Description
This pepperoni pizza recipe offers a perfectly crispy crust paired with a tangy, flavorful homemade tomato sauce and a rich blend of provolone and fontina cheeses topped with savory pepperoni slices.
Ingredients
Scale
- 3 and 1/2 cups (420g) bread flour
- 1 and 1/2 Tablespoons (21g) granulated sugar
- 2 packets (14g) instant (rapid rise) dry yeast
- 1 teaspoon salt
- 1 and 1/2 cups (340ml) warm water (between 110 and 115 degrees F)
- 1/4 cup (57ml) extra virgin olive oil (plus more for the baking pan)
- 2 Tablespoons (28ml) extra virgin olive oil
- 2 cloves garlic (finely grated)
- 1/4 teaspoon crushed red pepper flakes
- 2 cups (454ml) canned crushed tomatoes with basil
- 1 teaspoon balsamic vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon granulated sugar
- 4 ounces pepperoni
- 6 ounces thinly sliced provolone cheese
- 8 ounces fontina cheese (cut into 1/4-inch cubes)
- Fresh oregano (optional)
Instructions
- In a large mixing bowl, combine the bread flour, sugar, instant yeast, and salt. Mix well. Gradually add the warm water and 1/4 cup of olive oil. Stir until a rough dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
- While the dough is rising, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely grated garlic and crushed red pepper flakes; cook for 1-2 minutes until fragrant but not browned. Add the crushed tomatoes, balsamic vinegar, salt, and sugar. Simmer the sauce gently for 15 minutes, stirring occasionally, then remove from heat.
- Preheat your oven to 475°F (245°C). Lightly oil a baking pan or pizza pan with extra virgin olive oil to prevent sticking and to help create a crispy crust.
- Punch down the risen dough and transfer it to the prepared pan. Stretch or roll it out evenly to fit the pan, building a slight edge around the perimeter for the crust.
- Spread the homemade tomato sauce evenly over the dough, leaving a border for the crust. Layer the provolone cheese slices and scatter the cubed fontina cheese on top. Arrange the pepperoni slices evenly over the cheese. Add fresh oregano leaves if using.
- Place the pan in the preheated oven and bake for 18 minutes until the crust is golden and crispy, the cheese is melted and bubbly, and the pepperoni edges are slightly crisped.
- Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot for the best taste and texture.
Notes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 30 mg