No need to get delivery when you've got a recipe this good! Such an incredibly delicious pepperoni pizza recipe! You get a homemade crust, homemade sauce and layers of flavorful toppings.
Ready in: 2hours20minutes
Pizza Dough (yields enough for 2 13-inch pizzas)
2 1/4tspactive dry yeast
1 1/2cupswarm water, 110 degrees, divided
3Tbspolive oil, plus more for brushing
3 1/2 - 4cupsbread flour
Pizza Sauce (yields enough for 3 large pizzas)
2(8 oz) canstomato sauce
1 1/2Tbspextra virgin olive oil
2tspchopped fresh oregano
2tspchopped fresh basil
1/4tspdried thyme(or 3/4 tsp fresh)
1clovegarlic, finely minced
Salt and freshly ground black pepper, to taste
Topping (yields enough for 1 13-inch pizza)
1clovegarlic, finely minced
2cupsshredded mozzarella cheese(8 oz)
1/4cupfinely shredded parmesan cheese(1 oz)
20slicespepperoni(I recommend turkey, it's just as good as the regular)
2Tbspfresh oregano(chopped if using larger leaves)
Red pepper flakes, for serving (optional)
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.