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The Ultimate Guide to Making Perfect Pepperoni Pizza

The Ultimate Guide to Making Perfect Pepperoni Pizza

The Ultimate Guide to Making Perfect Pepperoni Pizza: Therefore, when I decided to make pizza at home instead of ordering it, I knew it had to be better than the typical takeout or delivery pizza. To truly take it to the next level, it required an abundance of pepperoni, a flaky crust, delicious toppings, and perhaps one or two unexpected twists.

The Ultimate Guide to Making Perfect Pepperoni Pizza

The Most Excellent Crust for Pizza

First, a word about the dough: Try not to become too overwhelmed! Just buy pizza dough if this is your first time making pizza at home. It’s easier.

  • You can typically find pizza dough at the grocery store, and some pizza restaurants will sell you a ball of dough weighing one pound for a few dollars.
  • Another option is to make your own dough from scratch. If you are interested in making your own pizza dough, you should begin with a version that does not require kneading.
  • It is very simple to make and has a high degree of reliability.

There are Two Ways to Achieve a Crispy Crust

Despite the fact that I don’t think this pizza works very well as a Chicago-style deep dish pizza, there are still two baking methods that I’d recommend.

Utilise a pizza stone: This is my preferred method for achieving a fantastic crust, despite the fact that it does require some specialised equipment. You will need both a pizza stone and a pizza peel in order to make pizza at home. The pizza peel is the tool that is used to slide the pizza onto the pizza stone.

However, if you have a pizza oven and a pizza dough recipe, you can turn your kitchen into a pizza parlour! Once you get the hang of it, this is a dependable method that causes little to no stress.

It ends up being a little bit more free form, and you can make the crust nice and thin, which is something I like, so that’s a win-win. On a hot stone, a large pizza will be ready to eat in 12 to 14 minutes.

Use a cast iron skillet: If you don’t have a pizza stone, you can use a large cast iron skillet instead. Place your dough in the skillet, and using your hands, press it out to the edges and a little bit up the sides.

You won’t get a deep-dish level of thickness, but the crust will be noticeably more substantial than it would be with the pizza stone. After placing the skillet on your stove top for two minutes over high heat  move it to your oven to complete the baking process.

Another helpful hint for making a fantastic crust is to use an extremely hot oven.

If you want to get really good pizza, you should go to a place that uses brick ovens because those ovens get extremely hot — much hotter than a typical home oven is capable of reaching. However, the rule that states that a crispier and tastier crust can be achieved by increasing the temperature of the oven remains true.

Increase the temperature of your oven to 500 degrees Fahrenheit, or even 550 degrees if it can take it. If you are going to use a pizza stone, you need to let the stone heat up for twenty minutes so that it can get nice and toasty.

The Method Behind the World’s Tastiest Pepperoni

You are able to top your pizza with any of the numerous varieties of pepperoni that are currently available in grocery stores, and they are all delicious. On the other hand, in order to achieve a nice char on the surface, I favour pepperoni that has been cut into small, thin slices.

If you choose pepperoni slices that are larger in thickness, your finished product will have a more chewy consistency. It comes down to individual taste! When I order a pepperoni pizza, I always think it’s lame when it only has a few pieces of pepperoni on it, like maybe five.

On the other hand, if you use an excessive amount of pepperoni, the pizza will end up being a greasy mess. So, what should one do? It would be great if you could chop up some of the pepperoni and add it as a layer underneath the cheese along with the sauce.

This imparts an incredible flavor of pepperoni onto the pizza. It’s what I like to refer to as my “Bonus Pepperoni” layer!

The Optimal Method for Reheating Any Leftover Pizza

Please, please don’t reheat the pizza in the microwave! Consume it cold first, then heat it up in the microwave. If you heat it in the microwave, the crust will end up a soggy mess. Reheating pizza in a skillet, cast iron pan, or another similar appliance is going to give you the best results.

After adding a drizzle of oil to the pan that is preheating over medium heat, add the pizza. After that, cover the skillet and continue cooking the pizza for about three to four minutes, or until the cheese has melted and the crust has regained its crispiness.


  • 16 ounces pizza dough, store-bought or homemade
  • 1/2 cup pizza sauce (see below)
  • 18 to 20 slices pepperoni
  • 12 ounces mozzarella cheese, grated
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fresh oregano, optional
  • Flour for rolling and shaping dough

For the Quick Pizza Sauce:

  • 1/2 cup tomato sauce (no salt)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon olive oil

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