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Pepperoni Pan Pizza

I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    2 pizzas (9 slices each)

Ingredients

  • 2-3/4 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon canola oil
  • SAUCE:
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon each dried basil, oregano, marjoram and thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • PIZZAS:
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 5 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese

Directions

  • In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
  • Divide dough in half; press into two 15x10x1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° until lightly browned, 12-16 minutes.
  • Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8-10 minutes. Cut into squares.
    Freeze option: Bake crusts and assemble pizzas as directed. Securely wrap and freeze unbaked pizzas. To use, unwrap pizzas; bake as directed, increasing time as necessary.
Nutrition Facts
1 serving: 517 calories, 26g fat (12g saturated fat), 60mg cholesterol, 1233mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 28g protein.

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Reviews

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Average Rating:
  • Margie
    Aug 19, 2019

    Excellent! Also a tip: dock the pizza dough about 1/2"-1" around the edges like a frame. Use a sharp knife. This will bring the edges up and keep the pricked center down.

  • annsway1
    Jul 20, 2019

    This is the best (and easiest) dough I have found yet! The sauce is delicious and sooooo easy to make. Thanks so very much for sharing. My entire family loves pizza.

  • John
    Mar 17, 2018

    Looks delicious can you use different types of flour

  • tammymcgann
    Nov 28, 2013

    I'm gluten-free so I use a different pizza crust recipe, but the sauce is AMAZING. Absolutely love it!

  • breeleed
    Mar 23, 2010

    I've tried dozens and dozens of pizza dough recipes and this one is the BEST! It's perfect and so easy to make! I haven't tried the sauce, yet, but I will soon.

  • pepper6
    Dec 10, 2009

    I haven't tried the sauce yet, but I've made the dough dozens of times to great reviews. It makes a good calzone dough, also.