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Restaurants›Local Kitchen and Wine Bar›Pepperoni Pizza Recipe

Pepperoni Pizza Recipe

Name: Local Kitchen and Wine Bars PEPPERONI PIZZA Recipe
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups All-purpose flour; 1 cups Warm water (about 105–115°F / 40–46°C); 2 tsp Active dry yeast; 1 tsp Sugar; 1 tsp Salt; 1 tbsp Olive oil; 1 cups Canned crushed tomatoes; 2 each Garlic cloves, minced; 1 tsp Olive oil; 1 tsp Dried oregano; 1 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Sugar (optional, to balance acidity); 8 oz Fresh mozzarella, shredded or sliced; 0.25 cups Parmesan, finely grated; 20 each Sliced pepperoni; 0.5 tsp Dried oregano (for sprinkling); 1 tsp Olive oil (for brushing); 1 tsp Semolina or cornmeal (for dusting baking surface); 1 tsp Cornmeal or flour (alternate for dusting)

Inspired by Local Kitchen and Wine Bar

Time1h 40m

Serves3

tomato | mozzarella | parmesan | oregano

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Ingredients

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Dough

3 cups 00 bread flour

1 cups Warm water (about 105–115°F / 40–46°C)

2 tsp Active dry yeast

1 tsp sugar

1 tsp Celtic sea salt

1 tbsp olive oil

Tomato Sauce

1 cups Canned crushed tomatoes

2 each Garlic cloves, minced

1 tsp olive oil

1 tsp Dried oregano

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Sugar (optional, to balance acidity)

Topping

8 oz Fresh mozzarella, shredded or sliced

1/4 cups Parmesan, finely grated

20 each Sliced pepperoni

1/2 tsp Dried oregano (for sprinkling)

1 tsp Olive oil (for brushing)

Finish & Equipment

1 tsp Semolina or cornmeal (for dusting baking surface)

1 tsp Cornmeal or flour (alternate for dusting)

Method

Dough

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix and knead

In a large bowl, whisk together flour and salt. Make a well, pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 7–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 5–6 minutes).

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough and transfer to a lightly floured surface. Divide if making smaller pizzas; for one 12–14" pizza use the full dough. Shape into a tight ball, rest 10 minutes, then stretch or roll into a roughly 12–14 inch disk, leaving a slightly thicker rim.

Tomato Sauce

Make the sauce while the dough rises. In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, pepper, and optional sugar. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool a few minutes before spreading.

Assembly & Bake

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Prepare peel or pan

Lightly dust a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking. Transfer the stretched dough to the peel or prepared pan.

Sauce and cheese: Spread 3/4 to 1 cup of the tomato sauce evenly over the dough, leaving about a 1/2-inch border for the crust. Distribute the fresh mozzarella evenly in slices or shredded pieces. Sprinkle grated Parmesan over the top.

Topping: Arrange sliced pepperoni over the cheese in a single layer or slight overlap. Sprinkle 1/2 tsp dried oregano evenly over the pizza. Lightly brush the crust edge with 1 tsp olive oil.

Bake: Slide the pizza onto the preheated stone/inverted sheet. Bake 8–12 minutes, rotating halfway if necessary, until crust is golden and blistered, cheese is melted and pepperoni edges are slightly crisp. Baking time varies with oven temperature and stone.

Finish: Remove pizza from oven. Let rest 2–3 minutes. If desired, grate a little extra Parmesan over the top and finish with a light sprinkle of oregano. Slice and serve.