St George's Cross Pepperoni Pizza

Flying the flag the tastiest way possible. This hand-stretched pizza is topped with rich tomato sauce, three cheeses, and pepperoni arranged in a proud St George's Cross — baked in a ripping-hot wood-fired oven until the crust is leopard-spotted, the cheese is bubbling, and the pepperoni is perfectly crisped. Simple, satisfying, and guaranteed to get the crowd going.

Ingredients

• 1 pizza dough ball (see method for how to make your own, or use a good-quality shop-bought fresh dough)
• 3–4 tbsp pizza sauce or passata
• 125g fresh mozzarella, torn or sliced
• 20g Parmesan, finely grated
• 30g mature Cheddar, grated
• Pepperoni slices, enough for two thick lines across the pizza
• Extra virgin olive oil, to finish
• Fresh basil leaves, to finish (optional)

To make your own dough (makes 1 ball)

• 200g strong bread flour, plus extra for dusting
• 130ml warm water
• 3g fast-action yeast (half a 7g sachet)
• 5g fine salt

Method

1. Make the dough (if making from scratch): Mix the flour and water together until just combined, then leave to rest for 20 minutes. Add the yeast and salt, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Shape into a ball, cover with a damp cloth, and leave at room temperature for 1 hour. Transfer to the fridge for 24–48 hours — this slow, cold fermentation is where the flavour develops. The longer, the better.
2. Bring the dough to temperature: Remove the dough from the fridge 2–3 hours before you plan to bake. It needs to be fully relaxed and at room temperature before you stretch it — cold dough tears rather than stretches.
3. Fire up the oven: Get your wood-fired pizza oven burning well ahead of time. You're aiming for a dome temperature of around 430–480°C and a stone temperature of 400–450°C. Use an infrared thermometer to check the floor temperature — this is what actually cooks the base of your pizza.
4. Stretch the dough: Flour your work surface generously. Using your fingertips, press the dough ball out from the centre, then carefully stretch it into a rough 30cm round, leaving a slightly thicker rim around the edge for your crust. Don't use a rolling pin — you'll knock out all those lovely air bubbles.
5. Sauce and cheese: Spread the pizza sauce or passata evenly over the base, leaving a 1–2cm border. Scatter over the grated Parmesan first, then the torn mozzarella, then finish with a thin, even layer of grated Cheddar.
6. The St George's Cross: Lay pepperoni slices in a thick vertical line from top to bottom of the pizza, then add a matching horizontal line across the middle. The cross should be bold and proud — don't be shy with the slices.
7. Bake: Slide the pizza onto a lightly floured peel and launch it onto the hot stone. Bake for 60–90 seconds, turning the pizza every 20–30 seconds using the peel to ensure an even cook all the way around. Keep your eye on it — at these temperatures, things move fast.
8. Finish and serve: Once the crust is golden and blistered with leopard spots and the cheese is gloriously bubbling, pull it out of the oven. Drizzle with extra virgin olive oil and scatter over fresh basil if you like. Slice and serve immediately.

Originally published by DeliVita. Adapted for UK audiences by Cedar Kitchen in the Garden.