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Perfect Pepperoni Pizza Recipe

Prep Time: 3 minutes
Cook Time: 8 minutes
Total Time: 11 minutes
Servings: 1 pizza


Pizza Dough from Artisan Bread in 5

  • 2-3/4 cups lukewarm water
  • 1 1/2 tablespoon Instant Yeast
  • 1 1/2 tablespoons Kosher salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 1/2 cups unbleached all-purpose flour


  • 1/2 Cup Pizza Sauce
  • Margherita Brand Pepperoni
  • 2 Cups Galbani Mozarella Cheese
  • 1 Tblespoon Parmesan Cheese grated
  • 1/2 Teaspoon Italian Seasoning
  • 1 Teaspoon Olive Oil
  • 1/2 Tablespoon Butter melted
  • 2 Teaspoons kraft Parmesan Cheese
  • 1 Teaspoon Lawry's Garlic Salt


Pizza Dough

  • In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
  • Slowly add the flour without kneading.
  • Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust.
  • Refrigerate in a lidded (not airtight) container and use over the next 12 days. See note


  • Heat the oven to 500 or 550 degrees if your oven allows. NOT broil.
  • Place the pizza pan in the oven to get hot.
  • Stretch the pizza dough into a large circle by holding it up in front of you and turning the dough clockwise, grabbing quickly with one hand after another or by tossing the dough. This creates a better crust, but you can roll it out if you wish.
  • Place on a pizza wheel or parchment paper to help you to transfer the dough to the pan.
  • Quickly remove the pan from the oven and transfer the dough to the pan.
  • Working fast, spread a little sauce on the pizza, top with both cheeses and then the pepperoni.
  • Sprinkle 2 Tablespoons of cheese over the finished pizza.
  • Combine the olive oil and butter and brush the crust then sprinkle the parmesan and garlic salt over the crust.
  • Bake the pizza for 6-8 minutes.
  • Remove from the oven and allow to cool for 2 minutes before cutting into.
  • Enjoy!


The dough can be used after resting for two hours but not only is it easier to use after being in the fridge, but we found it created a better crust too.
This dough can be stored for up to two weeks in the fridge.
Nutrition Facts
Perfect Pepperoni Pizza Recipe
Amount Per Serving (1 g)
Calories 4756
% Daily Value*
Cholesterol 270.1mg90%
Carbohydrates 657.4g219%
Fiber 29.8g124%
Sugar 20.5g23%
Protein 161g322%
* Percent Daily Values are based on a 2000 calorie diet.