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Pepperoni Pizza with American Slaw

Looking for recipe ideas for your family dinners? Give Allegra McEvedy's pizza recipe and blue cheese coleslaw a whirl.

Pepperoni Pizza with American Slaw

For the dough:

For the sauce:

For the topping:

For the slaw:



1. Letting a dough percolate slowly, over a day or more, so that the enzymes have ample opportunity to create a complex and delicious crust

2. Taking care to retain the bubbles and gasses in the crust dough, so that your pizza will have a bubbled and non uniform texture, and a much better taste

3. When your dough has finished rising, cut it into smaller rounds (the size of a single pizza, about 6 ounces of dough). Shape these little mounds of dough very gently into rounds. Stretch the dough gently and make every effort to retain every last bit of captured gas inside. You won’t keep it all, but if you are delicate, you can keep most of it. Very gently, press down on the top of each ball to flatten it slightly, into a sort of rounded disc shape.

4. Let these balls of dough rest for about half an hour

5. Cover your hands with a little flour

6. Rolling out homemade pizza dough can be tricky. The gluten in the dough makes it very elastic, so it may not be easy to stretch the dough to the size you want.

7. There are a couple of methods to shape either homemade or store-bought pizza dough. The most experienced pizza makers use the backs of their fists to gently stretch the dough, which keeps the dough's texture light. Most home cooks either press or stretch the dough with their fingers or use a rolling pin; the former method is slightly better because it is gentler, but both work well.

8. To create the perfect crust, form the dough into a round disk, then let it rest for 10 to 15 minutes so the gluten can relax. After the dough has rested, use your chosen method— pressing, stretching, or rolling—to flatten it further, dusting the dough with flour or dotting with olive oil to prevent sticking. Once the dough begins to snap back, let it rest for a few minutes again. When you start rolling again, it should be more cooperative. Keep in mind that you may need to let the dough rest several times while rolling it out.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Pepperoni Pizza with American Slaw.


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