How to make peperoni pizza
This recipe lets you make your own pizza dough, but feel free to use store-bought dough to save time.
Ingredients:
For the dough (makes one 14-inch pizza):
1 ½ cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
For the toppings:
½ cup pizza sauce
12 ounces shredded mozzarella cheese
18-20 pepperoni slices
½ teaspoon dried oregano (optional)
Freshly ground black pepper (optional)
Instructions:
Make the dough (if using homemade dough): In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, or until the yeast is foamy. Stir in olive oil and salt. Gradually add flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 425°F (220°C). Lightly grease a baking sheet or pizza pan.
Roll out the dough: Punch down the dough and roll it out on a lightly floured surface into a 14-inch circle. Transfer the dough to the prepared baking sheet.
Assemble the pizza: Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edge. Sprinkle with mozzarella cheese. Arrange pepperoni slices over the cheese.
Bake: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Garnish (optional): Sprinkle with dried oregano and freshly ground black pepper before serving.
Tips:
For a crispier crust, preheat your baking sheet in the oven for 10 minutes before adding the pizza.
If you don't have pizza sauce, you can use crushed tomatoes seasoned with oregano, garlic powder, and a pinch of red pepper flakes.
Get creative with your toppings! You can add other ingredients like chopped vegetables, sliced olives, or cooked sausage.
Let leftover pizza cool completely before storing it in the refrigerator. Reheat in the oven at 350°F (175°C) until warmed through.
