Pepperoni Pizza
The ultimate comfort food! This Pepperoni Pizza features a crispy crust, gooey cheese, and savory pepperoni slices. Perfect for a fun family meal or a casual get-together, it’s easy to make from scratch. Treat yourself to a delicious slice tonight!
Equipment
- Pizza Stone
Ingredients
- 1 cup water aim for 107-110° F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups bread flour give or take 1/2 cup, depending on the heat & humidity
- 14 oz pizza sauce (1 3/4 cups – half jar per pizza)
- 4 cups mozzarella cheese freshly grated
- 70 slices pepperoni (35 per pizza, I used Hormel brand 6 oz package; the amount used depends on how loaded you like your pizza)
- 2 tablespoons olive oil (for brushing crust, optional)
Instructions
- In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Let it sit for 5 to 10 minutes or until bubbles form and the mixture starts to foam. This indicates the yeast is alive and ready.
- Pour in salt, olive oil, and half of the flour. Mix until well combined. The dough should start to come together. Gradually add the remaining flour bit by bit, mixing until the dough reaches a slightly tacky consistency that doesn’t stick to your hands.
- Once you achieve the desired consistency, knead the dough on low for about 6 minutes. The dough should become smooth and easy to work with, and the mixing bowl should be mostly clean of any dough.
- Lightly grease the bowl and the dough to prevent drying out, cover it with plastic wrap, and allow it to rise for 1 to 2 hours, or until it has doubled in size.
- Preheat your oven to 475° F with a pizza stone inside. If you don’t have a pizza stone, you can use an upside-down cookie sheet lined with parchment paper.
- Once the dough has risen, divide it into 2 equal portions using a pastry cutter or sharp knife.
- On a floured surface, gently stretch each dough ball into a 12-inch circle. Carefully transfer each dough to your prepared pan.
- With caution, remove the hot pizza stone from the oven and transfer the dough onto the stone, repositioning it to maintain its shape, creating a small edge around the outside to hold the toppings.
- Spread about 3/4 cup of pizza sauce evenly over each crust, leaving a small border for the crust.
- Sprinkle 2 cups of grated mozzarella cheese over each pizza and add the pepperoni slices on top.
- Optionally, brush the exposed crust with olive oil for an extra touch of flavor.
- Bake for 9 to 12 minutes, or until the cheese is melted and bubbly, and the crust is golden brown. Remove from the oven, let it rest for a couple of minutes, then slice and serve.
Notes
- Storage: To store leftovers, place slices in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375° F for about 8 minutes to restore its crispy goodness.
- Freezing: You can freeze raw dough portions in freezer bags. Thaw them on the counter for 6 to 8 hours before baking. This makes future pizza nights a breeze!
- Make Ahead Dough: If you want to prepare ahead of time, refrigerate the dough for up to 24 hours before using. Just let it sit at room temperature for 30 minutes before stretching.
- Pairing: Serve your Pepperoni Pizza with a fresh salad or garlic bread for a complete meal.
- Crust Variations: Consider adding herbs or spices to your crust for an extra burst of flavor.
- Oven Settings: If you're not getting the desired crispiness, try baking at a higher temperature for a shorter time.