pepperoni

One of our newest obsessions is Detroit-style pizza, a dish born at Buddy's Rendezvous (later to become Buddy's Pizza) in that city more than 70 years ago. Known for its thick crust with crackly-crisp sides and bottom, it also layers classic pizza toppings in reverse order: first optional pepperoni, then cheese (brick cheese, to be totally traditional), then sauce. It’s baked in a special dark anodized pan to achieve perfectly crispy caramelized cheese around the edge; a harmonious balance to the soft, chewy crust, and sauce and gooey cheese on top.
Our thanks to Serious Eats for the inspiration for this recipe.

King Arthur's Detroit-Style Pizza

(298 grams) King Arthur Unbleached Bread Flour

instant yeast

Pizza Dough Flavor optional;

salt

(227 grams) lukewarm water

olive oil

garlic

Pizza Seasoning

crushed tomatoes

sugar

mozzarella cheese cut into 1/2" cubes

(170 grams) cheddar cheese

A Sicilian pizza that's as close as you're going to get to the famous one at Prince Street Pizza in New York City.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

For the Dough (see note):

bread flour (500 grams; about 3 1/2 cups)

salt (14 grams; about 1 tablespoon)

yeast (6 grams; about 1 1/2 teaspoons)

extra-virgin olive oil

For the Sauce:

(30 milliliters) extra-virgin olive oil

(about 4 grams) dried oregano

(about 3 grams) dried red pepper flakes,

(28-ounce; 800 grams) can whole peeled tomatoes

(about 4 grams) sugar

Kosher salt

To Assemble and Bake:

(450 grams) sliced deli-style mozzarella cheese

(325 grams) natural-casing pepperoni, cut into 1/8-inch slices (see note)

(115 grams) ground Pecorino Romano cheese

To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.

Classic Meat Lover’s Calzones Recipe by Tasty

water

instant yeast, (1/2 packet)

all-purpose flour,

kosher salt

sausage,

½ yellow onion, diced

kosher salt,

black pepper

marinara sauce,

deli ham

mozzarella cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.

Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.

Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.

While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.

After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.

Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.

Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.

Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.

Serve the calzones with marinara sauce for dipping, if desired.

https://vid.tasty.co/output/118284/landscape_480/1544033117

No kneading? No problem; this tender, tasty pizza doesn't "knead" it!

No-Knead Deep-Dish Pizza

(283 grams) water lukewarm

(404 grams) Pizza Flour Blend*

(15 ounce tomatoes

(113 grams) sliced pepperoni

(50 grams) grated Parmesan cheese

The pizza authority Anthony Falco, once czar of the oven at Roberta’s in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother’s Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. <a href="https://cooking.nytimes.com/recipes/1019336-pizza-dough">The dough</a> takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.

Pan Pizza

unbleached all-purpose flour, approximately 8 cups

lukewarm water, approximately 2 3/4 cups

unsalted butter,

olive oil,

active dry yeast, approximately 1 3/4 teaspoons

garlic,

tomato paste

chile flakes,

tomatoes

honey,

Olive oil

mozzarella,

pepperoni,

Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.

Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.

Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.

The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.

Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.

Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.

Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.

Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)

After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.

Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn’t risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.

Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.

<p>With a dramatic shape that's easy to execute, this savory loaf impresses just as much with its flavors as it does with its look.</p>

Salami and Herb Star Bread

(113 grams) milk lukewarm

(57 grams) water lukewarm

yeast

(113 grams) King Arthur Premium 100% Whole Wheat Flour

(6 grams) salt

(241 grams) King Arthur Unbleached All-Purpose Flour

paprika

(85 grams) grated Parmesan or Asiago cheese

(43 grams) finely diced sun-dried tomatoes

(85 grams) Genoa salami

(124 grams) basil pesto

This Classic Italian Pasta Salad is a quick and easy side dish that's full of veggies and flavor!

Classic Italian Pasta Salad

lb. tri colored rotini pasta (uncooked)

broccoli florets

English cucumber (thick sliced)

red bell pepper

black olives (6 oz can, sliced)

purple onion (diced)

pepperoni (sliced (quartered))

Italian salad dressing

Bring a large pot of water to a boil and add the pasta and 1 tsp olive oil. Cook until the pasta is al dente, and then add the broccoli florets. Cook 2 more minutes and then stain pasta and broccoli in a colander and run cold water over it until the pasta and broccoli are cooled. Drain completely and set aside.

In a large bowl combine the sliced cucumber, red bell pepper, olives, onion and pepperoni. Add in the pasta and broccoli and stir to combine. Pour in the dressing and toss to coat.

Cover and store in the fridge until ready to serve (up to 4 hours ahead of time for best results). Stir again before serving. Enjoy!

This vegan pepperoni willl totally fulfill your for pepperoni. And it’s totally free of oil! In addition to using as a pizza topping, enjoy this pepperoni as a meat substitute for sandwiches and paninis.

Vegan Pepperoni

vegetable broth

Soy Sauce

red wine vinegar

liquid smoke

garlic (minced)

vital wheat gluten

onion powder

mustard powder

fennel

red pepper flakes

cayenne pepper

Preheat the oven to 325 degrees Fahrenheit.

Whisk together the liquid ingredients.

Stir together the dry ingredients.

Add the liquid ingredients to the dry ingredients and mix until completely combined. Knead the dough for a two or three minutes until it forms some elasticity.

Divide the dough into two roughly equal pieces and form into logs. Wrap the dough in a layer of parchment paper and then a double layer of aluminum foil, twisting the ends of the foil tootsie roll style.

Bake the rolls in the oven for one hour and 15 minutes, turning them over half way through the baking time. Allow the pepperoni to cool overnight in the refrigerator before unwrapping. Cut thin slices with a mandolin or a sharp knife.

This pepperoni, ham and ricotta stromboli is easy and delicious! It&#039;s perfect for a quick dinner or a game day appetizer!

Pepperoni, Ham and Ricotta Stromboli Recipe

pizza dough

pizza sauce

ricotta

parmesan

mozzarella

(6 oz) bag pepperoni*

egg+1 tbsp water (beaten)

parsley (chopped(optional))

Preheat oven to 475 degrees. Line a standard size baking sheet with parchment paper; set aside.

Roll each ball of dough into a large and narrow rectangle (about 18x7) on a lightly floured surface.

Divide the sauce evenly between the dough, spread over top, leaving about 1 inch from the edge.

Divide the toppings evenly, and top each with ricotta, parmesan, mozzarella, pepperoni, and ham.

Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is.

Fold under the ends. Transfer the stromboli to the prepared baking sheet (laying them side by side, seam side down, with at least 4 inches between them). Brush with the egg mixture, then using a sharp knife, cut small slits in the top.

Place in the oven and bake 14-18 minutes or until golden brown on top. Remove from the oven and brush with olive oil and top with parmesan and parsley. Allow to cool for 10 minutes before slicing and serving.

Antipasto Squares from Delish.com is everything you expect it to be and more. 

Antipasto Squares

Cooking spray

(8-oz.) tubes crescent dough

lb. sliced provolone

lb. sliced mozzarella

c. (16-oz.) jar sliced pepperoncini

c. freshly grated Parmesan

oregano

What's your favorite part of antipasto dishes?

I made two, followed recipe for both. First off, these are fast and fabulous and were a huge hit at Super Bowl party. Made one in your typical glass 13x9 pan and the other in aluminum 13x9 NordicWare jelly roll type pan and put both in the oven. Glass pan came out perfect and Aluminum came out soggy on the bottom. Remembered trying years ago to boil a pot of water at son’s apartment for pasta in a thin, aluminum pot took FOREVER. Didn’t  conduct/retain heat like better cookware. Thinking same happened w the one that came out soggy on the bottom.

I Made it with the pepperoncini the first time and it was too spicy for most of my guest.  My sister suggest roasted red pepper and they were fabulous.  I didn’t find them soggy but I did use a metal pan and did not make them the night before. Be sure to drain and dry the red pepper (or whatever vegetable you use) well before putting it on the cheese.  This may also cause it to be soggy if they are not drained well.

To prevent sogginess, drain the pepperoncini and then use paper towels to pat them as dry as possible before adding to the layers, ditto any other moisture-heavy ingredient. So many recipe writers leave out this info. Four stars for the omission.

I love Italian subs and I seen this on Facebook and decided to try it..we loved them! My husband is obsessed he will literally go to the store and pick up stuff for me to make it bc it’s his absolute favorite.. so it has became a staple in our home... it’s in the oven right now actually!

I have made this twice and both times it was a big hit. First time was for Thanksgiving as an appetizer and the second time I took them to work for my co-workers. My co-workers asked me to make them again this week so I am making them in tonight to take to them tomorrow. I did change it up a bit. I used Land O'Frost's Uncured Pepper Beef (tastes like patrami) instead of the ham, Mozzarella, Genoa Salami, Provolone, Pepperoni, banana peppers, sun dried tomatoes, layered between the crescent rolls. I then mix up 2 eggs with about 1/4 cup of grated parmesan cheese, 1 Tbsp garlic, 1 Tbsp Italian seasoning and 1 tsp crushed red pepper. Btw, all of those measurements are approximate as I eyeball it and rarely use measuring devices for this sort of thing. I brush the top of layer of crescent dough with the egg mixture. 

I also put a layer of fresh baby spinach in it last time but you really couldn't tell it was in there.

They were a hit for 50th birthday party. Awesomely delicious.  I tried them with crescent  roll dough as well as fresh dough.

I’ve made this and I’m making it for Super Bowl. But why do people omit the pepperoncinis?  It’s no longer anti pasto bites it’s now ham and cheese!  I’m using my homemade Giardiniera that I make with my garden pepperoncinis.

is the bottom soggy for anyone? If so how to prevent? PS still delicious!

This was sooo good!  I actually had my 3-year-old twin granddaughters make it at the table by just bringing over all of the ingredients and telling them to layer them.  After the dough, I actually had them put in the provolone cheese first, then the ham, swiss cheese, pepperoni, and peppers, and then the egg and parm cheese mixture.  I didn't know what that was supposed to do, but it turned out beautifully, keeping everything together.  I tried to save half for Thanksgiving appetizers.  Not.  Literally, everyone kept eating them at dinner, and then in the morning.  Even I had a square for brunch!  I mean, this is REALLY good.

Delicious!!  There are so many variations that you can do with this!

DO NOT DO NOT DO NOT use the entire 16 oz container of pepperoncini's!!!  If you do your mouth will  require a fire extinguisher and the sandwich will be mushy. I used 1/4 cup, wrapped them in a kitchen towel to absorb the moisture and I thought it was perfect.   I took a hint from one of the other reviews and baked the bottom crust for 10 minutes before assembling the rest of the sandwich and the bottom crust turned out nice and crisp.  Also, I used pre-sliced salami.  Overall I'd say this is a darn good, hearty, and easy to assemble sandwich sure to impress.

Made these yesterday to test for an upcoming Christmas party...we LOVED them. Changed a bit, I added black olives instead of the pepperoncini and topped with garlic powder, onion powder, parmesan and Italian seasoning. Thank you Lauren, will be making these again!

https://streaming.hearstdigitalstudios.com/cf0b8df4-2ad7-4591-bff6-1b91abd2712f/video_rover_16x9_1080p_hd_1545430907_63516.mp4

It's one of our favorite recipes of all time.

Every Party Needs A Platter Of Antipasto Squares

This recipe goes out to all the Pepperoni Pizza lovers in the world—you know who you are. This Pepperoni Pizza Recipe is a perfect homemade pizza that will make you think twice about delivery, featuring lots and lots of your favorite thing: pepperoni.

Pepperoni Pizza

pizza dough (at room temperature)

pizza sauce ((see notes) or store-bought)

Pepperoni ((see notes))

Salt

Preheat oven to 500 degrees. Brush an ovenproof skillet with oil.

On a floured work surface, roll out dough until circumference matches your skillet. Transfer to skillet.

Leaving a 1/2" border for crust, spread pizza sauce onto dough. Top with mozzarella cheese and pepperoni.

Brush crust with olive oil and sprinkle with salt. Bake until crust is crispy and cheese is melty, 23 to 25 minutes.

Flaky, buttery puff pastry pockets stuffed with hot, gooey cheese, spicy pepperoni, fresh mushrooms and seasoned pizza sauce!

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