This pepperoni pizza is my homemade pizza. Made from scratch with homemade pizza crust, fresh tomato sauce made in just 5 minutes, fresh mozzarella, and lots of pepperoni or salami.
Course Bread, Dinner, Lunch
Cuisine Italian
Keyword baked from scratch, Pepperoni, pizza, pizza dough
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).