Pepperoni Pizza (Homemade Dough and Pizza Sauce)
User Reviews
5
27 reviews
Excellent
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Prep Time
35 mins
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Cook Time
15 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 20 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Pepperoni Pizza (Homemade Dough and Pizza Sauce)
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This pepperoni pizza recipe involves making the dough and sauce from scratch, providing control over texture and flavor. The dough combines active dry yeast with bread flour, along with olive oil and vinegar, resulting in a slightly sticky but elastic base. The sauce is a blend of tomato sauce, paste, fresh herbs, garlic, and honey, enhancing its depth. Topped with mozzarella, Parmesan, pepperoni slices, and oregano, the pizza is baked on a preheated pizza stone at 450°F to achieve a crisp crust and melted cheese topping.
Description
Pepperoni Pizza (Homemade Dough and Pizza Sauce) begins with preparing a yeast-based dough that is kneaded until smooth and allowed to rise until doubled. The pizza sauce includes tomato sauces blended with fresh herbs, honey, and garlic to bring balance and freshness. After assembling, the pizza is baked on a pizza stone at a high temperature to develop a crisp crust supporting a softened, cheesy, and savory topping. The pepperoni adds a classic, slightly spicy meatiness, while the combination of mozzarella and Parmesan provides melty and nutty cheese flavors. The olive oil and fresh oregano sprinkled on top add aromatic notes, and red pepper flakes can be added for heat. This pizza is a traditional-style pie made fully from scratch, suitable for serving fresh out of the oven for a satisfying meal or snack.
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Ingredients
Pizza Dough (yields enough for 2 13-inch pizzas)
- 2 1/4 tsp active dry yeast
- 2 tsp granulated sugar
- 1 1/2 cups water 110 degrees, divided, warm
- 3 Tbsp olive oil , plus more for brushing
- 1 1/2 tsp salt
- 1 tsp white vinegar
- 3 1/2 - 4 cups bread flour
Pizza Sauce (yields enough for 3 large pizzas)
- 2 (8 oz) cans tomato sauce
- 1/4 cup tomato paste
- 1 1/2 Tbsp extra virgin olive oil
- 1 1/2 tsp honey
- 2 tsp oregano fresh, chopped
- 2 tsp basil chopped, fresh
- 1/4 tsp thyme or 3/4 tsp fresh, dried
- 1 clove garlic , finely minced
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Topping (yields enough for 1 13-inch pizza)
- 1 Tbsp olive oil
- 1 clove garlic , finely minced
- 2 cups mozzarella cheese 8 oz, shredded
- 1/4 cup Parmesan Cheese 1 oz, finely shredded
- 20 lices pepperoni (I recommend turkey, it's just as good as the regular)
- 2 Tbsp oregano chopped if using larger leaves, fresh
- red pepper flakes , for serving (optional)
Instructions
- For the pizza dough:
- In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined.
- Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.
- For the pizza sauce:
- Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.
- To assemble pizza:
- Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough.
- Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated).
- Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. Remove from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
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