How to make
The preparation of homemade Pepperoni Pizza begins with the dough. In a bowl pour the cool water and add the dry yeast and sugar. Stir gently and leave the mixture for a few minutes until the yeast activates and forms a light foam on the surface.
Add the olive oil and salt to the yeast mixture. Sift the flour into a large bowl and gradually pour in the liquid mixture while mixing continuously until a soft dough forms.
Transfer the dough to a lightly floured work surface and knead it for about 8 to 10 minutes. Continue kneading until the dough becomes smooth, soft, and elastic.
Shape the dough into a ball and lightly coat it with olive oil. Place it in a bowl, cover with a towel or plastic wrap, and allow it to rise in a warm place until it doubles in size.
Once the dough has risen, place it on a lightly floured surface and gently stretch it into a round pizza base. You can shape it by hand or lightly roll it with a rolling pin.
Transfer the pizza base onto a baking tray lined with parchment paper. Spread the tomato pizza sauce evenly across the surface.
Sprinkle dried oregano and half of the grated mozzarella cheese over the sauce.
Arrange the slices of pepperoni evenly across the pizza. Add the remaining mozzarella and finish with grated Parmesan cheese.
Bake the pizza in a preheated oven at 240-250°C (465-480°F) for about 12 to 15 minutes, until the crust turns golden around the edges and the cheese melts and forms appetizing bubbles.
After baking, drizzle the pizza lightly with olive oil and optionally sprinkle with chili flakes for extra heat. Garnish with fresh basil leaves.
Pepperoni pizza should be served hot immediately after baking while the cheese is melted and aromatic. It pairs perfectly with a fresh salad, garlic sauce, or spicy dipping sauce. Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or a skillet.
Be sure to also try Pizza Quattro Formaggi or the popular Pizza Capricciosa for more delicious pizza variations.
