Pickled peppers and pepperonis, classic pizza toppings right? You got this I’m sure, well let me stop you right there before you click the back button. We are making our own pickled peppers and they are not hot or spicy just delicious. They are those wonderful sweet mini peppers that come in yellow, orange and red that you have probably seen time and time again at the grocery. Ohh you haven’t had them? Well why not, they are wonderful and after the first bite of one finishing the whole bag will never be an issue, do yourself a favor and pick up a bag … go go hurry I’ll wait.
Finally you’re back, did you get lost in the produce? Now making your own pickled peppers retains much of that fresh flavor missing from industrial pickled peppers that may last two millenniums regardless of the sell by date. They also retain much of that original crispness due to the lack of industrial strength preservation techniques. As you know making your own anything also allows you to use ingredients like quality white wine vinegars that you would never find in any meaningful amounts from those pre-made pickled peppers that just use no flavor distilled vinegar that is better left for cleaning. Now that you have the peppers and know that shortcuts like just using sweet banana peppers aren’t the same we can move on to the fun stuff, the pizza makin’!
- 1 New York style pizza dough
- 6 ounces (168g) fresh mozzarella cheese
- 3/4 ounce (20g) aged smoked gouda
- 15-20 (40g) pepperoni slices
- 1/2 cup (125g) simple tomato sauce
- 6 (80g) mini sweet peppers
- 2 ounces hot water
- 3 tablespoons white wine vinegar
- 2 teaspoons salt
- Medium Mixing Bowl
- Digital Food Scale
- Baking Steel / Baking Stone
- Wood Pizza Peel
- Chef Knife
- Large Cutting Board
- 8 ounce container
- Make and proof dough as per instructions. About 4 hours or overnight, see article on dough retarding.
- Slice mini sweet peppers lengthwise into quarters and tightly pack into a narrow 8 ounce container. A tall juice glass works well.
- Mix hot water and salt together until dissolved and add white wine vinegar. Pour mixture over sweet peppers until covered. Let sit at room temperature for 2-5 hours, longer is better. Will last for a week or so in the refrigerator if covered in the liquid for making ahead of time.
- Once the dough is shaped into a ball for final proof place baking steel / baking stone on the second to top rack (about 8-10″ from top broiler. Preheat oven to the hottest temperature your oven can be set to 500°F (260°C) to 550°F (288°C) for 45 minutes.
- Slice fresh mozzarella cheese into slices and then cut the slices in half.
- Once the dough has proofed to about three times the size generously flour wooden pizza peel and top of the dough. Remove dough from the container and form the dough into the crust.
- Using ladle or large spoon spread the tomato sauce over the pie in a circular motion outwards.
- Evenly place the slices of mozzarella around the dough.
- Drain the liquid solution from the peppers and place them evenly along with the pepperonis over the cheese.
- Give the peel a quick jiggle to ensure the dough isn’t sticking and slide pizza onto the preheated baking stone using a few quick jiggles of the peel to slide it off the end.
- Bake pizza at the preheated temperature for about 4-5 minutes or until a golden brown crust. Check the bottom after 4 just to make sure it doesn’t get to dark. For the darker top to the crust turn on the broiler right when you see the first signs of a golden color to the dough; after about 3-4 minutes of being in the oven. Don’t take your eyes off of it and remove it when you have a nice golden brown color to the crust.
- Remove pizza using pizza peel and add thin slices of aged smoked gouda on top. You don’t want to cook this cheese in the oven as the residual heat from the pizza will melt it and excessive heat destroys the subtle flavors it has.
- Allow the pizza to rest for 1-2 minutes before slicing and enjoy!