How To Make Homemade Pepperoni Pizza
Skip takeout and enjoy this homemade pepperoni pizza with a golden, slightly charred crust topped with flavorful sauce and heaps of cheese.
Serves:
Ingredients
- 16ozpizza dough,store bought or homemade
- ½cuppizza sauce,see below
- 20slicespepperoni
- 12ozmozzarella cheese,grated
- ½tspground black pepper
- 1tspfresh oregano,optional
- flour,for rolling and shaping dough
For Quick Pizza Sauce:
- ½cuptomato sauce,no salt
- ½tspkosher salt
- ½tspground black pepper
- ½tspgarlic,granulated
- ½tsponion,granulated
- ¼tspred pepper flakes
- 1tspolive oil
For Honey Butter Add-On:
- ¼cupsoftened butter
- 2tbsphoney
Instructions
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Preheat oven to 500 degrees F. If using a pizza stone, preheat it in the oven for at least 20 minutes so it is nice and hot as well.
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If using my sauce recipe, stir together the ingredients. The sauce recipe makes just enough for one large pizza. Double it if making more than one pizza.
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Roll out dough on a lightly floured surface. If it’s hard to roll, let it rest for 5 minutes so it can come to room temperature. For a large pizza, roll the dough into about a 14-inch diameter circle.
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Transfer the dough to a lightly dusted pizza peel. Alternatively, fit it into a large cast-iron.
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Add sauce in a light layer all over the pizza, leaving about ¼-inch crust around the edges. Chop half of the pepperoni and sprinkle it over the sauce.
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Top the pizza with grated cheese and the rest of the pepperoni. Season with black pepper.
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If using a pizza stone, carefully slide the pizza into the center of the preheated pizza stone. Cook for 6 minutes, then rotate the pizza halfway so it cooks evenly. Cook for another 6 to 8 minutes or until the crust is golden brown and charred in spots.
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If using a skillet, press the dough into a cast iron skillet and add toppings. Place the skillet over a high heat burner for 2 minutes to get it preheated and get the crust cooking right away.
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Then transfer to a 500 degrees F oven and bake for 10 to 12 minutes, or until the crust is golden brown.
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Slice and serve. Use the pizza peel to slide pizza out onto a cutting board. Let the pizza rest for a minute and slice into pieces.
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Season with fresh oregano (optional). Serve while warm with a side salad.
Honey Butter (Optional):
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Stir together the softened butter and honey, then serve alongside the pizza for crust dipping.
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Store leftover pizza in the fridge for up to three days. Reheat pizza in a sturdy skillet over medium heat with a drizzle of oil.
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Cover skillet with a lid and cook until the cheese has melted and the crust is crispy.
Nutrition
- Calories: 403.92kcal
- Fat: 21.21g
- Saturated Fat: 11.65g
- Trans Fat: 0.31g
- Monounsaturated Fat: 6.29g
- Polyunsaturated Fat: 1.61g
- Carbohydrates: 37.30g
- Fiber: 2.26g
- Sugar: 6.39g
- Protein: 16.12g
- Cholesterol: 58.35mg
- Sodium: 866.11mg
- Calcium: 306.36mg
- Potassium: 222.17mg
- Iron: 2.24mg
- Vitamin A: 136.17µg
- Vitamin C: 2.99mg
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