Best Pepperoni Pizza Recipe (Print Version)
# Ingredients:
→ Pizza Dough Base
01 -
3½ cups bread flour (420g)
02 -
1½ tablespoons granulated sugar (21g)
03 -
2 packets instant dry yeast (14g)
04 -
1 teaspoon fine salt
05 -
1½ cups warm water, heated to 110-115°F (340ml)
06 -
¼ cup extra virgin olive oil, plus extra for greasing (57ml)
→ Homemade Pizza Sauce
07 -
2 tablespoons extra virgin olive oil (28ml)
08 -
2 garlic cloves, finely minced
09 -
¼ teaspoon red pepper flakes
10 -
2 cups crushed tomatoes with basil (454ml)
11 -
1 teaspoon balsamic vinegar
12 -
¾ teaspoon salt
13 -
¾ teaspoon granulated sugar
→ Pizza Toppings
14 -
4 ounces sliced pepperoni
15 -
6 ounces thinly sliced provolone cheese
16 -
8 ounces fontina cheese, diced into ¼-inch pieces
17 -
Fresh oregano leaves for garnish (optional)
# Instructions:
01 -
Combine flour, sugar, yeast, and salt in your stand mixer bowl. Add the warm water and olive oil, then mix gently with a spatula until you have a shaggy dough. Using the dough hook, knead on medium speed for 7-8 minutes until smooth and elastic. The dough should be quite sticky - don't add extra flour!
02 -
Generously coat an 18x13-inch rimmed baking sheet with 3 tablespoons olive oil. Transfer the sticky dough onto the pan and flip once to coat with oil. Cover with an inverted baking sheet and let rise for 90 minutes until doubled in size.
03 -
Heat olive oil in a medium saucepan over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in crushed tomatoes and simmer for 10 minutes, stirring frequently. Add balsamic vinegar, salt, and sugar, then cook 5 minutes more. Remove from heat and set aside to cool.
04 -
After the first rise, gently press the dough to the edges of the pan using your fingertips. If it's too sticky, lightly oil your hands. Cover again and let rest for another 30 minutes.
05 -
Preheat your oven to 475°F. Uncover the dough and stretch it back to the edges if needed. Spread the sauce evenly over the surface, then layer with provolone cheese. Add half the pepperoni, sprinkle with fontina cubes, and top with remaining pepperoni. Bake for 18-20 minutes until the cheese melts and crust turns golden brown.
06 -
Let the pizza cool for 5 minutes after baking. Garnish with fresh oregano if desired, then cut into squares and serve hot. Use a large spatula to transfer pieces to a cutting board if preferred.
# Notes:
01 -
This recipe creates a thick, focaccia-style crust that's crispy on the bottom and tender inside.
02 -
The dough needs to rise twice for the best texture - plan ahead for the 2-hour resting time.
03 -
You can make the sauce up to 3 days ahead and store it in the refrigerator.