Pepperoni Pizza
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.
For 4 servings
5 steps. 12 minutes total.
- 1
Step 1
- a.Activate Yeast and Make Dough (70 minutes)
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy. This process is called 'blooming' the yeast.
- c.Add the flour, 2 tbsp of olive oil, and salt to the bowl. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 6-8 minutes.
- d.If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
- e.Form the dough into a ball. Lightly oil the bowl, place the dough inside, and turn it to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 60 minutes, or until doubled in size.
- 2
Step 2
- a.Preheat Oven and Prepare Toppings (10 minutes)
- b.Place a pizza stone or pizza steel on the middle rack of your oven. If you don't have one, use an inverted heavy-duty baking sheet.
- c.Preheat the oven to its highest setting, typically 500°F (260°C), for at least 45-60 minutes. A thoroughly preheated surface is crucial for a crispy crust.
- d.While the oven preheats, prepare the sauce. In a small bowl, mix the crushed tomatoes, minced garlic, dried oregano, and black pepper. Taste and add a pinch of salt if needed. Set aside.
- 3
Step 3
- a.Shape and Assemble the Pizza (5 minutes)
- b.Once the dough has risen, gently punch it down to release the air. Place it on a lightly floured surface.
- c.Gently press and stretch the dough from the center outwards to form a 12-inch circle, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if possible, as it can compress the air bubbles.
- d.Lightly dust a pizza peel or the back of a baking sheet with cornmeal. This helps the pizza slide off easily. Place the shaped dough onto the peel.
- e.Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle the shredded mozzarella cheese over the sauce, followed by the pepperoni slices.
- 4
Step 4
- a.Bake the Pizza (7-12 minutes)
- b.Confidently and quickly slide the assembled pizza from the peel onto the preheated pizza stone or steel in the oven.
- c.Bake for 7-12 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned in spots.
- d.If your oven has hot spots, you can rotate the pizza halfway through the baking time for an even cook.
- 5
Step 5
- a.Rest and Serve (5 minutes)
- b.Using the pizza peel or tongs, carefully remove the pizza from the oven and place it on a cutting board or wire rack.
- c.Let the pizza rest for 2-3 minutes before slicing. This allows the cheese to set, preventing the toppings from sliding off.
- d.Garnish with freshly grated Parmesan cheese. Slice and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, let the dough cold-ferment in the refrigerator for 24-72 hours after the first rise. Let it come to room temperature for 2 hours before shaping.
- 2Shred your own mozzarella from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- 3Don't overload the pizza with sauce or toppings. A thin, even layer is best to prevent a soggy crust.
- 4A pizza steel conducts heat more efficiently than a stone, resulting in a faster cook time and an even crispier crust.
- 5Brush the crust edge with a little olive oil before baking for a beautiful golden-brown color and extra flavor.
Adapt it for your goals.
Different Toppings
Customize your pizza with other classic toppings like mushrooms, bell peppers, onions, olives, or cooked Italian sausage.
Spicy VersionSpicy Version
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.
White Pizza (Pizza Bianca)White Pizza (Pizza Bianca)
Omit the tomato sauce and use a base of olive oil, minced garlic, and ricotta cheese instead.
Whole Wheat CrustWhole Wheat Crust
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.
Why this is on our healthy list.
Source of Protein
The mozzarella cheese and pepperoni provide a significant amount of protein, which is crucial for building and repairing tissues, including muscle.
Provides Lycopene
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.
Energy Source
The crust, made from flour, is a primary source of carbohydrates, which the body uses for energy to fuel daily activities and bodily functions.
Frequently asked questions
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.