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Best-Ever Pepperoni Pizza Recipe

Best-Ever Pepperoni Pizza Recipe photo by Taste of Home

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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

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Best-Ever Pepperoni Pizza Recipe

Prep: 30 min. + standing Bake: 10 min.

Yield: 8 Servings

30 10 40

Ingredients

1 package (1/4 ounce) quick-rise yeast
1 cup warm water (120° to 130°)
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons plus 2 teaspoons olive oil, divided
2-1/2 to 3 cups all-purpose flour
4 pieces string cheese
1/2 teaspoon Italian seasoning
SAUCE:
1 can (8 ounces) tomato sauce
1 teaspoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon cayenne pepper
TOPPINGS:
1 package (3 ounces) sliced pepperoni
2 cups (8 ounces) shredded Italian cheese blend

Directions

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. Place in a greased bowl, turning once to grease the top. Cover and let rest in a warm place for 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. Yield: 8 slices.

Nutritional Facts 1 slice equals 392 calories, 19 g fat (9 g saturated fat), 39 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Best-Ever Pepperoni Pizza in Simple & Delicious February/March 2012, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Best-Ever Pepperoni Pizza

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Reviewed on Mar. 13, 2012 by riche

This pertains to the sauce only. Very good and the "END" product was very tasteful.

Reviewed on Feb. 27, 2012 by debnbrian

I will cut back on the cayenne pepper the next time I make this.

Reviewed on Feb. 19, 2012 by pspaude

I thought this tasted very close to what you would get in a restaurant, and I couldn't believe how quickly it all came together. My 2-y.o. liked the surprise of the cheese in the crust! I haven't made that many yeast-based recipes but this one was a no-fail one!