PEPPERONI PIZZA RECIPE
Easy homemade Pepperoni Pizza with homemade pizza dough and pizza sauce. Don’t let homemade pizza intimidate you because it is SO fast, EASY and delicious!
Pepperoni pizza is a classic favorite; you can make this light and healthy version, in less than 20 minutes. The whole wheat crust has more fiber and nutrients than a white flour crust, and using part-skim mozzarella saves on calories without compromising any flavor.
- 1/2Cup Pizza Sauce.
- Margherita Brand Pepperoni.
- 2Cups Galbani Mozarella Cheese.
- 1Tblespoon Parmesan Cheese grated.
- 1/2Teaspoon Italian Seasoning.
- 1Teaspoon Olive Oil.
- 1/2Tablespoon butter melted.
- 2Teaspoons Kraft Parmesan Cheese.
- 1Teaspoon Lawry’s Garlic Salt.
PIZZA DOUGH FROM ARTISAN BREAD IN 5:
- 2-3/4cups lukewarm water.
- 1 1/2tablespoon Instant Yeast.
- 1 1/2tablespoons Kosher salt.
- 1tablespoon sugar.
- 1/4cup extra virgin olive oil.
- 6 1/2cups unbleached all-purpose flour.
- 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 a 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 not only is it easier to handle when cold, I think it also produces a better crust.
- Refrigerate in a lidded (not airtight) container and use over the next 12 days.
- 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 kinds of cheese 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 cooling for 2 minutes before cutting into.
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.
Serving: 1g | Calories: 4756kcal | Carbohydrates: 657.4g | Protein: 161g | Cholesterol: 270.1mg | Fiber: 29.8g | Sugar: 20.5g
* Daily Percent Values of an adult person is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on the calorie you need. To know your calorie, see the doctor and made a list of it.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Note: Foods are for our health so that we can be healthy and fit. But if you are sick, on any special meditation or on diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.
What Toppings Go With Pepperoni Pizza?
You can load up a pepperoni pizza with endless options of toppings. Topping ideas include:
- bell peppers
- hot peppers
- various types of cheese
Can Pizza Dough Be Made Ahead?
You can make your pizza dough ahead of time, even the night before. Simply wrap the dough in plastic wrap after it has risen once. You can store in the refrigerator until ready to bake. Let the dough warm, and rise, then roll out and top it and bake it.
Can Pizza Dough Be Frozen?
You can freeze pizza dough to be used later. Let the dough rise once, and then divide it into balls for each pizza. Wrap in plastic wrap and freeze for up to 3 months.
How does Long Will Pepperoni keep?
Unopened pepperoni can be stored for up to 6 weeks in the pantry or indefinitely in the refrigerator. Once pepperoni is opened, it should be stored in the refrigerator and will keep for 3 weeks.