Pepperoni Pizza
Classic pepperoni pizza made with a simple tomato sauce, shredded mozzarella, grated Parmesan, and sliced pepperoni on a 10–12 inch dough/crust.
Servings: 8 servings
Ingredients
Ingredients
- ?2 teaspoonsolive oil
- ?2 clovesgarlicminced
- ?1/2 cuptomato sauceor passata or diced tomatoes
- ?1/2 teaspoondried oregano
- ?1/2 teaspoongranulated sugaror honey
- ?1/4 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 pizza dough/crusthomemade or store bought 10-12 inch
- ?1/4 cupgrated parmesan
- ?2 cupsshredded mozzarella
- ?1 cupsliced pepperoni
Instructions
Instructions
- Place a pizza stone or an inverted baking sheet in your oven and preheat the oven to its highest temperature (for many ovens this is around 500–550°F / ~260–290°C). Allow the stone or sheet to preheat for at least 30 minutes.
- Make the sauce: heat the 2 teaspoons olive oil in a small saucepan over medium heat. Add the 2 minced garlic cloves and sauté about 30 seconds, until fragrant.
- Add the 1/2 cup tomato sauce (or passata or diced tomatoes), 1/2 teaspoon dried oregano, 1/2 teaspoon granulated sugar (or honey), 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper to the pan. Stir, bring to a gentle simmer, and cook for about 5 minutes. Remove from heat and let cool slightly.
- Prepare the dough: place the 10–12 inch pizza dough on a sheet of parchment paper (or on a lightly floured surface if you prefer). Using your hands, gently stretch and shape the dough into a 10–12 inch circle, working from the center outward and leaving a slightly thicker rim for the crust. Do not use a rolling pin.
- If you are using a pizza peel, transfer the parchment with the stretched dough onto the peel. If using a baking sheet, assemble the pizza directly on the sheet (you may place the dough on the preheated inverted sheet only if you used an additional piece of parchment to transfer).
- Spread the prepared tomato sauce evenly over the dough, leaving the edge (the crust) uncovered. Sprinkle the 1/4 cup grated parmesan over the sauce, then evenly distribute the 2 cups shredded mozzarella, and top with the 1 cup sliced pepperoni.
- Transfer the pizza (on the parchment, if using) onto the preheated pizza stone or inverted sheet in the oven. Bake at the oven’s highest temperature for 4–5 minutes, watching the crust and cheese.
- After the initial bake, switch the oven to broil and broil the pizza for an additional 3–5 minutes, monitoring closely so the cheese bubbles and the pepperoni and crust reach your desired browning without burning.
- Remove the pizza from the oven, let it rest 2–3 minutes so the cheese sets slightly, then slice and serve.
Equipment
- Oven
- pizza stone or inverted baking sheet
- Saucepan
- Parchment Paper
- pizza peel (optional)
Notes
Add Olive Oil:You can brush the edges of the crust with olive oil if you’d like to get them extra browned and tasty. Sprinkle the crust with a small amount of garlic salt for an extra treat!
Shape the Dough By Hand:Avoid using a rolling pin to make your pizza. The pressure from the pin will deflate the dough and you won’t get the bubbles and pockets of air that you want. Be sure to leave the dough thicker on the edges to create a nice pizza crust.
Add More Toppings:Anything that you want can be added to a pepperoni pizza! Mushrooms, olives, onions, or cooked sausage are all great easy options. Be sure not to add too many toppings though, or the pizza won’t cook properly.
Shape the Dough By Hand:Avoid using a rolling pin to make your pizza. The pressure from the pin will deflate the dough and you won’t get the bubbles and pockets of air that you want. Be sure to leave the dough thicker on the edges to create a nice pizza crust.
Add More Toppings:Anything that you want can be added to a pepperoni pizza! Mushrooms, olives, onions, or cooked sausage are all great easy options. Be sure not to add too many toppings though, or the pizza won’t cook properly.