HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
BEST-EVER PEPPERONI PIZZA
You'll love working with the dough, the cheesy surprise inside the crust and the jazzed-up sauce in this pie. -Scottie Orr-Wedeven, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 slices.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal., Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown., In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
PERFECT-EVERY-TIME PIZZA DOUGH AND PEPPERONI PIZZA
Homemade pizza should be a staple recipe for every cook, and it's really easy to make. Not only that, but it's a great recipe to get friends and family involved. I like making the dough and shaping it into balls ahead of time. You can use them right away or even freeze them for the future. This dough also works for making calzones, dinner rolls and flatbreads.
Provided by Jet Tila
Categories main-dish
Time 10h20m
Yield two 8- to 10-inch pizzas
Number Of Ingredients 21
Steps:
- Make the dough: In a large bowl, stir together the warm water, yeast, olive oil and salt until the salt dissolves. Let this mixture rest for about 10 to 20 minutes, until slightly foamy.
- Transfer the yeast and water mixture to the bowl of a stand mixer, making sure to scrape all the yeast into the bowl. Add the flours to the mixing bowl. Attach a dough hook and knead on medium speed for about 4 minutes. The mixture will come together into a ball that pulls away from the sides.
- Transfer the dough ball to a clean area to knead. Flour the station and knead well for about 2 minutes. Cut the ball in half and shape each into round balls. Place each ball in a lightly oiled bowl, cover with plastic and let rise in the fridge overnight. This overnight fermentation will give the dough a pleasant sourness. You can do this on the counter in an hour or two, but you won't have the same flavor from a slow rise.
- Make the pizza: Place a pizza steel or stone on the middle rack of the oven and preheat to its highest setting. Let the oven heat up for at least 45 minutes.
- Dust the surface of a pizza peel or the back of a baking sheet with flour or cornmeal. Stretch one ball of dough out into a 12-inch (30.5-cm) round and place on the peel or baking sheet. Place half the sauce in the center of the stretched dough and spread it out evenly with a spoon. You want to cover all but 1/2 inch (1.3 cm) of the edge.
- Drizzle the pizza with a tiny bit of olive oil. Rain half the mozzarella over the pizza. Place half the pepperoni on the pizza in an even pattern. Sprinkle with half the Parmesan and half the dried oregano.
- Slide the pizza onto the heated steel or stone in the oven. Bake until the crust is golden brown and the cheese is bubbling, 4 to 8 minutes. Remove from the heat and let rest for 2 to 5 minutes before slicing and serving. Meanwhile, repeat with the remaining dough ball and pizza ingredients to make a second pizza.
- Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
- Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.
THE BEST PIZZA DOUGH EVER
Make and share this The Best Pizza Dough Ever recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h25m
Yield 4-6 pizza crusts
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a bowl.
- Stir in oil, sugar, salt and FOUR cups of the flour.
- Beat until smooth.
- Turn dough onto a floured surface.
- Knead in enough flour to make dough easy to handle.
- Knead til smooth 3 to 5 minutes.
- Place in a greased bowl.
- Cover and let rise in a warm place til double in size (about 45 minutes).
- Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
- Bake pizzas 425°F for 25-30 minutes.
More about "best ever pepperoni pizza food"
THE 10 BEST PEPPERONI PIZZAS IN AMERICA - THE DAILY MEAL
From thedailymeal.com
EVERYONE AGREES, PEPPERONI IS THE MOST POPULAR PIZZA …
From foodsided.com
10 BEST SPICY PEPPERONI FOR PIZZA OF 2022 – AIDS QUILT
From aidsquilt.org
THE BEST PEPPERONI PIZZAS IN AMERICA | FOX NEWS
From foxnews.com
5 BEST PEPPERONI FOR PIZZA OF 2022 - TOP PIZZA TOPPINGS
From pizzakingo.com
HOW PEPPERONI BECAME AMERICA'S FAVORITE PIZZA TOPPING
From thrillist.com
WE TRIED AND RANKED THE 12 BEST FROZEN PEPPERONI PIZZAS IN THE …
From myrecipes.com
PEPPERONI PIZZA | ALLRECIPES
From allrecipes.com
BEST PEPPERONI PIZZA - SIP AND FEAST
From sipandfeast.com
THE BEST FROZEN PEPPERONI PIZZAS CURRENTLY ON THE MARKET, RANKED
From uproxx.com
BEST TRIPLE PEPPERONI PIZZA RECIPES | THE PIONEER WOMAN | FOOD …
From foodnetwork.ca
TOP 8 BEST PEPPERONI FOR PIZZA IN 2021- OUR PICK
From countertoppizzaoven.com
BEST PEPPERONI FOR PIZZA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST FROZEN PEPPERONI PIZZA | KITCHN
From thekitchn.com
BEST PEPPERONI PIZZA EVER? PA. PIZZERIA MAKES LIST OF NATION'S TOP TEN
From pennlive.com
OFTEN ASKED: WHAT GOES WELL WITH PEPPERONI ON PIZZA?
From ragazzi-pizza.com
AMERICA'S BEST PEPPERONI PIZZAS | FOX NEWS
From foxnews.com
DETROIT-STYLE PEPPERONI PIZZA | SAVEUR
From saveur.com
6 OF THE BEST PEPPERONIS FOR PIZZA TOPPINGS - THE PROUD ITALIAN
From theprouditalian.com
BEST PEPPERONI PIZZA EVER! - JENNY CAN COOK
From jennycancook.com
OUR 26 BEST PIZZA RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
PEPPERONI PIZZA IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
PEPPERONI PIZZA ROLLS - BEST EVER FOOD
From besteverfood1.blogspot.com
THE BEST PEPPERONI FOR PIZZA IN 2022 - SPORKED
From sporked.com
BEST PEPPERONI FOR PIZZA | WHAT'S YOUR FAVOURITE? - KOOKIST
From kookist.com
HOW PEPPERONI BECAME THE MOST ICONIC PIZZA TOPPING
From foodbeast.com
BEST FROZEN PEPPERONI PIZZA - GOOD FOOD ST. LOUIS
From goodfoodstl.com
BETTER THAN TAKE-OUT PEPPERONI PIZZA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE TOP 10 PIZZA TOPPINGS RANKED: FROM PEPPERONI TO HAM
From guiltyeats.com
PEPPERONI PIZZA SUCKS. : UNPOPULAROPINION
From reddit.com
THE BEST VEGAN PEPPERONI (SEITAN PEPPERONI) - THE ... - THE …
From thecheekychickpea.com
FROZEN PEPPERONI PIZZA: THE 8 BEST OPTIONS ON THE MARKET
From myfrozenpicks.com
PEPPERONI PIZZA RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE PEPPERONI PIZZA {BETTER THAN DELIVERY ... - LIFE MADE …
From lifemadesimplebakes.com
THE BEST HOMEMADE PIZZA YOU’LL EVER EAT | PIZZA IN 15 MINUTES
From abedmotasemi.com
BEST PEPPERONI PIZZA EVER! | PEPPERONI PIZZA, FOOD, YUMMY
From pinterest.com
FAVORITE CUPPING PEPPERONI? - PIZZA TOPPINGS - PIZZA MAKING FORUM
From pizzamaking.com
WHAT IS PEPPERONI AND HOW DO I GET THE BEST STUFF? - BON APPéTIT
From bonappetit.com
THE 15 BEST PLACES FOR PEPPERONI IN TORONTO - FOURSQUARE
From foursquare.com
BEST PIZZA EVER! - PEPPERONI'S PIZZA PASTA, KARDAMENA TRAVELLER …
From tripadvisor.ca
BEST-EVER PEPPERONI PIZZA RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
BEST EVER PEPPERONI PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
WHY PAPA JOHNS’ PEPPERONI STUFFED CRUST PIZZA IS SUCH A FLOP
From thetakeout.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love