New York Style Pepperoni and Kimchi Pizza
NY Style pepperoni pizza perfect for outdoor pizza ovens or indoors on a baking steel goes next level with the addition of kimchi.
Servings: 1 15-inch pizza
Ingredients
- 3 ounces Low-Moisture Whole Milk Mozzarella Cheese
- 3 ounces Fontina Cheese
- 1 dough ball Pizza Dough
- 5 ounces World's Best Pizza Sauce
- 3 ounces Natural Casing Pepperoni sliced
- 3-4 ounces Kimchi about 1/2 cup drained.
- 1 teaspoon Oregano
- 3-5 Basil Leaves
Instructions
- Begin heating your Ooni Pizza Oven on high heat. A full pre-heat of any outdoor pizza oven will take at least 30 minutes on high heat for proper baking and crispy bottomed pizza.
- Thickly shred the Low Moisture Whole Milk Mozzarella and Fontina cheeses and mix in a small bowl. You want the shreds to be large and thick, I’ve found a potato grater to be a great tool to get the right size. Keep chilled till ready to top the pizza.
- When your Ooni Pizza Oven is fully heated stretch the pizza dough to about 14-15 inches. After your dough is stretched turn your pizza oven down to low to let the heat temper while you top the pizza.
- Leaving room for the crust to rise use a ladle or large spoon to apply the pizza sauce to the stretched pizza dough working your way from the crust inwards to the center. You want an even layer of sauce slicking the entire surface with no blank spots. Top the sauce with a shake of dried oregano, about 1 teaspoon. Top the pizza with the blend of mozzarella cheeses taking care to distribute it evenly with some small breaks between the shreds to let the pizza sauce poke through. Generously top the pizza with the sliced pepperoni followed by the kimchi.
- Turn the heat on your Ooni Pizza Oven to medium high and take the temperature of the stone aiming for for 750-800F in the center. When the stone has reached the proper temperature load the pizza. Let the crust set and look for the cheese to begin to melt a bit all around the pizza before your first turn with your pizza turning peel. Bake the pizza till the crust is golden brown and the cheese is melted and darkly caramelized in some spots.
- When fully baked carefully remove the pizza and let rest on a wire rack for about 1 minute. Top with the basil leaves, tearing them with your hands directly on to the finished pizza. Slice on a parchment lined baking sheet or pizza peel. Serve immediately.