Homemade Pepperoni Pizza

This pepperoni pizza is made from scratch with homemade pizza crust, fresh tomato sauce, fresh mozzarella, and lots of pepperoni or salami.

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There is never a dull moment around pizza. Whether you are young or old. There are cheese, tomato sauce, and, of course, a variety of pizzas. This one is with pepperoni. Almost everyone in our home is a huge fan of pepperoni or salami. Here in Israel, pepperoni is hard to find, so we often have to make do with salami.

Why is this the best recipe

• Quick and Easy Sauce: The 5-minute pizza sauce is made with simple pantry ingredients, allowing you to create a flavorful, homemade sauce in no time. The addition of sautéed onions and garlic enhances the depth of flavor, making it taste as if it has simmered for hours.
• No-Knead Pizza Dough Option: The homemade dough is versatile and forgiving, making it suitable for beginners. It requires minimal kneading, and the use of instant yeast means faster rise times without compromising the texture and taste of the crust.
• Perfectly Balanced Toppings: The combination of mozzarella and Parmesan cheeses provides a rich, creamy, and slightly sharp flavor profile that pairs perfectly with the savory and slightly spicy pepperoni, ensuring each bite is packed with flavor.
• Customizable for All Preferences: While this recipe features classic pepperoni, the dough and sauce are versatile enough to accommodate various toppings, allowing you to customize the pizza to suit different tastes and dietary preferences, making it a crowd-pleaser for any occasion.

Ingredients and substitutes

• All-Purpose Flour: Forms the base of the pizza dough, providing structure. You can also substitute it with bread flour for a chewier crust or whole wheat flour for a heartier, slightly denser crust.
• Instant Yeast: Helps the dough rise quickly and efficiently. Active dry yeast can be used instead, but you’ll need to proof it in warm water with a pinch of sugar before adding it to the dough.
• Olive Oil: Adds flavor and moisture to the dough and sauce. You can also substitute with vegetable oil or melted butter, though olive oil provides the best flavor.
• Crushed Tomatoes: The base for the 5-minute pizza sauce. You can also use tomato puree or canned diced tomatoes (blended) if crushed tomatoes aren’t available.
• Mozzarella Cheese: Melts beautifully for that classic gooey pizza topping. You can also substitute with provolone, fontina, or even a blend of cheeses like cheddar and Monterey Jack for a different flavor.
• Parmesan Cheese: Adds a salty, umami-rich flavor to the pizza. Pecorino Romano or Grana Padano are good substitutes if Parmesan isn’t available.
• Pepperoni: The star topping for this pizza. You can also substitute it with turkey pepperoni for a leaner option, or use other cured meats like salami or chorizo for a different flavor profile.
• Brown Sugar: Adds a slight sweetness to balance the acidity of the tomatoes in the sauce. You can also substitute it with honey or white sugar, or omit it if you prefer a tarter sauce.

Step-by-step: Pepperoni Pizza Recipe

• Combine: In a large bowl, combine the flour, salt, instant yeast, and sugar. Gradually add the warm water and olive oil, mixing until a sticky dough forms.
• Knead: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
• Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
• Pizza sauce: Add all ingredients to a food processor until smooth. Pour into a saucepan and cook on high for 2 minutes. You want the excess moisture to evaporate (see video). Let it cool to room temperature before you use it on the pizza.
• Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while the oven preheats.
• Shape Pizza: Punch down the risen dough and divide it into two equal portions for two medium pizzas or use the entire dough for one large pizza. Roll out the dough on a floured surface to your desired thickness.
• Sauce & Toppings: Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone. Spread an even layer of the prepared pizza sauce over the dough, leaving a small border around the edges. Sprinkle the mozzarella and Parmesan cheese over the sauce. Arrange the pepperoni slices evenly over the cheese.
• Bake the Pizza: If using a pizza stone, slide the pizza onto the preheated stone. If using a baking sheet, place it directly into the oven. Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute or two before slicing.
• Serve: Garnish with fresh basil leaves and a sprinkle of red pepper flakes, if desired. Slice and serve hot.

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Tips for Success

• Preheat the Oven Properly: Ensure your oven is fully preheated to 475°F (245°C) before baking. If you’re using a pizza stone, let it heat up in the oven for at least 30 minutes to achieve a crispy crust.
• Don’t Overload the Pizza: While it’s tempting to pile on toppings, too many can make the pizza soggy and prevent the crust from cooking evenly. Stick to a moderate amount of sauce, cheese, and pepperoni for the best results.
• Use Fresh, High-Quality Ingredients: Freshly grated mozzarella melts better than pre-shredded cheese, which often contains anti-caking agents. Similarly, high-quality olive oil and real Parmesan will enhance the overall flavor of your pizza.
• Rest the Dough After Rolling: After rolling out the dough, let it rest for a few minutes before adding toppings. This allows the dough to relax, making it easier to handle and ensuring it doesn’t shrink back while baking.
• Rotate the Pizza Mid-Bake: To ensure even cooking, especially if your oven has hot spots, rotate the pizza halfway through the baking time. This helps achieve an evenly golden crust and perfectly melted cheese.
• Cool Slightly Before Slicing: Allow the pizza to cool for a minute or two after baking. This prevents the cheese and toppings from sliding off and ensures cleaner slices.

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Frequently asked questions

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