Italian Pepperoni Cheese Recipe
Recipe information
Make Italian Pepperoni Cheese in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Sauce
Toppings
Dough
1. Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp salt, and 1 tsp sugar until evenly combined.
2. Add wet ingredients
Make a well in the center and pour in 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
3. Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 5–7 minutes.
4. First rise
Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.
5. Shape
Punch down the dough and turn it onto a lightly floured surface. For one 12–14-inch pizza, shape into a ball and let rest for 10 minutes before stretching. If making two smaller pizzas, divide into two equal pieces and let rest.
Sauce
6. Cook sauce
While the dough rises, heat 1 tbs olive oil in a small saucepan over medium heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown).
7. Simmer
Add 1 cup crushed tomatoes, 2 tbs tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper and 0.5 tsp sugar (optional). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to thicken slightly, stirring occasionally.
8. Cool
Remove from heat and taste; adjust salt, pepper or sugar if needed. Let sauce cool to room temperature before spreading on dough to prevent sogginess.
Assembly & Bake
9. Preheat
Position an oven rack in the lower third of the oven and preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Let the oven and stone heat for at least 30 minutes.
10. Stretch dough
On a lightly floured surface or cornmeal-dusted peel, stretch the rested dough into a 12–14-inch round, leaving a slightly thicker edge for the crust.
11. Sauce and cheese
Brush the crust edge lightly with 1 tbs olive oil. Spread a thin, even layer of the cooled tomato sauce over the dough, leaving the edge bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce.
12. Add pepperoni & finish
Arrange about 20 pepperoni slices evenly over the cheese. Sprinkle 2 tbs grated Parmesan and 0.5 tsp red pepper flakes if using.
13. Bake
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and starting to brown. Baking time will vary by oven and thickness of the dough.
14. Rest & garnish
Remove pizza from the oven and let rest 2–3 minutes. Top with fresh basil leaves if using, slice, and serve.
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