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Classic Pepperoni Pizza

Classic Pepperoni Pizza

Homemade dough and sauce

Use the balanced water such as filtered water or bottled water to get the right texture and taste


  • For 2 Pizza Dough (13")

  • Pizza Sauce

  • Topping



Pizza chains do their jobs very impressive to satisfy our hunger. Only one finger away and your favorite pizza will be at your end. Despite all the convenience offered, make a classic pepperoni pizza from scratch is not that hard. Follow every step from this recipe and you are just one step closer to be a pizzaiolo!

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Step 1
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In a bowl, combine the half cup (125 ml) warm water, active yeast and sugar. Whisk gently until the yeast dissolved, allow to sit for 5 - 7 minutes. Then add in the remaining a cup (250 ml) of the warm water, salt and olive oil. Whisk gently again to combine.

Step 2
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Add in the bread flour and mix until fully combined. Knead for 3 minutes by mixer over low speed with paddle (whisk) attachment until combined. Once the dough begins to form a ball, switch to a dough hook and continue to knead the dough over low speed for 3 more minutes or until a ball begins to form and the dough become elastic and smooth enough.

Step 3
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Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours or until its doubled.

Step 4
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While waiting the dough to rise, prepare to make the pizza sauce.
Chop the fresh oregano and fresh basil, also finely mince the garlic. Combine chopped oregano, chopped basil and minced garlic with all other ingredients in a small or medium sized bowl. Once well combined, let it rest in fridge for 30 minutes or until its needed.

Step 5
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Punch down the pizza dough to deflate it and turn onto lightly floured surface. Divide the dough into two equal portions.

Step 6
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Lightly dust the pan with flour and place the dough on it.
Right away form the both dough into pizza shells to fit the pizza pan, pat or roll and stretch the dough.
Or freeze on another dough in a resealable bag.

Step 7
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Preheat the oven to 233 C or 450 F.
Pierce the dough surface half way, not until pierce all the way through, few times randomly.

Step 8
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Brush the olive oil over the top of the pizza dough evenly, also the edges of pizza. Then spread an even layer of pizza sauce over the pizza, but leaving half inch of the dough around the edges uncoated for the crust.

Step 9
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Top the pizza evenly with shredded parmesan cheese then with shredded mozzarella cheese, remember to leave the crust part. Then place the pepperoni slices on top. Bake the pizza for 15 minutes or until the crust is golden brown.

Step 10
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Remove the pizza from oven, slice and serve immediately. If desired, sprinkle the crushed red pepper flakes on top of the pizza. Or sprinkle with fresh oregano, but let the pizza cool down for 5 - 8 minutes before sprinkle it. This to avoid discoloration and wilting of the oregano.

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Chicken Gizzard Stir-Fry
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  • 2 hours 40 minutes
  • Serves 4
  • Medium
  • 233 C (450 F)

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Adjust Servings:
For 2 Pizza Dough (13")
512 grams Bread flour Or about 4 cups
2 1/4 teaspoons Active yeast
375 ml Warm water Or about 1 1/2 cup
2 teaspoons Granulated sugar
1 1/2 teaspoons Salt
3 tablespoons Olive oil
Pizza Sauce
1 can Tomato sauce Or 8 oz
2 tablespoons Tomato paste
1 tablespoon Extra virgin olive oil
1 tablespoon Granulated sugar
1 teaspoon Fresh basil
1 teaspoon Fresh oregano
1 clove Garlic
To taste Crushed red pepper flakes
To taste Salt
To taste Ground black pepper
2 cups Shredded mozzarella cheese Or about 8 oz
1/4 cup Finely shredded parmesan cheese Or about 1 oz
1 tablespoon Olive oil
20 - 30 pieces Pepperoni
2 tablespoons Fresh oregano

Nutritional information

35 g
Total Carbohydrate
13 g
Total Fat
13 g

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Crispy Fried Enoki Mushroom Tempura

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