Description
Classic Pepperoni Pizza
“Golden crust, gooey cheese, and crispy pepperoni—homemade pizza night just got better!”
Ingredients
:
For the Dough:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 packet (2 ¼ tsp) instant yeast
¾ cup warm water
1 tbsp olive oil
For the Pizza:
½ cup pizza sauce
1 ½ cups shredded mozzarella cheese
20 slices pepperoni
1 tsp dried oregano
1 tbsp olive oil (for brushing)
Instructions
:
Make the Dough: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour, salt, and olive oil. Knead into a soft dough. Cover and let it rise for 1 hour.
Prepare the Crust: Roll out the dough into a 12-inch circle. Place it on a pizza stone or baking tray.
Assemble the Pizza: Spread pizza sauce over the dough. Sprinkle mozzarella cheese evenly and arrange pepperoni slices on top.
Bake to Perfection: Preheat oven to 475°F (245°C). Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Finish & Serve: Brush the crust with olive oil, sprinkle oregano, and slice it up!
Best served fresh out of the oven with a side of garlic dip! Enjoy!
Let me know if you’d like any variations!
Step-by-Step Guide
1. Activate the Yeast: In a large mixing bowl, combine the ¾ cup of warm water (about 110°F), 1 tsp sugar, and the packet of instant yeast. Stir gently and let it sit for 5-7 minutes until it becomes frothy. This proves the yeast is active.
2. Form the Dough: Add the 2 ½ cups of flour, 1 tsp salt, and 1 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
4. Shape the Crust: Punch down the risen dough. On a floured surface, use a rolling pin and your hands to gently stretch and shape it into a 12-inch circle. Transfer to a pizza stone or parchment-lined baking sheet.
5. Assemble: Spread the ½ cup of pizza sauce evenly, leaving a ½-inch border for the crust. Sprinkle with 1 ½ cups of mozzarella cheese, then arrange the 20 pepperoni slices evenly on top.
6. Bake: Preheat your oven to 475°F (245°C) with the rack in the lower third. Bake the pizza for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbly with spotted edges.
7. Final Touch: Immediately upon removing from the oven, brush the outer crust with 1 tbsp of olive oil and sprinkle with 1 tsp of dried oregano. Let cool for 2-3 minutes before slicing.
Serving Suggestions
Serve your classic pepperoni pizza fresh from the oven. Pair it with a simple side salad dressed with balsamic vinaigrette to cut through the richness. For dipping, offer marinara sauce, ranch dressing, or a creamy garlic aioli. A cold, crisp lager or a glass of chilled sparkling water with lemon completes the perfect pizza night experience.
How-to Summary
Activate yeast in warm water with sugar. Mix in flour, salt, and oil to form a dough, then knead and let rise for an hour. Roll out the dough, top with sauce, cheese, and pepperoni. Bake in a 475°F oven for 12-15 minutes until golden. Finish by brushing the crust with oil and sprinkling with oregano.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch it down, place it in an airtight container, and refrigerate for up to 48 hours. Let it sit at room temperature for 30 minutes before shaping.
Why is my crust not crispy? A lack of high, direct heat is the main cause. Ensure your oven is fully preheated. Using a pizza stone or steel preheated in the oven for an hour will give you a far crisper crust.
Can I use active dry yeast instead of instant? Absolutely. The process is the same for activation. Just ensure your water is warm, not hot, to avoid killing the yeast.
How do I prevent a soggy center? Avoid over-saucing and over-topping. Use the recommended amounts, and ensure your sauce is thick, not watery. Pre-baking the crust for 3-4 minutes before adding toppings can also help.
What’s the best cheese to use? Low-moisture, whole-milk mozzarella is ideal for its superior melt and stretch. Pre-shredded cheese contains anti-caking agents that can hinder melting, so block cheese you shred yourself is best.
Common Mistakes to Avoid
- Using water that is too hot for the yeast, which will kill it and prevent the dough from rising.
- Overloading the pizza with sauce and toppings, leading to a soggy, undercooked center.
- Not preheating the oven (and pizza stone if using) sufficiently, resulting in a pale, soft crust.
- Kneading the dough insufficiently, which prevents proper gluten development and a chewy texture.
- Slicing the pizza immediately after baking, causing the cheese and toppings to slide off. Let it rest for a few minutes.
Conclusion
Mastering a classic pepperoni pizza at home is a rewarding culinary achievement. By understanding the simple science of yeast dough, respecting the baking process with high heat, and balancing your toppings, you can consistently create a pizza that rivals any pizzeria. This recipe provides a foolproof foundation—don’t be afraid to experiment with variations once you’ve perfected the classic. The joy of a homemade pizza night, crafted entirely by you, is truly unbeatable.