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Whenever you're in the mood for a classic comfort food, this Pepperoni Pizza delivers with its crispy crust, zesty tomato sauce, gooey cheese, and spicy pepperoni slices. It's a timeless favorite that's perfect for a casual night in or sharing with friends and family!
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Pepperoni Pizza

Whenever you're in the mood for a classic comfort food, this Pepperoni Pizza delivers with its crispy crust, zesty tomato sauce, gooey cheese, and spicy pepperoni slices. It's a timeless favorite that's perfect for a casual night in or sharing with friends and family!
Course Dinner, Pizza
Cuisine Italian
Keyword Pepperoni Pizza
Prep Time 15 minutes
Cook Time 35 minutes
Rise 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 6

Ingredients

Pizza Dough (yields for 2 13-inch pizzas)

  • 2 1/4 teaspoon active dry yeast
  • 2 teaspoon granulated sugar
  • 1 1/2 cups warm water 110 degrees, divided
  • 3 Tablespoon olive oil plus more for brushing
  • 1 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 3 1/2 - 4 cups bread flour

Pizza Sauce (yields for 3 large pizzas)

  • 2 8 oz cans tomato sauce
  • 1/4 cup tomato paste
  • 1 1/2 Tablespoon extra virgin olive oil
  • 1 1/2 teaspoon honey
  • 2 teaspoon chopped fresh oregano
  • 2 teaspoon chopped fresh basil
  • 1/4 teaspoon dried thyme or 3/4 teaspoon fresh
  • 1 clove garlic finely minced
  • Salt and freshly ground black pepper to taste

Topping (yields for 1 13-inch pizza)

  • 1 Tablespoon olive oil
  • 1 clove garlic finely minced
  • 2 cups shredded mozzarella cheese 8 oz
  • 1/4 cup finely shredded parmesan cheese 1 oz
  • 20 slices pepperoni suggest turkey, it's just as good as the regular
  • 2 Tablespoon fresh oregano chopped if using larger leaves
  • Red pepper flakes for serving optional

Instructions

For the pizza dough:

  • In the bowl of a stand mixer, whisk together the yeast, 2 teaspoons of sugar, and ½ cup of warm water until the yeast dissolves. Let it sit for 5 minutes.
  • Add the remaining 1 cup of warm water, olive oil, salt, and vinegar. Using the whisk attachment on low speed, gradually mix in 1 ¾ cups of flour until combined.
  • Switch to the dough hook, then slowly add the remaining 1 ¾ cups of flour. Knead the dough on medium-low speed for 7 minutes, adding up to ½ cup more flour if needed. The dough should be smooth, elastic, and slightly sticky (but shouldn't stick to your fingertip when touched).
  • Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 ½ hours, or until it doubles in size.

For the pizza sauce:

  • Mix all the ingredients in a bowl. Let the mixture rest for about 30 minutes (while the dough rises) to allow the flavors to blend together.

To assemble pizza:

  • Place a pizza stone in the oven and preheat it to 450°F (230°C). While the oven heats, assemble the pizza.
  • Punch down the pizza dough. Divide it into two 16-ounce portions (freeze one for later or make two pizzas now).
  • Place a sheet of parchment paper on a pizza peel and lightly dust it with flour. Shape the dough into a 13-inch circle on the parchment paper, leaving a slightly thicker rim around the edge.
  • Use a fork to poke the dough all over, being careful not to pierce it all the way through.
  • In a small bowl, mix 1 tablespoon of olive oil with 1 minced garlic clove. Brush this mixture over the dough, including the edges.
  • Spread around 2/3 cup of pizza sauce evenly on the dough, leaving the rim uncovered.
  • Add the cheese and any toppings like pepperoni (if using turkey pepperoni, add it halfway through baking).
  • Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone. Bake for 15 minutes, until the crust is golden.
  • Remove from the oven, sprinkle with oregano and optional red pepper flakes. Slice and serve.