My favorite pizza in the whole world is Dion’s Pepperoni and Green Chile pizza. Named the “505” this slice of heaven is New Mexico’s most popular pizza. Dion’s is a New Mexico favorite serving pizza, subs and salads for as long as I can remember. I’ve been craving it for the longest time and decided it was time to make my own because Dion’s wasn’t going to deliver all the way to Kansas! I can make pizza and I can make pepperoni pizza but I wasn’t so sure this pizza would look or taste like Dion’s unless I found the right green chile. I finally found what I was hunting for in a brick of frozen Hatch diced green chile at our local Sprouts store. When you thaw it, it is submerged in chile juice. It is meaty and a bit lighter in color than the chile that I have roasted and packaged at home. It was perfect and tasted so good with a little kick of heat. If you ever have the chance to visit a Dion’s, make sure to order a side of ranch dressing to go with your pizza. It’s tradition to dip or drizzle your pizza with ranch, until you’ve tried it you can’t know how good it is!
The last cup I’m using the dough hook to do all the work. It may take a couple minutes to incorporate all the flour into the dough. When it begins to spin into a ball and can easily pull away from the bowl it’s ready.
While the dough is proofing, combine the tomato sauce and tomato paste together. Whisk until you have a nice thick sauce. There is enough sauce for 6 pies so you won’t use it all now. Refrigerate any unused sauce to use for the next pizza’s or another recipe.
When you have the dough rolled to the size you want, pull it up and sprinkle your board with corn meal. Now lay the dough back onto the board. This will keep the dough from sticking and enable you to slide the pizza on to your hot stone or comal or cast iron griddle.
A couple large spoonfuls of sauce will do. I’ve found that 1 can of tomato sauce and 1 can of paste is enough to cover 6 pizza’s. Any unused sauce can be refrigerated for another pizza or another recipe.
I prefer a cast iron griddle and a Mexican comal over a pizza stone. My experience has been that they conduct the high thermal heat better than a pizza stone. For best results preheat the pans for 20 – 30 minutes. A hotter pan makes for a better crust and overall pizza.
1 (8 ounce) ball Fresh Mozzarella Cheese, sliced thin
1/4 cup Olive Oil, or more if needed
2 – 3 cloves Garlic, grated on a microplane grater
Tomato Paste, approximately 1/4 cup
Tomato Sauce, approximately 1/3 cup
3 ounces Pepperoni
1 cup frozen diced Hatch Green Chile, drained
Salt to taste
Pizza Dough, recipe follows
1 1/2 cups Water, lukewarm
2 1/4 teaspoons Rapid Rise Yeast
1 teaspoon Salt
1/2 teaspoon Sugar
2 1/2 tablespoons Olive Oil
3 cups Bread Flour
Combine tomato paste and tomato sauce together. Whisk together to make a sauce. Set aside. Combine olive oil and grated garlic together. This will be brushed onto the pizza dough for added flavor.
To make the pizza dough:
In a large bowl or bowl of a standing mixer, combine water, yeast, salt, sugar and olive oil. Let sit 5 – 10 minutes or until the yeast begins to expand and bubble. Add the flour 1 cup at a time mixing after each addition. Attach the dough hook if using a mixer and mix on low until the dough forms into a ball and the sides of the bowl are almost clean. Prepare a large bowl with olive oil and place dough in to warm on top of the stove with the oven set low. Cover with a dishtowel and let rise 30 – 45 minutes. Dough will be ready when doubled in bulk.
**At this time preheat oven to 500 degrees and place pizza stone, Mexican comal or cast iron griddle in oven to heat.
Prepare a work space, pizza peel or large cutting board. Sprinkle generously with flour. Remove dough and shape into a ball using the flour to keep the dough from sticking to your work surface. Divide the dough in half and form into 2 round balls. Roll out the dough until you have two 14 inch round discs, using flour as needed to keep the dough from sticking to your surface or rolling pin.
Sprinkle cornmeal on the peel or cutting board and place dough back onto the surface. If needed make another roll or two with the rolling pin to reshape your pie. To assemble pizza, brush olive oil and garlic mixture over the dough. Using a large spoon spread 1/4 cup – 1/3 cup of tomato sauce over the dough almost to the edge leaving approximately 3/4 inch for the crust. Divide the fresh mozzarella slices between the two pizzas. Layer pepperoni and sprinkle diced green chile over pie.
Gently slide pizza onto hot stone, comal or cast iron griddle. Bake 10 – 12 minutes or until crust is browned and sounds hollow when tapped.
Slide pizza back onto peel, slice and serve with ranch dressing.
Makes 2 (14 inch) pizza’s