Spicy beef pepperoni wild garlic pizza

Spicy beef pepperoni wild garlic pizza! 🍕recipe:

Farmdrop ingredients (ad / brand partner)

Ingredients:
2 balls buffalo mozzarella, sliced
5-7 slices of pepperoni
½ small yellow onion, sliced
1 tbsp oregano
½ tin chopped tomatoes (crushed by hand or in a chopper/food processor)
1 handful basil leaves (for after oven)
15g wild garlic, chopped finely (and a bit extra for topping)
300g flour
2g dried yeast
185ml water
5g olive oil
1 pinch of smoked salt

Prep your dough the day before by mixing your dried yeast in 185ml warm water for 10 minutes until bubbling and smelling yeasty. Combine with flour, then add salt, and olive oil. I learned how to make this base dough from one of my favourite London pizzerias 1n1FashionnPizza and it has not failed me! Mix in your wild garlic to the dough, too. Pop in a large bowl tightly sealed (cellophane will work for this) and into the fridge overnight to rise. After about 20 hours you can take it out, but it should be fine for up to 48 hours. Preheat your oven to 200c fan. Let it get to room temperature and then spread your dough out into one large thick crust pizza (kind of like a deep dish) by pressing around to form a crust and spreading the dough out gently. Place on parchment paper and onto a baking tray. Leave for a few minutes before spreading on your tomato sauce, mozzarella, oregano (and any other herbs you’d like), yellow onion and pepperoni slices. Pop in the oven for about 15-20 minutes, keeping an eye on it, until the crust is lovely and golden brown and your cheese has melted completely. Top with your fresh basil, and serve with a little extra olive oil on the side for dunking your crusts into!