Pepperoni Pizza Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Rise Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
801 kcal
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Course
Main Course
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Cuisine
Italian
Pepperoni Pizza Recipe
Description
The Pepperoni Pizza Recipe starts with a dough combining warm water, yeast, sugar, salt, oil, and flour, kneaded until soft and slightly sticky, then left to rise. After dividing and rolling the dough into four 12-inch rounds, each crust is transferred to a cornmeal-dusted peel, brushed with olive oil, and pricked to prevent bubbling. The pizza stone is preheated in a 450°F oven to ensure a crispy crust. The pizzas are topped with rich pizza sauce, shredded mozzarella cheese, and a mix of pepperoni slices or optional bacon and sausage before baking. This method yields a balanced crust texture and melty cheese layer with flavorful pepperoni.
The pizza can be served hot, cut into slices ideal for individual servings. The crust thickness allows for a satisfying bite without being overly thick or thin.
For make-ahead cooking, the plain dough can be blind baked for 6-8 minutes, then topped and frozen wrapped in foil or airtight containers. Leftovers keep in the refrigerator for about three days and freeze well for 1-2 months. Bake frozen pizzas directly from the freezer or after thawing for a fresh-cooked taste at convenient times.
Ingredients
Pizza Dough
- 3 cups water 110-115 degrees F, warm
- 3 tablespoons Rapid Rise Yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 tablespoons vegetable oil
- 6-6½ cups all-purpose flour
- 1 tablespoon cornmeal
- olive oil for brushing
Pizza Toppings
- 2 cups pizza sauce store-bought or homemade
- 6-8 cups mozzarella cheese shredded
- 2 teaspoons pizza seasoning optional
- 2 cups pepperoni mix of regular and mini
Additional Toppings
- sausage optional, crumbles|chopped|chopped
- pepper
- Bacon
Instructions
Pizza Dough
- Preheat the oven to 450 degrees F. Place a pizza stone in the oven to preheat as well.
- In a large bowl, combine water, yeast, and sugar and let sit for 5 minutes, or until bubbly.
- Add salt and oil, then mix in flour 1 cup at a time with a wooden spoon until combined and the dough is soft and slightly sticky. Knead for about 3 minutes (dough will be sticky and will stick to your hands).
- Cover the dough with a tea towel and let rise at room temperature for 30–45 minutes.
- This dough makes four 12-inch pizza crusts. Divide dough into four pieces and roll each out onto a floured surface to about ½ inch thick.
- Sprinkle cornmeal onto a pizza peel and, working with one crust at a time, transfer the rolled-out dough to the peel. Brush with olive oil and poke with a fork a few times to eliminate bubbling while baking.
Baking Options
- Use a pizza stone (our method). Place the oven rack at the lowest position, add the pizza stone, then heat the oven. Once preheated, use the peel to transfer the crust to the preheated pizza stone and blind bake for 6–8 minutes.Use a peel to remove the crust from the oven, add sauce, cheese, pizza seasoning, pepperoni, and additional toppings, and bake for 8–10 more minutes.
- Use a metal pizza pan or baking sheet. Place the oven rack in the lowest position and preheat the oven. Roll out the dough, place it on the metal pan, and blind bake for 6–8 minutes. Remove the pan from the oven, add toppings, and bake for 8–10 more minutes.
- To skip blind baking. Once the dough is rolled and shaped place it onto a peel or metal pan. Add the sauce, cheese, and desired toppings, and then bake for 12-15 minutes.
- Repeat with the remaining crusts and toppings.
Notes
- Freeze plain dough after blind baking for 6-8 minutes to prepare for later toppings and baking.
- Leftover pizza stores well in the fridge for up to 3 days and in the freezer for 1-2 months.
- Wrap pizzas tightly with plastic wrap and foil before freezing; bake straight from frozen or thaw before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 801 kcal
% Daily Value*
| Serving | 4slices | |
| Calories | 801kcal | 40% |
| Carbohydrates | 88g | 29% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 2143mg | 89% |
| Potassium | 457mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 465mg | 47% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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