pepperoni pizza

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

How To Make The Best Homemade Pizza Recipe by Tasty

water

sugar

active dry yeast

all-purpose flour,

extra virgin olive oil,

kosher salt

semolina flour

oz canned whole tomatoes

salt

tomato sauce

mozzarella cheese, torn into small pieces

basil leaf

extra virgin olive oil

ricotta cheese

basil pesto

oregano

pepperoni

parmesan cheese

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“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Nutrition  Calories: 1691 Fat: 65 grams  Carbs: 211 grams Fiber: 12 grams  Sugars: 60 grams  Protein: 65 grams

https://vid.tasty.co/output/101990/landscape_480/1531532303

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

(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!

Easy homemade Pepperoni Pizza with homemade pizza dough and pizza sauce.&nbsp; Don't let homemade pizza intimidate you because it is SO fast, EASY and delicious!

Pepperoni Pizza

dough pizza

mozzarella cheese

Preheat your oven to 450 degrees F

Pre-bake your pizza dough for 6 minutes then top your prebaked pizza dough&nbsp;with a thin layer of pizza sauce.

Then add a thin layer of mozzarella cheese, a layer of pepperoni, and sprinkle another thin layer of cheese on top of the pepperoni.

Bake at 450 F for 10 -15 minutes or until crust is golden brown and cheese is bubbly. 

https://content.jwplatform.com/videos/4GqV8Ic1.mp4

Easy homemade Pepperoni Pizza with homemade pizza dough and pizza sauce.  Don’t let homemade pizza intimidate you because it is SO fast, EASY and delicious!

This authentic Chicago-style deep dish pizza topped with gooey mozzarella, pepperoni, and a chunky homemade tomato sauce is the ultimate at-home pizza.

Chicago Deep Dish Pizza

all-purpose flour

yellow cornmeal

instant yeast

water (room temperature)

unsalted butter (melted)

unsalted butter (softened)

unsalted butter

onion

garlic

tomatoes

basil

black pepper

mozzarella cheese (shredded (about 4 cups))

Pepperoni

Parmesan cheese

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15x12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. (If you&#39;re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Super easy, flavorful and full of meats and cheeses, this Smoked Pepperoni Pizza recipe turns regular pizza into amazing pizza!

Smoked Pepperoni Pizza

store-bought pre-made pizza dough

garlic powder

onion powder

Italian seasoning

Italian sausage

marinara sauce

block Romano cheese

block asagio cheese

salted butter

Preheat the smoker to 450* with the pizza stone inside for 30 minutes

At the 30 minute mark, prepare Italian sausage. Heat a cast iron skillet over high heat. Add the sausage and brown on both sides (about 1 min each) next, break apart the sausage and brown. Drain and set aside.

Place a sheet of parchment paper over a wooden cutting board. Lightly flour the parchment paper and place the dough in the center. Add a second sheet of parchment paper over the top of the dough and then roll out to 14 inches.

Combine seasonings in a small bowl or ramekin.

Brush the pizza dough with olive oil then sprinkle with half of the seasoning.

Spread marinara over the center of the dough. Stop 1” from the edge.

Add the sausage and pepperoni to the pizza. *Set aside about ¼ cup of sausage and pepperoni to add atop the cheese*

Grate the cheese into a bowl. Evenly cover the pizza with the cheese.

Add remaining Sausage and pepperoni over the cheese. Sprinkle remaining seasoning over the top.

Slide pizza with parchment paper onto the pizza stone. Smoke for 15 minutes, rotate the pizza halfway through to ensure it cooks evenly.

Add butter and minced garlic to a cast iron sauce pan and place into the smoker.

Remove the parchment paper from under the pizza. Smoke for several more minutes or until the crust is at desired crispiness.

Remove pizza and butter from the smoker. Brush the crust with the melted butter. Let cool five minutes then slice and serve

Frightfully delicious! 🧟‍♂️🍕😆

Halloween Pizza

pizza doughs

black olives

pesto sauce

mozzarella balls

almonds

bacon

Roll out the pizza dough and sprinkle cheese around the border. Fold the edges of the pizza around the cheese, creating a stuffed crust. Cover the pizza with tomato sauce and more cheese.

On the second pizza dough,  place the large mozzarella ball on one end and fold over the dough to form the head. Then wrap the head in bacon. Place on the pizza and fill the mouth with tomato sauce. Cut the hot dogs in half and cut pieces of the ends to make a nail shape. Place around the edge of the pizza. Add a little extra cheese around the hot dogs. bake for 25 minutes at 350 °F

Place almonds in the mouth of the head to create teeth. Cover with basil leaves and mini mozzarella balls. Place dots of tomato sauce on half of the mini mozzarella balls and pesto sauce on the other half. Put small pieces of black olives in the sauce to create eyes.

https://medias.chefclub.tools/20514d32-2400-4bf2-bed2-25f4f95bd54d.mp4

Halloween Pizza recipe by Chefclub US original

Single serving low carb crustless pizza bowl filled with classic supreme pizza toppings. Gluten free and ready in minutes!

Pizza Bowl For One

onions

green bell peppers

garlic (, minced)

marinara sauce (, divided)

Preheat the oven to 350°F (177°C).

Heat the oil in a 10-inch skillet over medium heat. Add the ground Italian sausage and break it apart with a spatula. Cook, stirring occasionally until the sausage has browned and has cooked through, about 5 minutes.

Add chopped onions, chopped green bell peppers, and minced garlic to the pan and cook for 2 minutes, stirring frequently until the onions have softened. Using a slotted spoon, scoop the sausage and vegetables onto a paper towel-lined plate to drain off the grease.

Coat the bottom of a 10-ounce ramekin with 1 tablespoon of marinara sauce.

Line the bottom of the dish with the pepperoni slices.

Add the sautéed sausage and vegetables to the dish, smoothing it out into an even layer.

Spoon the remaining marinara sauce on top of the sausage layer.

Top with shredded mozzarella cheese and place the ramekin on a rimmed baking sheet to catch any possible spills. Bake for 10 minutes.

Remove the pizza bowl from the oven and let it rest for 5 minutes before enjoying it.

A mini pepperoni pizza made with a homemade crust, rich and flavorful pizza sauce, and plenty of cheese and pepperoni. Perfect for one or two people to enjoy!

Personal Pepperoni Pizza

water ((between 100-110°F))

tomatoes ((4-ounces))

tomato paste

mozzarella cheese ((5-ounces))

pepperoni ((1-ounce))

Add warm water to a large bowl.Pro Tip: An instant-read thermometer is an accurate way of checking water temperature. The water should be between 100-110°F. If the water is too warm (over 130°F), it will kill the yeast. If you don&#39;t have a thermometer, feel the water with your fingertips. Water should be comfortably warm, not at all hot.

Add yeast to the water. Wait about 2 minutes until you see bubbles forming. The mixture should look slightly foamy.

Stir in the sugar, salt, garlic powder, and olive oil.

Add in the flour and mix the dough with a spoon until the dough comes together. If necessary, add a bit more flour so the dough can be worked without feeling too wet.Your dough will be shaggy and lumpy but will become smooth after kneading.

Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes. Add more flour, a teaspoon at a time, if the dough remains too sticky to knead. After kneading the dough should feel soft and smooth.

Lightly grease a large bowl with oil. Place the ball of dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size, about 30 minutes.Pro Tip: Dough won&#39;t rise if the room you&#39;re using is too cold. I often put the dough in my oven to rise. To do this, preheat your oven for 1 minute, turn it off, and place the dough bowl inside. Ensure the oven doesn&#39;t get too hot or you&#39;ll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.

Make the crust

While the dough is resting and rising, heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and cook, stirring frequently for 30 seconds.

Add crushed tomatoes, tomato paste, sugar, dried basil, and salt. Stir to combine.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Make the pizza sauce

Preheat the oven to 400°F (200°C).

Punch the dough down to release the trapped air. Transfer the dough to a lightly floured work surface. With lightly floured hands or a rolling pin, roll the dough out into a circle or press it into a lightly greased small rectangular pan.Pro Tip: I find that a 9x13-inch baking sheet is a perfect size to use. If you&#39;re having trouble getting the dough to roll out as thin as you&#39;d like, let the dough rest under a kitchen towel for 10 minutes, then continue to roll out.

Pinch the edges or fold them over to form a crust.

Use a fork to poke holes over the dough to prevent any bubbles from forming while it bakes.

Brush the top of the crust lightly with olive oil. Add the sauce in a light layer and spread it all around the pizza, leaving about ½-inch space around the edges.

Sprinkle the pizza with shredded mozzarella cheese.

Top the pizza with slices of pepperoni.

Bake for 18-20 minutes or until the cheese has melted.

Assemble the pizza

What is the ultimate game day dip? You may think it&#39;s buffalo chicken dip and I do agree that is quite the dip. Here is my Crockpot Buffalo Chicken Dip version! You might even say it&#39;s Spinach Artichoke Dip, but I am here to advocate for what I think should be the dip served all across America for the big game! My Pepperoni Pizza Dip not only tastes just like the most delicious New York style pizza you ever did eat, but it&#39;s easy to make and when you make it your team is sure to win. You only need a few ingredients to make this Pepperoni Pizza Dip but it is a crowd pleasing fan favorite! Let&#39;s make it! 

Top 9 pepperoni pizza recipes from across the web

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How To Make The Best Homemade Pizza...

Iconic Grandma-Style Pan Pizza With...

Pepperoni Pizza

Chicago Deep Dish Pizza

Smoked Pepperoni Pizza

Halloween Pizza

Pizza Bowl For One

Personal Pepperoni Pizza

Pepperoni Pizza Dip

Top 9 pepperoni pizza recipes from across the web

The most viewed pepperoni pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make The Best Homemade Pizza...

Iconic Grandma-Style Pan Pizza With...

Pepperoni Pizza

Chicago Deep Dish Pizza

Smoked Pepperoni Pizza

Halloween Pizza

Pizza Bowl For One

Personal Pepperoni Pizza

Pepperoni Pizza Dip

The most viewed pepperoni pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine