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The Best Pepperoni Pizza Recipe

The Best Pepperoni Pizza Recipe
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★★★★★

5 from 19 reviews

Indulge in the ultimate homemade pizza experience with this recipe for the Best Pepperoni Pizza. From the perfectly chewy crust to the flavorful homemade sauce, topped with gooey cheeses and zesty pepperoni, this pizza is a classic favorite that will satisfy your cravings.

Ingredients

Scale

For the Crust:

  • 3 and 1/2 cups (420g) bread flour
  • 1 and 1/2 tablespoons (21g) granulated sugar
  • 2 packets (14g) instant (rapid rise) dry yeast
  • 1 teaspoon salt
  • 1 and 1/2 cups (340ml) warm water (110-115°F)
  • 1/4 cup (57ml) extra virgin olive oil, plus more for greasing the pan

For the Sauce:

  • 2 tablespoons (28ml) extra virgin olive oil
  • 2 cloves garlic, finely grated
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups (454ml) canned crushed tomatoes with basil
  • 1 teaspoon balsamic vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon granulated sugar

For the Toppings:

  • 4 ounces pepperoni
  • 6 ounces thinly sliced provolone cheese
  • 8 ounces fontina cheese, cut into 1/4-inch cubes
  • Fresh oregano (optional)

Instructions

  1. For the Crust: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt until evenly mixed. Add the warm water and olive oil to the bowl. Using a rubber spatula, gently mix until the ingredients come together into a shaggy dough. Attach the bowl to the stand mixer with the dough hook attachment. Mix on medium speed for 7-8 minutes, or until the dough forms a smooth, sticky ball and no dry flour remains. Avoid adding extra flour. Generously grease a rimmed half sheet pan (18-by-13 inches) with 3 tablespoons of olive oil. Transfer the dough to the pan, turning it once to coat it in oil. Cover the dough with an inverted second rimmed baking sheet and let it rise for 90 minutes, or until doubled in size.
  2. For the Sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes, cooking for 1 minute while stirring constantly, until fragrant but not browned. Stir in the crushed tomatoes and cook, stirring frequently, for 10 minutes. Add the balsamic vinegar, salt, and sugar, then continue cooking for 5 more minutes, stirring occasionally. Remove from heat, transfer to a heatproof bowl, and set aside to cool until needed.
  3. Assembly and Baking: After the dough has risen for 90 minutes, preheat the oven to 475°F. Remove the inverted baking sheet and gently press the dough out to the edges of the pan using your fingertips. If the dough is sticky, lightly coat your fingers with olive oil. Cover the dough again with the inverted baking sheet and let it rest for an additional 30 minutes. Use this time to prepare the sauce if you haven’t already. After 30 minutes, uncover the dough and press it out again if it has shrunk. Spread the prepared pizza sauce evenly over the dough. Layer the sliced provolone cheese on top of the sauce. Add half of the pepperoni slices, followed by the fontina cheese cubes. Finish with the remaining pepperoni slices. Bake the pizza in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Remove from the oven and let the pizza rest for 5 minutes. Slice directly in the pan or transfer to a cutting board using a large spatula. Garnish with fresh oregano, if desired. Serve immediately.

Nutrition

Keywords: Pepperoni Pizza, Homemade Pizza, Pizza Recipe

Find it online: https://dinewithlily.com/the-best-pepperoni-pizza-recipe/