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3.34 from 39 votes

Perfect Pepperoni Pizza Recipe

This pizza is the real deal. It's generally more like an actual Italian or New York Style pizza.
Prep Time3 minutes
Cook Time8 minutes
Total Time11 minutes
Course: The BEST Super Bowl Food Ideas Online
Keyword: bread, cheese, dough, mozzarella, pepperoni, pizza
Servings: 12
Author: Sweet Basil

Ingredients

Pizza Dough from Artisan Bread in 5

Pizza

  • 1/2 Cup Pizza Sauce
  • 2 Cups Mozzarella Cheese Galbani
  • 1 Tablespoon Parmesan Cheese grated
  • 1 Package Pepperoni Margherita Brand
  • 1/2 teaspoon Italian Seasoning
  • 1 teaspoon Olive Oil
  • 1/2 Tablespoon Butter melted
  • 2 teaspoons Parmesan Cheese kraft
  • 1 teaspoon Garlic Salt Lawry's
US Customary - Metric

Instructions

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.
    2-3/4 Cups Water, 1 ½ Tablespoon Instant Yeast, 1 ½ Tablespoons Kosher salt, 1 Tablespoon Sugar, 1/4 Cup Olive Oil
  • Slowly add the flour without kneading.
    6 ½ Cups All-Purpose Flour
  • 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

Pizza

  • 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 Italian seasoning followed by the pepperoni.
    1/2 Cup Pizza Sauce, 2 Cups Mozzarella Cheese, 1 Tablespoon Parmesan Cheese, 1 Package Pepperoni, 1/2 teaspoon Italian Seasoning
  • 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.
    1 teaspoon Olive Oil, 1/2 Tablespoon Butter, 2 teaspoons Parmesan Cheese, 1 teaspoon Garlic Salt
  • Bake the pizza for 6-8 minutes.
  • Remove from the oven and allow to cool for 2 minutes before cutting into.
  • Enjoy!

Notes

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

Serving: 1g | Calories: 418kcal | Carbohydrates: 54g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 1459mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 4mg