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The Best Pepperoni Pizza Recipe

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This best pepperoni pizza recipe offers a crispy homemade crust paired with tangy, flavorful pizza sauce and a perfect blend of provolone and fontina cheeses topped with spicy pepperoni slices. The dough is easy to make without requiring special equipment, resulting in a delicious, restaurant-quality pizza baked to golden perfection in your oven.

  • Total Time: 2 hours 48 minutes
  • Yield: 1 18x13-inch sheet pan pizza (about 8 servings)

Ingredients

For the Crust:

  • 3 and 1/2 cups (420g) bread flour
  • 1 and 1/2 Tablespoons (21g) granulated sugar
  • 2 packets (14g) instant (rapid rise) dry yeast
  • 1 teaspoon salt
  • 1 and 1/2 cups (340ml) warm water (110-115°F)
  • 1/4 cup (57ml) extra virgin olive oil plus more for greasing

For the Sauce:

  • 2 Tablespoons (28ml) extra virgin olive oil
  • 2 cloves garlic, finely grated
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups (454ml) canned crushed tomatoes with basil
  • 1 teaspoon balsamic vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon granulated sugar

For the Toppings:

  • 4 ounces pepperoni
  • 6 ounces thinly sliced provolone cheese
  • 8 ounces fontina cheese, cut into 1/4-inch cubes
  • Fresh oregano (optional, for garnish)

Instructions

  1. Make the Dough: In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt until well mixed. Add warm water and olive oil and mix gently with a rubber spatula until ingredients come together into a shaggy dough.
  2. Knead the Dough: Attach a dough hook to the mixer and knead on medium speed for 7-8 minutes until a smooth, sticky dough ball forms with no dry flour left. Resist adding extra flour even if sticky.
  3. First Rise: Generously grease a rimmed half sheet pan (18×13 inches) with 3 tablespoons olive oil. Transfer dough to the pan and turn to coat it in oil. Cover with an inverted second rimmed half sheet pan and set aside for 90 minutes until dough doubles in size.
  4. Make the Sauce: While dough rises, heat olive oil in a medium saucepan over medium heat. Add garlic and crushed red pepper flakes, cook and stir for 1 minute until fragrant but not browned. Add crushed tomatoes, cook for 10 minutes stirring frequently.
  5. Finish Sauce: Stir in balsamic vinegar, salt, and sugar. Cook for another 5 minutes, stirring occasionally. Remove from heat and transfer to a heatproof bowl until ready to use.
  6. Preheat Oven: After dough has doubled, preheat the oven to 475°F (246°C).
  7. Shape the Dough: Remove top baking sheet and gently press dough out to edges with your fingertips, lightly oiled if sticky. Cover with inverted pan and let rest 30 minutes for a second rise.
  8. Prepare Pizza Base: Uncover dough after second rise. If it shrank, gently press out again to edges. Spread the prepared pizza sauce evenly over the dough.
  9. Add Cheese and Toppings: Layer the provolone slices evenly over the sauce. Top half with pepperoni slices, then add fontina cheese cubes, and finally the remaining pepperoni slices.
  10. Bake the Pizza: Place pizza in the preheated oven and bake for 18-20 minutes until cheese is melted and crust is golden brown.
  11. Rest and Serve: Remove pizza from oven and let rest for 5 minutes. Optionally garnish with fresh oregano, slice into squares, and serve immediately.

Notes

  • Ensure water is warm but not hot (110-115°F) to activate yeast properly without killing it.
  • Do not add extra flour when kneading even if dough feels sticky; it will produce a better texture.
  • Using two rimmed sheet pans for proofing helps create the perfect pizza shape without special equipment.
  • Letting the dough rest for the second time after shaping improves dough elasticity and texture.
  • Use fresh, high-quality cheeses like provolone and fontina for best flavor and meltability.
  • For a crispier crust, bake directly on a preheated baking stone if available.
  • Store leftover pizza in airtight containers and reheat in a skillet or oven for best results.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/the-best-pepperoni-pizza-recipe/