pepperoni pizza

Pepperoni Pizza

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An incredibly delicious pepperoni pizza recipe!

Ideal for a dinner with your partner or for a summer dinner at the garden with some friends.

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It is a pizza based on tomato sauce, mozzarella and pepperoni, a type of cured salami made from pork and beef mixed and seasoned with paprika. The result of this recipe is a tasty pizza, full of flavor, with the spicy touch of pepperoni and the fresh taste of oregano. In this case, we have to say that the secret is not only in the dough, but in finding a good pepperoni, you can find pepperoni spicy or not spicy, and even find it smoked. The choice is up to you.

There is nothing better than kneading your own pizza dough and trying a bite of a completely homemade pizza. Therefore, we want to bring you a classic pizza that you can prepare quickly whenever you want.

We present you a very simple step by step to make this pepperoni pizza recipe in no time. You can add any other toppings you like, so we’ve made it basic and delicious so you can get inspired and create the perfect pizza. Read on and find out how to make easy pepperoni pizza!

pepperoni pizza

Ingredients

  • Pizza Dough (enough for two 13″ pizzas)
  • 2 1/4 tsp active dry yeast

  • 2 tsp granulated sugar

  • 1 1/2 cups warm water , 110 degrees, divided

  • 3 Tbsp olive oil

  • 1 1/2 tsp salt

  • 1 tsp white vinegar

  • 4 cups bread flour

  • Pizza Sauce (enough for 3 large pizzas)
  • 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 chopped fresh oregano

  • 1/4 tsp dried thyme

  • 1 clove garlic, minced

  • Salt and freshly ground black pepper to taste

  • Topping
  • 1 Tbsp olive oil

  • 1 clove garlic, minced

  • 8 oz shredded mozzarella cheese

  • 1 oz finely shredded parmesan cheese

  • 20 slices pepperoni

  • 2 Tbsp fresh oregano

Directions

  • 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.

Pepperoni Pizza

Servings

5

servings
Prep time

35

minutes
Cooking time

15

minutes
Rise

1 h

30 min

An incredibly delicious pepperoni pizza recipe!

Ingredients

  • Pizza Dough (enough for two 13″ pizzas)
  • 2 1/4 tsp active dry yeast

  • 2 tsp granulated sugar

  • 1 1/2 cups warm water , 110 degrees, divided

  • 3 Tbsp olive oil

  • 1 1/2 tsp salt

  • 1 tsp white vinegar

  • 4 cups bread flour

  • Pizza Sauce (enough for 3 large pizzas)
  • 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 chopped fresh oregano

  • 1/4 tsp dried thyme

  • 1 clove garlic minced

  • Salt and freshly ground black pepper to taste

  • Topping
  • 1 Tbsp olive oil

  • 1 clove garlic minced

  • 8 oz shredded mozzarella cheese

  • 1 oz finely shredded parmesan cheese

  • 20 slices pepperoni

  • 2 Tbsp fresh oregano

Directions

  • 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.

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