Description
Rustic Pepperoni Pizza Recipe
Ingredients:
For the Dough:
3 ½ cups all-purpose flour
1 ¼ cups warm water
2 ¼ tsp active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
For the Sauce:
1 cup crushed tomatoes
1 clove garlic (minced)
1 tsp dried oregano
1 tbsp olive oil
Salt and pepper to taste
For the Toppings:
2 cups shredded mozzarella cheese
20 slices pepperoni
Grated Parmesan cheese (optional)
Instructions:
Prepare the Dough
:
In a small bowl, mix warm water
, sugar
, and yeast
. Let sit for 5–10 minutes until bubbly.
In a large bowl, combine flour
and salt
. Gradually add yeast mixture and olive oil
. Mix until a dough forms.
Knead for 8–10 minutes on a floured surface until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours (or until doubled in size).
Make the Sauce
:
Heat olive oil
in a small pan over medium heat. Sauté minced garlic
for 30 seconds.
Add crushed tomatoes
, oregano
, and salt/pepper
. Simmer for 10–15 minutes. Let cool.
Shape and Pre-Bake the Dough:
Preheat your oven to 500°F (260°C)
.
Punch down the dough and divide it into two balls. Roll out or stretch one ball into a 12-inch circle. Place on a pizza stone or baking sheet.
Assemble the Pizza
:
Spread the tomato sauce
evenly over the dough.
Sprinkle shredded mozzarella
generously.
Add pepperoni slices
on top, spaced evenly.
Bake
:
Place the pizza in the preheated oven and bake for 8–12 minutes, or until the crust is golden-brown and the cheese is bubbly.
Finish and Serve
:
Remove from the oven and sprinkle grated Parmesan
if desired.
Slice and enjoy your homemade pizza!
Enjoy making and eating this delicious pizza!
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your yeast is active by checking for bubbles after 5-10 minutes in the warm water-sugar mixture. When combining wet and dry ingredients, use a stand mixer with a dough hook on low speed if available. During the rise, place the covered bowl in a warm, draft-free spot. For a truly rustic crust, use your hands to stretch the dough instead of a rolling pin, allowing for irregular edges and a thicker cornicione (edge). Pre-bake the naked dough for 3 minutes before adding toppings to ensure a crisp, non-soggy bottom.
Serving Suggestions
This rustic pepperoni pizza is a complete meal on its own, but it pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a casual gathering, serve it alongside garlic knots or breadsticks. To elevate the experience, offer chili flakes, dried oregano, and a high-quality extra virgin olive oil for drizzling at the table. A cold, crisp lager or a medium-bodied red wine like Chianti are excellent beverage pairings.
How-to Summary
In brief: Activate yeast in warm water with sugar. Mix into flour and salt with olive oil to form a dough. Knead, then let rise until doubled. For sauce, sauté garlic, add crushed tomatoes and oregano, then simmer. Shape risen dough, pre-bake briefly, then top with sauce, mozzarella, and pepperoni. Bake at 500°F for 8-12 minutes until crust is golden and cheese is bubbly.
Frequently Asked Questions
- Can I make the dough ahead of time? Absolutely. After the first rise, punch it down, place it in an oiled container, and refrigerate for up to 72 hours. Let it sit at room temperature for an hour before shaping. This slow fermentation develops deeper flavor.
- My dough isn’t rising. What went wrong? The most common culprit is dead yeast. Ensure your water is warm (105-115°F), not hot, and check the expiration date on your yeast. Also, a cold kitchen environment can slow rising significantly.
- What’s the best alternative to a pizza stone? A preheated cast-iron skillet or a heavy, inverted baking sheet works well. The key is preheating your cooking surface in the oven for at least 30 minutes to mimic a pizza oven’s heat.
- How do I prevent a soggy crust? Avoid over-saucing. Use a light, even layer and ensure your sauce is thick and cooled, not watery. The brief pre-bake of the dough also creates a moisture barrier.
- Can I use fresh mozzarella? Yes, but it contains more moisture. Tear fresh mozzarella into pieces and pat it dry with paper towels before using to prevent excess liquid on your pizza.
Common Mistakes to Avoid
- Using hot water to activate yeast, which will kill it.
- Overloading the pizza with sauce and toppings, leading to a soggy, undercooked center.
- Not preheating your oven (and pizza stone/sheet) fully. A 500°F oven needs 45-60 minutes to properly heat the stone.
- Kneading the dough insufficiently, which prevents proper gluten development and a chewy texture.
- Slicing the pizza immediately after baking. Let it rest for 2-3 minutes to allow the cheese to set for cleaner slices.
Conclusion
Creating a rustic pepperoni pizza from scratch is a rewarding culinary project that far surpasses any delivery. Mastering the simple dough and sauce builds a foundation for endless customization. By following this guide, avoiding common pitfalls, and embracing the imperfect, hand-stretched shape, you’ll achieve a delicious, bubbly, and authentically rustic pizza that will become a staple in your home kitchen. The process is as enjoyable as the final, flavorful result.