Homemade Pepperoni Pizza
User Reviews
5
Homemade Pepperoni Pizza
Description
Homemade Pepperoni Pizza uses a 12-inch round dough stretched and seasoned with optional cornmeal on the baking surface to prevent sticking and add texture. The preparation involves spreading pizza sauce evenly over the dough, topping with shredded mozzarella and slices of pepperoni, and baking at 450 degrees Fahrenheit for 10 to 12 minutes. The result is a crust that has a fluffy interior while achieving a golden brown exterior. Careful dough handling ensures no excessive holes form during stretching, maintaining structural integrity during baking.
The toppings provide a savory and mildly spicy flavor from the pepperoni, combined with the creamy melt of mozzarella cheese. The crust provides a chewy yet tender bite, complementing the toppings well. This pizza can be sliced and served immediately for a classic pizza experience at home.
Before rolling, letting refrigerated dough come to room temperature for about 20 minutes makes it more manageable and stretchable. If holes form during stretching, repairing by pinching or rerolling helps maintain the dough's surface. The recipe does not include time for preparing homemade dough, so plan accordingly.
Ingredients
- 1/4 cup cornmeal optional
- 12 ounces pizza dough Homemade or storebought, 12-16 ounces works great
- 1/2 cup pizza sauce
- 1 cup mozzarella cheese shredded
- 2 ounces pepperoni slices
- flour for dusting when stretching dough
Instructions
- Preheat the oven to 450 degrees. Add a handul of cornmeal to the pan or oil the pan well.
- Gently stretch and knead the pizza dough on a clean countertop. Add a sprinkle of flour as you stretch the dough if the dough becomes sticky. Add flour to the rolling pin and roll the pizza dough until it is twelve inches across.
- Transfer the dough to the baking pan or round pizza pan.
- Add tomato sauce, cheese and pepperoni.
- Bake the pizza for 10-12 minutes. The crust will be fluffy on the inside but golden brown on the outside when it has finished cooking. Remove from oven, slice and enjoy!
Notes
- Allow refrigerated dough to rest at room temperature about 20 minutes before rolling to improve stretchability.
- If holes develop in the dough during stretching, pinch them closed or reroll to repair.
- Using cornmeal on the baking surface can help prevent sticking and add a slight texture to the crust.
- The baking time excludes the preparation time if making dough from scratch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 586mg | 24% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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