pepperoni cups

Iconic Grandma-style cheesy pan pizza topped with HORMEL® Pepperoni Cup N’ Crisp. The PERFECT RONI CUP pizza at home!

Iconic Grandma-Style Pan Pizza With Pepperoni Cups

Tipo 00 flour bread flour

water

(1 1/2) tsp instant yeast (or active dry yeast)

olive oil

sea salt

pizza sauce

mozzarella

Hormel® Pepperoni Cup N’ Crisp

basil leaves, chopped

mascarpone

ricotta

parmesan

tsp kosher salt

tsp black pepper

Rimmed 12×16” pizza pan (or half sheet pan)

canola oil

Iconic Grandma-Style Pan Pizza with Pepperoni Cups

In a large bowl, add the flour and make a big well in the middle. Pour all the water into the well leaving the side intact. Sprinkle the yeast over the water.

Form a claw with your hand and stir the yeast and water mixture, slowly incorporating the flour into the wet mixture and creating a thicker paste (think thick pancake batter). Slowly start to draw in a little bit of flour from the walls of the well until you have a shaggy dough.

Next, drizzle in the olive oil and mix until you have a thick dough. once all of the oil is incorporated, add the salt and knead to bring the dough combined.

Flip the dough out onto a very lightly floured board and knead, using the shagging bits of dough to help make a dough ball. The dough should be all incorporated and semi-smooth. Place your mixing bowl on top of the dough, covering it, and let it rest for 20 minutes. After 20 minutes, your dough will have a shiny, more relaxed look and feel to it.

Place the dough in a large, lightly oiled bowl, cover and refrigerate for up to 3 days. If using that day, place the dough in a warm, dry place and allow to proof until doubled in size.

To make the pizza dough

At least four hours before baking, spread out 2-3 Tbl of canola oil in a rimmed 12&#215;16” pizza pan (or half sheet pan). Place your cold dough in the middle of the pan. *If using Same-day dough, 1 hour prior to baking, add the warm dough to the oiled pan.

Using your fingertips, dimple out the cold dough stretching it gently to the edges of the pan. DO NOT FORCE IT. Cover the pan with lightly sprayed plastic wrap and allow to rest 30 minutes. After 30 minutes, uncover, gently stretch the dough to the ends and cover again. Repeat the dimpling/stretch 3-4 more times. *Same-day dough may not need additional stretching. Once the dough covers the entire pan, cover and allow to rest for 1-2 hours or until it puffs up slightly. *Same-day dough may only need 30 minutes or less.

Pan the Dough

In a food processor, pulse together the ricotta, mascarpone, Parmesan, salt, and pepper. Place into a piping bag and refrigerate for at least 1 hour.

Whipped Ricotta Topping

Uncover the pizza dough and spread out the pizza sauce within 1/4” of the crust edge. Spread the cheese over evenly and add the Hormel Pepperoni Cup N&#8217; Crisp over top the cheese. Bake per the preferred cooking method

Dress the Pizza

Preheat the oven to 325-350C with a constant fire/flame.

Place the pan pizza into the oven opposite of the embers. After 30 seconds to 1 minute, carefully rotate the pan. Repeat until the pizza dough is puffed, cooked through, the cheese is melted and the Hormel Pepperoni Cup N&#8217; Crisp have formed perfect Ronicups.~3-5 minutes

Remove from the pizza from the oven and add the optional basil and whipped ricotta topping. Slice and serve.

Wood-Fired Oven Pizza

Preheat the oven to 450F. Place one rack on the lower third of your oven. On that place a pizza stone.  It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there.

Place the prepared pizza to the bottom pizza stone and bake for 15-20 minutes rotating halfway through, the cheese is melted and the Hormel Pepperoni Cup N&#8217; Crisp have formed perfect Ronicups.

Remove from the oven and add the optional basil and whipped ricotta topping. Slice and serve.

Conventional Home Oven

Really is grandma style as it's the sort of pizza she used to make for us as kids!

Holy Cow is this pizza amazing!!!  I made 4 of them over the weekend as we had a small graduation party (safely distanced) for my daughter.   I was able to get the pepperoni from the store - you were kidding on how awesome it tastes! 

Definitely making this a weekly thing as it's amazing!

One of the best pizzas I have ever had in my life! I'm a New York transplant to California and the pizza here is NOT what I'm used to. I was missing home. This pizza is just like Nonna's and absolutely amazing! I would not change a thing!

This Detroit-Style Pepperoni Pizza has a thick, delicious yeasted crust.It’s topped with the perfect amount of sauce, melty cheesy and a blanket ofpepperoni cups. And while most recipes require a 24-hour ferment, this recipetakes a fraction of the time! 

Detroit Style Pizza

Olive oil ((for pan, dough and stretching))

all-purpose flour

salt

Fleischmann's RapidRise ® Yeast

provolone (cubed)

Pour 2 tablespoons of olive oil into a 9x13-inch baking pan. The darker the aluminum, the better. This will give you a better crust.

In a bowl, mix together the all-purpose flour, salt and instant yeast.

Pour in the warm water and 1 tablespoon olive oil and mix again. The dough will be pretty wet and that’s ok!

This is a different type of pizza dough; it will be kinda wet so don&#039;t sweat that too much. Just knead it up or mix it up until it becomes cohesive.

Dip your fingers into the olive oil from the pan and transfer the dough to the greased baking pan. Dimple the dough using your fingers. We’re going to do this every 15 minutes until it reaches the edges.  We have to stretch the dough slowly to ensure zero ripping of the dough. Cover the dough with a clean kitchen towel or plastic wrap and allow to rise in draft-free place in your kitchen/house and set a timer for 15 minutes.

Return to the dough and remove the plastic wrap/towel and dimple the dough once more, spreading it close to the edges of the pan--it should be about half way to the edges by now. Cover once more and set another timer for 15 minutes.

Return to the dough and dimple and stretch the dough, using extra olive oil on your hands as needed, until it reaches the edges and corners of the pan. Cover the pan and set a timer for 1 hour. This is the last rise required!

To Make the Pizza Dough:

Preheat oven to 500 degrees F.

Uncover the dough and spread the pizza sauce on top of the pizza dough, smoothing it out until it reaches the edges. This pizza doesn’t really have a crust exterior so be sure to take it to the edges too.

Top it with the cubed provolone (if using) and sprinkle with mozzarella. I like to add some cubes of the aged provolone close to the edge of the pan so it gets all crispy.

Add the pepperoni cups on top and be sure to place them overlapping and very close together. It should look like a blanket of pepperoni.

Transfer to the oven and bake for 7 minutes, rotate the pan 180 degrees. And then bake for an additional 7 minutes, until the edges are golden brown and the cheese is all melty and bubbling.

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Iconic Grandma-Style Pan Pizza With...

Detroit Style Pizza

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