Do you enjoy pizza? Do you want a pizza with a crispy crust, gooey cheese, tangy tomato sauce, and savory pepperoni? There is no need to look any further! In this guide, we’ll take you step by step through the process of making the ultimate pepperoni pizza in your own kitchen. Prepare to up your pizza game and impress your taste buds.
Making the perfect pepperoni pizza requires close attention to every detail. The crust, which serves as a blank canvas for flavor, can be thin and crispy, thick and doughy, or even stuffed with cheesy surprises. Precision is required when layering the sauce and cheese to achieve a harmonious blend of bitterness and creamy texture. The true star, however, is the pepperoni, which is meticulously placed for a symphony of spicy, savory delight. Additional toppings such as olives, mushrooms, and bell peppers can enhance the flavor.
Pepperoni PizzaCourse: Brunch, Main CourseCuisine: ItalianDifficulty: Easy
Homemade pizza dough topped with Italian tomato sauce creamy mozzarella cheese and spicy pepperoni
- For the Pizza Dough
3.5 g ½ sachet dried yeast
½ tsp sugar
125 ml lukewarm water not hot
200 g plain flour All-purpose is good enough plus extra to dust
1 tsp salt
1½ tbsps. olive oil
cornmeal or semolina flour to place on the baking tray
- For the Topping
125 g Pomodoro Tomato sauce see the recipe for Pomodoro Sauce
170 g shredded mozzarella cheese
18-20 slices pepperoni
1/2 teaspoon ground black pepper
1 teaspoon fresh oregano optional
- To Make the Pizza Dough
- Whisk yeast sugar and water in a jug. Stand for 5 minutes or until frothy.
- Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil.
- Using your hands, mix the dough until it comes together and is smooth.
- Turn out onto a lightly floured work surface and knead for 2/3 minutes
- Make the kneaded dough into a ball and place it in a lightly oiled bowl turning the dough around to lightly cover the whole surface with the oil and cover with cling wrap.
- Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size.
- Turn dough out onto a lightly floured surface and knead gently for another 5/8 minutes or until smooth.
- Cover with a damp clean tea towel and allow to rest for 30 mins
- preheat the oven to 475°F (245°C). Gas Mark9 and place the oven rack on the lowest shelf. Place a large flat upturned baking tray on the rack to heat up. (Needs to be large enough to hold your Pizza)
- Once the dough has rested knock it with your fists to knock the air out of it and roll out pizza base on a floured surface to the desired size to about 1cm thick
- Line another flat up-turned baking tray with a sheet of baking parchment (this will make it easier to transfer to the oven) and sprinkle it with cornmeal or semolina flour
- Place the rolled out pizza dough onto the baking tray and using your fists gently push from the centre out to produce a rim all around the outer edge, the centre of the pizza should be about 5mm thick and the rim about 1cm
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil.
- Using your fingers, gently make indentations into the surface of the dough, this will prevent bubbling
- For the Filling
- Top the dough evenly with Pomodoro sauce, leaving about 1/4-inch crust around the edges.
- Chop half of the pepperoni and sprinkle it over the sauce.
- Top the pizza with shredded mozzarella cheese and the rest of the pepperoni.
- Season with black pepper.
- Baking your Pizza
- Open the oven and slide the oven rack with the heated baking tray out, now carefully slide the baking parchment with your pizza on onto the heated baking tray
- Bake pizza for 12-15 minutes (You may want to turn the Pizza halfway through baking to get an even bake) until the crust is golden brown and the cheese is melted and bubbling.
- Slice hot pizza and serve immediately.
Q: Can I substitute another type of cheese?
Without a doubt! While mozzarella is the traditional cheese, you can try cheddar, provolone, or even a blend of cheeses for a variety of flavors.
Q: Should I roll out the dough thin or thick?
A: It’s a matter of personal taste. Thinner crusts have a crisper texture, whereas thicker crusts have a chewier texture.
Q: Is it possible to make this pizza vegetarian?
Certainly! Instead of pepperoni, load up on vegetables like mushrooms, onions, and spinach.
Q: Can I store leftover pizza in the freezer?
You certainly can. Before freezing, store slices in an airtight container or wrap them in plastic wrap.
Q: What is the secret to getting a crispy crust?
Before placing the pizza, preheat your oven and baking surface (stone or tray) to a high temperature. This contributes to the desired crispiness.
Also Read: Margherita Pizza
Your quest to make the perfect pepperoni pizza is over. You’ve mastered the art of pizza-making with a crispy crust, gooey cheese, zesty tomato sauce, and that satisfying pepperoni kick. So, roll up your sleeves, gather your ingredients, and get ready to make some pizza! Good appetite!