Pure Pepperoni Pizza Recipe
Make Pure Pepperoni Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Topping
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn’t foam, discard and start with fresh yeast.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and 1.5 tsp salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until the dough comes together, adding up to 2 tablespoons additional flour only if the dough is too sticky.
- 3
Knead
Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead in mixer on medium speed about 6–8 minutes). The dough should be slightly tacky but not sticky.
- 4
- 5
Shape
Punch down the risen dough and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza). Form into a tight ball, rest 10 minutes, then press and stretch on a lightly floured surface to a 12–14" round, keeping a slightly thicker rim for the crust.
Sauce
- 6
Combine and season
While dough is rising (or up to a day ahead), mix 1 cup crushed tomatoes, 1 tsp minced garlic, 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp salt, 1/8 tsp black pepper, and 1 tsp extra-virgin olive oil in a bowl. Taste and adjust salt. The sauce should be bright and slightly seasoned — not overly cooked or watery.
- 7
Optional rest
For best flavor, cover and let the sauce sit at room temperature for 30 minutes to allow flavors to meld, or refrigerate up to 24 hours.
Assembly & Baking
- 8
Preheat oven and prepare peel/pan
Position an oven rack in the lowest third of the oven and place a pizza stone or heavy baking steel on it. Preheat the oven to the highest temperature it allows (450–500°F / 230–260°C) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated. If using a baking sheet, preheat the sheet upside down in the oven.
- 9
Dress the pizza
Lightly dust a pizza peel or an inverted baking sheet with flour or semolina to prevent sticking. Transfer the stretched dough to the peel. Brush the dough edge lightly with 1 tablespoon olive oil. Spread about 2/3 to 3/4 cup of the tomato sauce evenly over the dough, leaving the outer rim bare. Sprinkle the 8 oz shredded mozzarella evenly over the sauce. Arrange pepperoni slices over the cheese in a single layer (use more for an extra-meaty pizza). Finish with 2 tablespoons grated Parmesan and a light sprinkle (1/2 tsp) of dried oregano or Italian seasoning if using.
- 10
Bake
Slide the pizza onto the preheated stone/steel or baking sheet. Bake at 475–500°F (depending on your oven) for 8–12 minutes until the crust is golden and blistered in spots, the cheese is melted and bubbling, and pepperoni edges are slightly crisp. Rotate the pizza halfway through baking for even color if necessary.
- 11
Rest and serve
Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes to allow cheese to set slightly. Slice and serve hot.