Pepperoni Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
16 slices
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Calories
305 kcal
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Course
Main Course
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Cuisine
American
Pepperoni Pizza
Description
The dough begins by proofing yeast in warm water with sugar, then mixing in olive oil, salt, vinegar, and flour. Kneading yields a slightly sticky dough that rises to double size in about 1 to 1.5 hours. After rising, the dough is punched down, divided, and stretched to desired pizza size and thickness.
The assembled pizzas include a spread of pizza sauce, pepperoni slices, shredded mozzarella, grated Parmesan, and Italian seasoning. Baking in a conventional oven completes the cooking with a chewy crust and melted cheese topping. The crust has softness balanced with slight chew from bread flour, enhanced by olive oil and vinegar.
This recipe makes enough for two large 14-inch or three smaller pizzas and offers flexibility for toppings. The dough can be made ahead and refrigerated for slow rising or partially baked and frozen for convenience. Store-bought dough can be substituted as needed.
Additional toppings like hot honey, fresh basil, crushed red pepper flakes, or jalapeños can be added according to taste. A pizza oven can be used for quicker cooking and crispier crust if available.
Ingredients
Pizza Dough*:
- 2 1/4 teaspoons active dry yeast
- 2 teaspoon granulated sugar
- 1 1/2 cups water warm
- 3 Tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon white vinegar
- 3 3/4 - 4 cups bread flour (all-purpose flour would also work)
Toppings*:
- 1 cup pizza sauce homemade or good quality store-bought
- 2 cups pepperoni
- 4 cups mozzarella cheese shredded
- 1/2 cup Parmesan Cheese freshly grated
- 1 teaspoon Italian seasoning
Instructions
Make the Pizza Dough:
- Combine: In a large bowl of a stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt and vinegar.
- Knead Dough: Begin mixing on medium-low speed, gradually adding the flour a cup at a time, and knead the dough for about 7 minutes, or until it's smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched.
- Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume.
- Roll out: Gently punch the dough down and place on a lightly greased or floured counter top. Divide dough into 2 or 3 equal pieces (makes about two 14'' or three 9'' pizzas). Roll and stretch the dough to desired size and thickness. Brush dough with olive oil.
Cook Pepperoni Pizzas:
- Oven Method: Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). If using a pizza stone, add cornmeal and flour to a pizza peel or parchment paper and place pizza dough on top (otherwise press the dough into a pizza pan). Prick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes. Remove from oven and add pizza sauce and toppings. Return to oven and bake for 5-12 more minutes or until the crust is golden and the cheese is bubbly.
- Pizza Oven Method*: Add cornmeal and flour to a pizza peel and place rolled out dough on top. Add toppings. Slide into preheated pizza oven and cook according to pizza oven instructions.
- Grill Method: Preheat grill to medium-high. Roll out dough and place on a piece of parchment paper. Spread with oil, then gently flip the pizza onto the grill, oil side down, and peel the parchment paper off. Cover grill lid and cook for 2-3 or until grill marks form on bottom. Flip the pizzas onto a plate and add sauce and pepperoni pizza toppings to cooked side. Reduce heat and slide pizzas back on grill to cook another 3-5 minutes
Notes
- This recipe yields two large 14" or three 8" pizzas depending on dough division.
- Store-bought dough can be used instead of homemade; about 2 pounds is recommended.
- Optional toppings include hot honey, fresh basil, crushed red pepper flakes, and jalapeño slices to enhance flavor.
- Dough can be made ahead and refrigerated to rise overnight or partially baked and frozen for later use.
- For freezing, coat dough ball lightly with spray, wrap tightly, and freeze up to three months. Thaw overnight in fridge before use.
- Pre-baking the crust for 6 minutes allows for making pizza in advance with toppings added later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 746mg | 31% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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