Ingredients:

  • 250g '00' flour
  • 50g white whole wheat flour
  • 180ml warm water (105°F/40°C)
  • 7g active dry yeast
  • 5g sea salt
  • 15ml extra virgin olive oil
  • 120ml low-sodium San Marzano tomato puree
  • 150g low-moisture, part-skim shredded mozzarella
  • 30g freshly grated Parmesan
  • 30g turkey pepperoni slices
  • 5g fresh basil leaves

Instructions:

  1. Activate yeast. Stir the 7g yeast into 180ml warm water (105°F). Note: Wait 5 minutes until it looks foamy and smells like bread.
  2. Mix dry ingredients. Combine 250g '00' flour, 50g whole wheat flour, and 5g salt in a bowl.
  3. Form dough. Add the yeast mixture and 15ml olive oil to the flour. Stir until a shaggy ball forms.
  4. Knead well. Turn dough onto a floured surface and knead for 5 minutes. Note: It should be smooth and spring back when poked.
  5. First rise. Place in an oiled bowl and cover for 15 minutes. Wait until it has puffed up slightly.
  6. Roll out. Roll the dough to 1/8 inch thickness on a floured surface.
  7. Cut shapes. Use a heart shaped cutter to punch out 8 servings. Note: Press firmly to ensure a clean edge through the gluten.
  8. Top hearts. Spread 15ml of puree on each heart, followed by mozzarella, Parmesan, and turkey pepperoni.
  9. Bake hot. Transfer to a preheated tray and bake at 450°F for 10 minutes. Cook until cheese is bubbling and edges are golden.
  10. Finish fresh. Remove from oven and scatter the fresh basil leaves over the top.