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–+ servings
A sliced pepperoni pizza pie on a wooden tray.

Homemade Pepperoni Pizza from Scratch

Author: Veena Azmanov
Prep Time: 1 hr
Cook Time: 15 mins
Proofing time: 1 hr 15 mins
Total Time: 2 hrs 30 mins
Calories: 178kcal
Adjust Servings Here: 3 pizza

Description

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.

Ingredients 

MAKES 3 X 12-INCH PIZZAS

    Pizza dough

    Pizza sauce - 5 mins

    • 1 small Garlic sliced
    • ¼ small Onion sliced
    • 1 can Tomatoes crushed
    • 1 sprig Basil fresh
    • 4 tablespoon Tomato paste
    • 1 tablespoon Italian seasoning
    • 1 tablespoon Brown sugar
    • ¼ teaspoon Salt
    • ¼ teaspoon Pepper
    • 2 tablespoon Olive oil

    Pizza toppings

    • 2 tablespoon Olive oil
    • ¼ cup (25 g) Parmesan grated
    • 2 cups (225 g) Mozzarella grated
    • 20 (50 g) 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.

    Recipe 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.

    1. Use a pizza stone.
    2. Pizza peel or pizza tray work better.
    3. Use parchment paper on the pizza peel for a less messy affair.
    4. Work with soft, room temperature dough.
    5. A well-preheated oven is best for pizza.
    6. Don't overdo the sauce and toppings.
    7. Choose the right toppings.
    8. Brush the edges with oil.
    9. Let the rolled pizza base rest.
    10. 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
    Recipe adaptations and referenced - referenced from - Bread Bakers Apprentice and Flour, water, salt and yeast,
     

    The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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