St Louisan’s Pepperoni Recipe
Tomato Sauce + Pepperoni + Fontina + Fontinella + Parmesan + Oregano
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Ingredients
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Dough
Sauce
Cheeses & Toppings
Finish
Method
Dough
- 1
preheat and prepare surface
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat for at least 30 minutes. Lightly dust a pizza peel or work surface with 1/4 cup flour.
- 2
If dough is refrigerated, let it sit at room temperature 20–30 minutes before stretching so it becomes pliable. Brush a thin film of 1 tablespoon olive oil on the dough's top surface to help prevent excess sauce absorption (brush side will become interior when stretching).
- 3
Stretch the dough to a 12–14 inch round (or rectangle for a St. Louis-style thin crust) about 1/8–1/4 inch thick, leaving a slightly thicker edge if desired. Transfer stretched dough to the floured peel or an oiled sheet pan.
Sauce
- 4
blend sauce
In a small bowl combine 1 cup tomato sauce, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust seasoning lightly. The sauce should be spreadable and not watery.
- 5
Spread an even layer of sauce over the stretched dough, leaving a 1/2 inch border. Use about 3/4 to 1 cup sauce depending on how saucy you like it.
Cheeses & Toppings
- 6
assemble cheeses
Evenly distribute 1 cup shredded fontina over the sauced dough, followed by 1 cup shredded fontinella. Aim for full coverage but do not pile thickly; St. Louis style is relatively thin with even cheese coverage.
- 7
add pepperoni and parmesan
Arrange about 30 thin-sliced pepperoni pieces in a single layer over the cheeses. Lightly sprinkle 1/4 cup freshly grated parmesan evenly on top of the pepperoni and cheese. If you like heat, scatter red pepper flakes to taste.
- 8
Finish with 1/2 teaspoon dried oregano evenly over the pizza for an herby aroma.
Finish & Bake
- 9
bake
Transfer the pizza to the preheated oven (onto the stone or a middle rack). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and crisp and cheese is bubbling and starting to brown at the edges. Baking time varies by oven and thickness—watch closely after 7 minutes.
- 10
Remove the pizza from the oven and let rest 2–3 minutes. Drizzle about 1 teaspoon extra-virgin olive oil over the top. Slice and serve hot.