Homemade Pepperoni Pizza
I used to load the dough with sauce and cheese straight away, and the middle came out pale and kind of gummy every single time. Annoying. Now I bake the bare crust for six minutes first, then top it, and the bottom stays firm enough to pick up a slice without it folding in half.
I buy beef pepperoni for this one because the slices are wide and they cup a little at the edges in a hot oven, so the fat pools inside instead of running all over the cheese. A dark pizza pan helps too; it’s what browns the crust underneath while the rim puffs up soft. The parsley goes on after baking, never before, or it turns black. We eat it with a bowl of Caesar salad and keep the leftovers wrapped in foil for two days.
This homemade pepperoni pizza starts with a quick yeast dough that only needs half an hour to rise. It makes one 12-inch pie. The rim bakes up soft and chewy while the mozzarella browns in spots, and it's on the table in a little over an hour. You'll get eight slices, enough for four people.
Ingredients
Equipment
Method
- Pour the warm water into a large mixing bowl, stir in the sugar and sprinkle the yeast over the top. Let it sit for about 5 minutes, until the surface turns foamy.3/4 cup warm water, 1 1/2 tsp granulated sugar, 2 1/4 tsp instant yeast
- Add the olive oil for the dough and the salt, then stir in the flour a little at a time until a soft, slightly tacky dough forms. Turn it out onto a lightly floured counter and knead for 5 minutes, dusting with a bit more flour only if it sticks to your hands.1 1/2 tbsp olive oil, 3/4 tsp salt, 1 2/3 cups all-purpose flour
- Return the dough to the bowl, cover it with a towel and let it rise in a warm spot for 30 minutes. Meanwhile, heat the oven to 450°F and brush the pizza pan with the olive oil for the pan.1 tsp olive oil
- Punch the dough down, stretch it into a 12-inch round on the floured counter and lay it in the pan. Press it right to the edges, since it shrinks back a little in the oven, then bake the bare crust for 6 minutes, until it looks set but still pale.
- Spread the pizza sauce over the par-baked crust, leaving a 1-inch border bare. Scatter the mozzarella over the sauce, then lay the pepperoni slices on top in loose rings.1/2 cup pizza sauce, 1 1/2 cups shredded low-moisture mozzarella, 3 1/2 oz sliced beef pepperoni
- Bake for 10 to 12 minutes, until the cheese bubbles and browns in spots, the pepperoni curls at the edges and the rim turns golden.
- Sprinkle the parsley over the hot pizza, let it rest for 2 minutes so the cheese settles, then cut it into 8 slices.2 tbsp fresh parsley
Nutrition
Notes
For a crisper bottom, use a dark pan and bake it on the lowest oven rack. Regular pork pepperoni works the same way, it just curls up a little more.
You might also like our Homemade Ground Beef Pizza.
