Pepperonis pizza is one of the most popular and beloved foods around the world, and its origins are from early 20th century America when Italian immigrants brought their culinary traditions over and began opening pizzerias.
The classic pepperonis pizza has a simple but winning combination of ingredients: tomato sauce, mozzarella cheese, and spicy pepperoni. Over the decades, it has become a staple meal for families and parties and a late-night comfort food for college students.
The beauty of pepperonis pizza lies in its versatility–It can be customized in endless ways while maintaining its quintessential flavour. Mastering “how to make pepperonis pizza at home opens up a world of convenient, delicious meals.”
This pepperonis pizza recipe will walk through “How to make the best homemade pepperonis pizza,” from dough to toppings. Follow along, and you’ll be serving up piping hot, fresh-from-the-oven pepperonis pizza in no time. Your family and friends will be amazed at your culinary skills!
Pepperonis Pizza
Equipment
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Rolling Pin
- Pizza peel or flat baking sheet
- Pizza stone or baking sheet
- Parchment paper
Ingredients
For the Pizza Dough
- 3 1⁄2 cups (425g) bread flour
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1⁄4 cups (300 mL) warm water
For the Pizza Sauce
- 1 15oz can of tomato sauce
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Toppings
- 8 ounces shredded mozzarella cheese
- 1⁄2 pound pepperoni slices
- Fresh basil leaves, chopped (for garnish)
Video
Notes
Procedure For Making Pepperonis Pizza
- Make the dough: In a large bowl, combine the flour, yeast, olive oil, and salt. Create a well in the middle and pour in the warm water. Using a wooden spoon, mix until a shaggy dough begins to form.
- Turn out the dough onto a clean work surface and knead for 5-7 minutes until smooth, elastic, and not sticky. Form into a ball.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and set aside to rise for 1 hour until doubled in size.
- Make the sauce: In a medium bowl, combine the tomato sauce, oregano, basil, garlic powder, salt, and pepper. Mix well and set aside.
- Preheat your oven to 500°F with a pizza stone or baking sheet placed on the top rack.
- Punch down the dough to release air bubbles. Divide into two portions.
- On a lightly floured surface, use a rolling pin to roll out one dough portion into a 12-inch round, rotating and flouring the dough as needed to prevent sticking. Transfer the dough to a pizza peel or floured baking sheet.
- Spread half the sauce evenly over the dough, leaving a 1/2-inch border. Top with half the mozzarella cheese and half the pepperoni slices.
- Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and crispy.
- Remove pizza and garnish with freshly chopped basil. Allow to cool slightly before slicing and serving.
- Repeat steps 7-10 with the second dough portion to make a second pizza. Enjoy!
Tips and Tricks
- The secret to excellent homemade pizza is all in the dough preparation. Letting the dough slowly ferment in the fridge for 24-48 hours instead of a quick 1-hour rise adds complex flavours. Using bread flour instead of all-purpose gives the crust a satisfying chewiness. And preheating your stone or steel at 500°F ensures you get that quintessential crispy yet airy texture.
- Don’t skimp on toppings – use high-quality ingredients like fresh mozzarella, flavorful sauce, and artisan pepperoni. Layer on meats and veggies before cheese so they don’t burn. And don’t overload the pie – overcrowding will make your pizza soggy.
- For next-level flavour, brush the crust rim with infused olive oil. Garlic, rosemary, chilli, and lemon oils add a delicious aroma. Or sprinkle on fresh herbs, parmesan, or red pepper flakes right before baking.
- If you love crispy edges but a more tender centre, try baking your pizza on a rimmed baking sheet for 5 minutes before transferring to the pizza stone to finish cooking. The quick start on the pan crisps up the bottom, and the stone gives you that nice spotty charring.
Conclusion
There’s no need to rely on takeout when you can make such a pepperonis pizza at home. Creating the pizza dough from scratch and taking time to prep the ingredients is extremely rewarding.
Your kitchen will smell amazing, and your family will be impressed with your culinary skills. Whether it’s game day, movie night, or just a busy weeknight dinner, pepperonis pizza is always a hit. Master the pepperonis pizza recipe, and you’ll always have a way to bring loved ones together over hearty, delicious slices.
Pizza night will never be the same again. Enhance the flavor of your pepperoni pizza with a drizzle of our homemade Devil Sauce – a spicy twist that will take your pizza to the next level.
