Pepperoni Pizza Recipe

5 from 10 votes

Pepperoni Pizza Recipe

This homemade pepperoni pizza recipe is wonderfully crispy and delicious every time. Achieve the perfect slice right at home!

Prep Time20

Cook Time15

Rise Time30

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings:

Author: Lil' Luna

Equipment

Ingredients

Pizza Dough

3 cups warm water, 110–115°F
3 tablespoons rapid rise yeast
2 tablespoons sugar
1 tablespoon salt
6 tablespoons vegetable oil
6-6½ cups all-purpose flour
1 tablespoon cornmeal
olive oil, for brushing

Pizza Toppings

2 cups pizza sauce, store-bought or homemade
6-8 cups shredded mozzarella cheese
2 teaspoons pizza seasoning, optional
2 cups pepperoni, mix of regular and mini

Additional Toppings

sausage crumbles, chopped peppers, chopped bacon, optional

Instructions

Pizza Dough

Preheat the oven to 450°F. If using, place a pizza stone in the oven to preheat.
In a large bowl, combine water, yeast, and sugar and let sit for 5 minutes, or until bubbly.
Add salt and oil, then mix in flour 1 cup at a time with a wooden spoon until combined and the dough is soft and slightly sticky. Knead for about 3 minutes (dough will be sticky and will stick to your hands).
Cover the dough with a tea towel and let rise at room temperature for 30–45 minutes.
This dough makes four 12-inch pizza crusts. Divide dough into four pieces and roll each out onto a floured surface to about ½ inch thick.
Sprinkle cornmeal onto a pizza peel and, working with one crust at a time, transfer the rolled-out dough to the peel. Brush with olive oil and poke with a fork a few times to eliminate bubbling while baking.

Baking Options

Use a pizza stone (our method). Place the oven rack at the lowest position, add the pizza stone, then heat the oven. Once preheated, use the peel to transfer the crust to the preheated pizza stone and blind bake for 6–8 minutes.
Use a peel to remove the crust from the oven, add sauce, cheese, pizza seasoning, pepperoni, and additional toppings, and bake for 8–10 more minutes.
Use a metal pizza pan or baking sheet. Place the oven rack in the lowest position and preheat the oven. Roll out the dough, place it on the metal pan, and blind bake for 6–8 minutes. Remove the pan from the oven, add toppings, and bake for 8–10 more minutes.
To skip blind baking. Once the dough is rolled and shaped place it onto a peel or metal pan. Add the sauce, cheese, and desired toppings, and then bake for 12-15 minutes.
Repeat with the remaining crusts and toppings.

Video

Notes

Freeze ahead of time. Blind baking is typically associated with pie making but is also used when assembling and freezing a pizza to be baked later. Blind bake the plain dough for about 6-8 minutes.

Let the dough cool and place it on a piece of cardboard or a pizza pan.
Add your favorite toppings.
Wrap in plastic wrap and then in aluminum foil and place in freezer. Freeze for 3-4 months.
Bake straight from the freezer, or allow it to thaw and then bake.

STORE. Wrap the leftover pepperoni pizza recipe in foil or place it in an airtight container and keep it in the fridge for about 3 days.

FREEZE. Wrap and freeze it for 1-2 months. Reheat in the oven or microwave.

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