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A timeless classic featuring a chewy, crispy crust, tangy tomato sauce, gooey melted mozzarella, and savory slices of pepperoni. This homemade version beats takeout any day and is a guaranteed crowd-pleaser.
Activate Yeast and Make Dough (70 minutes)
Preheat Oven and Prepare Toppings (10 minutes)
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A timeless classic featuring a chewy, crispy crust, tangy tomato sauce, gooey melted mozzarella, and savory slices of pepperoni. This homemade version beats takeout any day and is a guaranteed crowd-pleaser.
This italian_american recipe takes 92 minutes to prepare and yields 4 servings. At 696.61 calories per serving with 31.74g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Shape and Assemble the Pizza (5 minutes)
Bake the Pizza (7-12 minutes)
Rest and Serve (5 minutes)
Customize your pizza with other classic toppings like mushrooms, bell peppers, onions, olives, or cooked Italian sausage.
Add a pinch of red pepper flakes to the tomato sauce or top the pizza with sliced jalapeños or hot honey for a spicy kick.
Omit the tomato sauce and use a base of olive oil, minced garlic, and ricotta cheese instead.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add a little extra water.
The mozzarella cheese and pepperoni provide a significant amount of protein, which is crucial for building and repairing tissues, including muscle.
The tomato sauce is a rich source of lycopene, a powerful antioxidant that may help protect cells from damage and is linked to a reduced risk of certain chronic diseases.
The crust, made from flour, is a primary source of carbohydrates, which the body uses for energy to fuel daily activities and bodily functions.
Each serving, which consists of two slices, contains approximately 650-750 calories. This can vary based on the exact amount of cheese and pepperoni used.
Pepperoni pizza is a high-calorie, high-fat, and high-sodium food, so it's best enjoyed in moderation as part of a balanced diet. Homemade versions allow you to control the quality of ingredients, which can make it a slightly better option than typical takeout pizza.
Yes, and it's highly recommended for better flavor! After the first rise, you can store the dough in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 2 hours before you plan to shape and bake it.
Low-moisture, whole-milk mozzarella is the classic choice. It melts beautifully without releasing too much water, which can make the pizza soggy. For best results, buy a block and shred it yourself.
A soggy crust is usually caused by an oven that isn't hot enough, not preheating your baking surface (stone or steel) properly, or using too much sauce or watery toppings. Ensure your oven is fully preheated to its highest temperature.
Yes, you can. For the best results, use a heavy-duty, rimmed baking sheet and place it in the oven to preheat along with the oven. You can also try assembling the pizza on parchment paper and sliding it onto the hot sheet.