with cupping pepperoni (#ronicups). The pizza parlor staple and fan favorite for good reason. This is a delicious pizza! A sea of roni cups is a sea of pizza dreams as far as I'm concerned. All baked up on a sourdough crust and fired in the Ooni Koda 16.

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!

Prep Time10 minutes mins

Cook Time4 minutes mins

Course: Appetizer, Main Course

Cuisine: American, Pizza

Keyword: NYstyle, Ooni, Pepperoni, Pizza, ronicups, sourdough

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 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.
• Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 4-6 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 on a paper late or reheat and re-crisp individual slices in your Ooni with the temperature all the way down for the classic slice shop vibe.

Notes

In the Roni Cups How To 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!