Homemade Pepperoni Pizza from Scratch
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.
Servings 3 pizza
Calories 178kcal
Cost $10
Equipment
- Stand Mixer
- Kitchen Scale
- Pizza Peel
Ingredients
MAKES 3 X 12-INCH PIZZAS
Pizza dough
- 1 ½ cup Warm water 110 F / 38 C
- 1 tbsp Sugar
- 1 tbsp Olive oil
- 2 ¼ tbsp Instant dry yeast (1 packet)
- 1 tsp Salt
- 3 ½ cups All-purpose flour
- ½ cup All-purpose flour for kneading
Pizza sauce - 5 mins
- 1 small Garlic sliced
- ¼ small Onion sliced
- 1 can Tomatoes crushed
- 1 sprig Basil fresh
- 4 tbsp Tomato paste
- 1 tbsp Italian seasoning
- 1 tbsp Brown sugar
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Olive oil
Pizza toppings
- 2 tbsp Olive oil
- ¼ cup Parmesan grated
- 2 cups Mozzarella grated
- 20 Pepperoni slices
- 6 Fresh Basil leaves
Instructions
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.
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 proof 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.
Video
Notes
Tips for making better homemade pizza
I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
Nutrition
Calories: 178kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 101mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg