This pepperoni pizza recipe is undeniably a classic recipe, and for good reason! The crust is both soft and chewy, the sauce is bursting with flavor, and the melted mozzarella cheese creates an irresistible cheese pull. This homemade pizza is truly a slice of heaven.
PREPARATION TIME
Prep Time: 40 minutes
Cook Time: 20 minutes
Rise Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients
Dough
1cupwarm water (110°F)
1Tablespoonactive dry yeast
1Tablespoongranulated sugar
3Tablespoonsextra-virgin olive oil, divided
1 ½teaspoonstable or fine sea salt
2 ½ – 3cups all-purpose flour , plus more for the work surface
Toppings
1cuppizza sauce
20ouncesshredded mozzarella
40pepperoni slices
Instructions
Dough
In a small bowl, mix the water, yeast, and sugar. Cover with plastic wrap and let sit 5 minutes, or until it starts to foam.
In the bowl of a stand mixer fitted with the dough hook, add the yeast mixture, 2 Tablespoons oil, and salt. Add 2 cups flour and stir on medium low (or can be done by hand) until combined. Add 1/4 cup more flour at a time and knead until the dough is smooth, soft, and just a little bit sticky, but not to where the dough still sticks to the bowl. Knead about 3 to 5 more minutes.
Roll into a ball and rub a little oil around the dough. Place into a bowl and cover with plastic wrap. Let rest 20 to 60 minutes, or until the dough puffs up a bit. It doesn’t need to rise much.
Toppings
Preheat the oven to 475°F. On a floured work surface, cut the dough in half and roll it out with a rolling pin or toss until 1/4-inch thick and 12-inches wide. Repeat with the other half of dough. You can also make 4 (6-inch) pizzas.
Lightly brush oil onto a pizza stone or large baking sheet. Transfer dough to the stone or baking sheet. Press dents into the dough using your fingers to prevent bubbling. Spread pizza sauce over the 2 pizza dough circles and sprinkle with cheese. Top with 20 pepperonis per pizza.
Bake 15 minutes, or until golden brown and bubbly. If baking smaller pizzas, check for doneness around 10 to 12 minutes.
Notes
Quantity: This recipe makes 2 12-inch pizza crusts or 4 (6-inch) crusts.
Alternative: Use my whole wheat pizza dough recipe for a healthier alternative or buy 2 pounds store bought pizza dough from Trader Joe’s.
Favorite toppings: Here are a few pizza topping ideas if you want to add more on top: mushroom, green bell peppers, onion, sliced tomatoes, and fresh basil. To take up the heat add some red pepper flakes and a drizzle of hot honey.
Storage: Store the dough after it has fully risen, covered, in the refrigerator 1 to 2 days. Allow room for the dough to expand as it will continue to rise.
Freeze: Let the dough fully rise (at least an hour) before dividing into 2 or 4 balls. Wrap in plastic wrap and seal in a zip-top bag. Freeze up to 3 months. Thaw overnight in the fridge before baking.
