Classic Pepperoni Pizza Recipe

Freshly baked pepperoni pizza, garnished with basil.

4.88 from 16 votes

Classic Pepperoni Pizza Recipe

Why order out when you can have homemade Classic Pepperoni Pizza? It’s as delicious as your go-to pizza spot, and you’ll be craving it nonstop!

Prep Time2 20

Cook Time15

Total Time2 35

Course: Main Dishes

Cuisine: Italian

Servings: slices

Calories: 348kcal

Author: Andrea

Ingredients

For the Pizza Crust

1/2 cup warm water
1 1/4 cup room temperature water
2 1/2 tsp active yeast
1 tsp sugar
1 1/2 tsp salt
2 tbsp olive oil
4 cup all purpose flour

For the Pizza Sauce

1 (8 oz) can tomato sauce
2 tbsp tomato paste
1 tbsp extra virgin olive oil
1 tsp granulated sugar
1 tsp fresh oregano chopped OR 1/2 tsp dried oregano
1 tsp fresh basil chopped OR 1/2 tsp dried basil
1 clove garlic minced
pinch crushed red pepper flakes
salt
pepper

Toppings

1 tbsp olive oil
2 cup mozzarella cheese grated
1/4 cup parmesan cheese finely grated
30 slices pepperoni
2 tbsp fresh basil OR oregano leaves
pinch crushed red pepper flakes

Instructions

For the Pizza Dough

In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over top and allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine salt, flour, and water mixture. When the dough begins to form a ball, remove the paddle attachment and replace it with the dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
Remove dough from the bowl and place it in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours. You can also do a "quick-rise" method and stick the bowl in an oven that has been heated to 200°F (93°C) and then TURNED OFF (that way it's nice and warm in there, but please make sure your oven is actually off before sticking the dough inside). Let it rise for 1 hour.
To deflate the dough, punch with a fist. Turn onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make… I make 2). Form into pizza shells to fit the size of your pan (or refrigerate the other dough for up to 48 hours). Place on a lightly greased pan (or one that has been dusted with flour or cornmeal).

For the Pizza Sauce

Combine all of the ingredients for the pizza sauce in a small bowl. Refrigerate until needed.

For Baking

Preheat oven to 450°F (232°C). Brush the olive oil over the entire top of the pizza dough. Spread an even layer of pizza sauce over the pizza, leaving about 3/4"-1" of dough around the edges for the crust. Top with grated Parmesan cheese, then mozzarella. Place the pepperoni slices on, then bake for 12-15 minutes or until the crust is golden brown. Remove from the oven, sprinkle with red pepper flakes, and allow to cool for 10 minutes before topping with basil or oregano (to prevent discoloration and wilting). Finally, slice and serve immediately.

Video

Notes

The dough and sauce for this recipe are for three 13" pizzas or two 15" pizzas. The toppings, however, are for one 13" pizza. I usually make two or three different kinds of pizzas using the same dough and sauce but change the toppings.

To STORE leftover Classic Pepperoni Pizza, place slices in an airtight container in the refrigerator for up to 4 days. To FREEZE, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.

To REHEAT, preheat your oven to 375°F (190°C) and bake slices on a baking sheet for 10 minutes or until hot and crispy. Alternatively, microwave on high for 1-2 minutes, though the crust may be less crispy.

Nutrition