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.

Table of Content

• About this pizza
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Tips for making better homemade pizza
• Join the conversation

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There is never a dull moment around pizza. Wether you are young or old. There are cheese, tomato sauce, and of course, everyone loves a variety of pizza. 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.

About this pizza

This is a classic pizza like any other, but with pepperoni as a topping. There are four components to this pizza:

1. The dough - Today I am using my classic pizza dough. And yet, you can also use my overnight pizza dough. This makes a soft chewy base with crusty edges.
2. The sauce - Similarly, I have two tomato sauce recipes for you, one tomato sauce with fresh tomatoes and the other is my quick pizza sauce in 5 mins with canned tomatoes, which I have listed below as well. Both are simple and easy to make.
3. The toppings - Pepperoni - is a mixed beef and pork that has been cured with paprika, chilli and other seasonings. You can find these in most supermarkets or Italian shops.
4. Cheese - I like to top my cheese with a combination of mozzarella, parmesan, and other white cheese. But you can also stick with just mozzarella.

The process for making pizza is also simple and easy.

• Make the dough - 10 mins
• Let the dough rise - 60 to 90 mins
• Divide the dough and let it rest - 30 mins
• Preheat oven - 20 mins before
• Roll the pizza dough - 15 mins
• Add toppings and bake - 15 mins

If you don't want to use a tomato sauce, you can also make it a white pizza with white sauce. Read my tips on making better homemade pizzas.

Ingredients and substitutes

• Flour - You can use bread flour instead of all-purpose flour - I am using plain all-purpose, which works great.
• Yeast - I'm not a slave to any particular brand, but I use instant dry yeast as compared to fresh or instant yeast. You can add the yeast directly to your flour without testing it, but I'm old school, I like to use the safe and stress-free method. Which is why I still let my yeast activate first.
• Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
• Sugar - The sugar here is not for sweetness but to feed the yeast. This will help the yeast grow and nurture the bread. So, don't omit it, and no, it will not make your dough sweet. If you don't fancy sugar, try honey or agave syrup.
• Oil - Like sugar, oil is also food for our yeast. It helps the yeast grew and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
• Salt - Use fine grain salt which will dissolve in the dough easily.

Step by step instructions

Prepare dough

• In a measuring cup, combine warm water, yeast, sugar, and oil – mix well.
• In a mixer bowl with a dough hook, combine the flour and salt.
• Pour in the yeast mixture (see video).
• Turn the mixer on medium-high speed until all the flour is incorporated.
• Once all the flour is incorporated, let the mixer run on medium speed for 3 minutes.
• The dough should be elastic, slightly sticky, but very soft and supple.

• Transfer to a lightly floured work surface. Bring all the dough into a ball.
• Tip – finger test – when you stick a finger in the dough should spring back.
• Place the dough in an oiled bowl and cover with a clean kitchen towel for 60 to 90 mins until double in volume.

Pizza sauce

• Add all ingredients in a blender until smooth.
• Pour into a saucepan and cook on high for 2 minutes.
• You want the excess moisture to evaporate (see video).
• Let cool then use it on your favorite pizza.

Divide, rest, and roll

• Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
• Lightly punch the dough to remove all air.
• Use a bench scraper and divide the dough into two or three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas) (see video).
• Tip - Let the dough rest again for 10 minutes (it will become easier to roll and stretch).
• Roll one piece of dough to about 12 inches (see video).
• Tip - Place parchment paper on a pizza peel or you a pizza pan (parchment is less messy than cornmeal or flour).
• Transfer pizza to the pizza peel or pizza pan (see video).
• Tips - Let the base rest for 5 to 10 minutes - this will prove the base just a little which makes those edges puffy.

Top and bake

• Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
• Spread tomato sauce (and tomato slices if using) (see video).
• Sprinkle the parmesan and place the mozzarella slices.
• Add the pepperoni slices.
• Transfer the pizza to the preheated oven. From the pizza peel to the pizza stone (or baking tray).
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.

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Frequently asked questions

You may also like

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Printable Recipe

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