The Pepperoni Pizza is one of the most ordered pizzas, and although there is only one topping on it, it's loaded with a good quality cured pepperoni that just adds so much flavor to a pizza. This recipe for the 12-inch pepperoni pizza is loaded with 34 slices of pepperoni on top of an overnight pizza dough sauced with pizza sauce. Plus, we got some dipping sauces that can be served on the side.
Servings: 1
Ingredients
- 1 Overnight Pizza Dough - 280 g to 454 g
- Hotel Ladel Pizza Sauce
- 34 Slices Cured Pepperoni
- As Desired Mozzarella Cheese - or the 3:1 Mozzarella to provolone shredded cheese
- As Desired Parmigiano - or Parmesan, 3 cheese of Parmesan, Asiago and Romano or pizza shake
Instructions
- Preheat the oven: Preheat the oven to the highest setting it will go with one rack in the middle position and the other rack in the bottom position with a pizza stone.
- Hand Tossed Pizza: Place the cornmeal on the counter and the dough ball on top. Use a bit of flour to dust the top to prevent sticking. Hand toss the pizza and place it onto a pizza screen. For more information on how to do this, see the overnight pizza dough, which has a section that walks you through on how to hand-toss a pizza.
- Assembly: Sauce the pizza and top with pepperoni and cheese.
- 4 Minute Cook: Transfer the pizza to the oven to cook for precisely 4 minutes in the middle rack position. 1 Adjustment: At the 4-minute mark (3 minutes of cook time remaining), immediately place the oven on broil. Remove the pizza from the screen or pan to come in direct contact with the pizza stone on the bottom rack position. Flip it around so that the front is now facing the back.3 Minute Broil: Broil for 3 minutes. Immediately take the oven off of Broil and back on to the highest setting. Then transfer the pizza back to the pizza screen or pan and remove it. Slice the pizza and set aside or serve. Repeat for each pizza.