Classic Pepperoni Pizza Recipe

5 1
Classic Pepperoni Pizza Recipe
Classic Pepperoni Pizza Recipe photo by Taste of Home
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Classic Pepperoni Pizza Recipe

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5 1
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My friend Joan gave me this recipe before I married. It is a basic pizza recipe…easy to make…and toppings can be added to suit anyone.
Recommended: Top 10 Pizza Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • SAUCE:
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPINGS:
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 1 package (3 ounces) sliced pepperoni
  • 2 cups shredded part-skim mozzarella cheese

Directions

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 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.
Divide dough in half. On a floured surface, roll out each portion into a 10-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 425° for 10-12 minutes or until golden brown.
Meanwhile, in a small bowl, combine the tomato sauce, onion, garlic, salt and pepper; spread over crust. Sprinkle with Parmesan cheese and oregano. Arrange pepperoni over top; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 2 pizzas (6 slices each).
Originally published as Classic Pepperoni Pizza in Reminisce October/November 2010, p43

Nutritional Facts

1 slice: 241 calories, 12g fat (5g saturated fat), 23mg cholesterol, 678mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • SAUCE:
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPINGS:
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 1 package (3 ounces) sliced pepperoni
  • 2 cups shredded part-skim mozzarella cheese
  1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. 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.
  3. Divide dough in half. On a floured surface, roll out each portion into a 10-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 425° for 10-12 minutes or until golden brown.
  4. Meanwhile, in a small bowl, combine the tomato sauce, onion, garlic, salt and pepper; spread over crust. Sprinkle with Parmesan cheese and oregano. Arrange pepperoni over top; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 2 pizzas (6 slices each).
Originally published as Classic Pepperoni Pizza in Reminisce October/November 2010, p43

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