Pepperoni Pizza (Homemade Dough and Pizza Sauce Recipes)

07.13.2014

Pepperoni Pizza (pizza dough and pizza sauce recipes included) | Cooking Classy

Most of you will consider me crazy for saying this, but I never used to care all that much for pepperoni pizza. I know it’s like the All-American thing but I have always preferred something more like a tomato basil or a spinach artichoke pizza. Then once upon a time I tried a pepperoni pizza that was covered with fresh oregano. It changed my entire outlook on pepperoni pizza. I know it’s just a small change on the traditional pepperoni pizza but it makes a big difference to add that freshness to this classic. And the way it pairs with pepperoni is perfection. Oregano is often a key flavor in pizza so why not let it shine bright?

Here’s another thing you may think I’m crazy for saying, I like turkey pepperoni just as much, if not more than, regular pepperoni (my husband even thinks the same thing). It has all the same flavors just a lot less fat, so you don’t end up with a pizza swimming in a layer of grease from an overdose of pepperoni fat. Don’t get this pizza wrong, it’s definitely no low cal pizza, it’s just tweaked to suit my personal taste. If you like regular pepperoni too much to ever even dare reach for something else, by all means go ahead and use that. I’m not here to change your taste in food or tell you only my way is the right way, I just share my opinion (and I’m very opinionated when it comes to food, but aren’t we all?). Turkey bacon on the other hand, don’t go there.

Enjoy!

Pepperoni Pizza (pizza dough and pizza sauce recipes included) | Cooking Classy

Pepperoni Pizza (Homemade Dough and Pizza Sauce)

Ingredients

    Pizza Dough (yields enough for 2 13-inch pizzas)
  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 1 1/2 cups warm water, 110 degrees, divided
  • 3 Tbsp olive oil, plus more for brushing
  • 1 1/2 tsp salt
  • 1 tsp white vinegar
  • 3 1/2 - 4 cups bread flour
  • Pizza Sauce (yields enough for 3 large pizzas)
  • 2 (8 oz) cans tomato sauce
  • 1/4 cup tomato paste
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 1/2 tsp honey
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped fresh basil
  • 1/4 tsp dried thyme (or 3/4 tsp fresh)
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • Topping (yields enough for 1 13-inch pizza)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/4 cup finely shredded parmesan cheese (1 oz)
  • 20 slices pepperoni (I recommend turkey, it's just as good as the regular)
  • 2 Tbsp fresh oregano (chopped if using larger leaves)
  • Red pepper flakes, for serving (optional)

Directions

  • For the pizza dough:
  • In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined. Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.
  • For the pizza sauce:
  • Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.
  • To assemble pizza:
  • Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough. Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated). Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. Remove from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/07/pepperoni-pizza-homemade-dough-pizza-sauce/

Pepperoni Pizza (pizza dough and pizza sauce recipes included) | Cooking Classy

Pepperoni Pizza (pizza dough and pizza sauce recipes included) | Cooking Classy

Pepperoni Pizza (pizza dough and pizza sauce recipes included) | Cooking Classy

Pepperoni Pizza (pizza dough and pizza sauce recipes included) | Cooking Classy

36 comments

  • Averie @ Averie Cooks: The last pizza you made that was a pepperoni pizza that I always see on Pinterest was totally perfect and this one is ever more so I think! You are the world’s neatest cook! Just your crust, with that perfect raised edge, the pepperonis all perfectly spaced, you just amaze me! This is a gorgeous pizza, Jaclyn! July 13, 2014 at 10:47am Reply

    • Jaclyn: Thanks so much Averie :)! You’re always so nice! July 13, 2014 at 11:19am Reply

  • Anna @ One Prickly Pear: Completely agree with you…fresh oregano on pizza IS amazing! Trying this soon :) July 13, 2014 at 1:12pm Reply

  • Lori: Your pizza looks great, and I like the addition of honey in the sauce! July 13, 2014 at 1:39pm Reply

  • Tieghan: I love this classic, No matter how many pizza combo I try this one will always be a favorite!! Looks amazing!! :) July 13, 2014 at 8:27pm Reply

  • Laura (Tutti Dolci): What a perfect pizza and your dough looks so good! July 13, 2014 at 10:06pm Reply

  • Matt Robinson: Love that sauce! Just got back from a little vacation and this sounds so good!! July 13, 2014 at 10:17pm Reply

    • Jaclyn: I hope you and your family had a fun vacation Matt! Wish I were on one right now :)! July 13, 2014 at 11:26pm Reply

  • Rochelle @ Oh So Sweet Baker: This looks like the perfect pizza. Got me craving pizza now July 14, 2014 at 1:19am Reply

  • Bri | Bites of Bri: Jaclyn, this is so pretty! and, I’m totally with you on the turkey pepperoni. I’m not a huge fan of pepperoni, but if I’m having it, its got to be turkey variety. July 14, 2014 at 4:10am Reply

  • Angelyn @ Everyday Desserts: mmmm, there’s nothing I love more than pizza! this looks perfect! July 14, 2014 at 2:15pm Reply

  • Dana: We make homemade pizza once a week and your dough recipe with vinegar intrigues me! And the sauce with honey is interesting, too. Can’t wait to try it out! July 14, 2014 at 4:35pm Reply

  • Megan {Country Cleaver}: This is picture perfect pizza!! Oh my gosh, I’m in carb love! July 14, 2014 at 9:15pm Reply

  • Kate @ Diethood: Jaclyn, your pizza is SO perfect and absolutely gorgeous!! July 15, 2014 at 5:54pm Reply

  • Natasha of Natashaskitchen.com: You’ve won me over! I love pizza. Your crust looks so good and your sauce looks amazing! I think pizza is on the menu for tomorrow! Pinning :) July 15, 2014 at 7:29pm Reply

  • Debbye: Ha Dana took the words out of my mouth! Vinegar in the dough and honey in the sauce?….I love my recipe but always up for new techniques! I had a tip about cooking with real pepperoni (I love the real stuff but hate the grease). I’ve learned to put paper towels on a plate and microwave the pepperoni for 20-30 seconds….it takes almost 85% of the gtease out and you can use pepperoni in pizza, calzone, lasagna, garbage bread….and it doesn’t ruin it with grease! I’ll be sure to try your recipe soon…I enjoy your food, this is my go to site when I’m looking for recipes. July 17, 2014 at 8:20pm Reply

    • Jaclyn: Thanks for the tip Debbye! I’m so glad you’ve enjoyed my site! Oh and the vinegar I add to the dough to because I’ve heard it strengthens the gluten and assists the yeast when a little bit of acidity is added, and the honey of course just to sweeten the sauce gently. July 17, 2014 at 8:29pm Reply

  • Beth: I am new to your site and have to say the pizza looks so yummy! I had a quick question though. If I was going to freeze the dough, do I need to let it rise again after freezing? Or what would be the best way to to thaw it out. Also, about how long will it keep in the freezer. Thank you! August 28, 2014 at 6:18pm Reply

    • Jaclyn: You can keep it in the freezer for a month and I just thaw it overnight in the refrigerator. Then let it come to room temp on the countertop the top as desired. August 28, 2014 at 8:14pm Reply

  • Shellie: This looks beautifully tempting. I am excited to try it but have a question: what should I use in place of an electric stand mixer for the dough? September 15, 2014 at 11:35am Reply

    • Jaclyn: You can definitely just knead the dough by hand vs using a mixer. Just stir in a bowl with a wood spoon until it starts to get heavy then knead in the rest of the flour by hand. September 15, 2014 at 10:03pm Reply

  • chandra: hi

    your recipe of pizza dough and sauce looks amazing..will be trying it soon.i am not able to transfer pizza onto pizza stone.and I tried but my dough got stuck to stone creating messy pizza stone.any tip would be appreciated.thank you. December 29, 2014 at 2:05pm Reply

    • Jaclyn: That is why I recommend using parchment paper because when I’ve tried placing mine on just the stone it sticks. December 29, 2014 at 8:14pm Reply

  • KARIS: do you think I could cook this on a regular baking sheet?

    thanks December 31, 2014 at 4:45pm Reply

    • Jaclyn: That would probably be fine, I’m just not sure on whether or not you’d need to preheat the sheet first, definitely not as long at least. January 20, 2015 at 10:45pm Reply

  • Anna: Hi,

    can I use normal flour or pizza flour? I’m looking forward to try this pizza! I plan to make it on wednesday! March 8, 2015 at 5:44pm Reply

    • Jaclyn: Regular all-purpose flour will be fine, it won’t be quite as chewy and it doesn’t rise quite as high with yeasted baking as bread flour does but should still be delicious. April 4, 2015 at 3:53pm Reply

  • Odelle Smith (U.K.): Great pizza, looks delicious, can’t wait to try it…
    That’s a wonderful recipe for pizza crust & sauce.
    Intend to make double quantities so that I can freeze it to use for later-if it lasts that long!
    We do enjoy home-made pizza, can add toppings of our choice, to suit different tastes to please everyone, which these recipe ideas will certainly do that.
    Superb site, easy to navigate, brilliant different recipes to try which I’m looking forward to… Many thanks,
    Odelle Smith. (U.K.) March 26, 2015 at 1:29am Reply

  • Christina: I made your Hawaiian BBQ pizza tonight and it came out delicious! Thank you. Question on the pizza sauce, how long would recommend refrigerating the sauce? Sauce for three pizzas is too much for just my husband and me. August 10, 2015 at 10:24pm Reply

    • Jaclyn: You can also freeze it for a month or two and maybe 5 days in the fridge. I’m so glad you liked the Hawaiian BBQ Chicken Pizza!! August 12, 2015 at 4:58pm Reply

  • jmpohn: Do you know what does vinegar do in this dough? J. November 29, 2015 at 10:47am Reply

  • Christine: Hi there!
    Absolutely love this recipe (my family doesnt want me to buy pizza out anymore!!)
    I only had one question. When I make the dough, it doesn’t roll out as flat as pictured, it kind of keeps shriveling back up, so after its baked, its pretty small around, and very thick crust (still delicous!). Is there something I should add to make this stretch out over the pan better?
    Thanks! Love all the recipes I’ve tried here so far :) February 5, 2016 at 7:54am Reply

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