Description

This classic pepperoni pizza recipe delivers a crispy homemade crust, savory tomato sauce infused with garlic and balsamic vinegar, and a delicious blend of provolone and fontina cheeses topped with spicy pepperoni slices. Perfectly balanced with fresh oregano and red pepper flakes for a hint of heat, this pizza is easy to make at home without specialized equipment.

Ingredients

Scale

For the Dough

3 and 1/2 cups (420g) bread flour
1 and 1/2 Tablespoons (21g) granulated sugar
2 packets (14g) instant (rapid rise) dry yeast
1 teaspoon salt
1 and 1/2 cups (340ml) warm water (between 110 and 115 degrees F)
1/4 cup (57ml) extra virgin olive oil (plus more for the baking pan)

For the Sauce

2 Tablespoons (28ml) extra virgin olive oil
2 cloves garlic (finely grated)
1/4 teaspoon crushed red pepper flakes
2 cups (454ml) canned crushed tomatoes with basil
1 teaspoon balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon granulated sugar

For the Toppings

4 ounces pepperoni
6 ounces thinly sliced provolone cheese
8 ounces fontina cheese (cut into 1/4-inch cubes)
Fresh oregano (optional)

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Instructions

Prepare the Dough: In a large bowl, combine the bread flour, sugar, instant yeast, and salt. Gradually add the warm water and 1/4 cup olive oil. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Make the Sauce: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add finely grated garlic and crushed red pepper flakes; sauté briefly until fragrant, about 30 seconds. Stir in the crushed tomatoes, balsamic vinegar, salt, and sugar. Simmer gently for 10-15 minutes until slightly thickened. Remove from heat and set aside.
Preheat the Oven: Set your oven to 475°F (245°C) and allow it to fully heat, ideally with a baking stone or an inverted baking sheet inside to mimic a pizza stone effect.
Shape the Dough: Punch down the risen dough and transfer it onto a lightly floured surface. Roll or stretch the dough into a 12-inch circle. Lightly oil a baking pan and transfer the dough onto it.
Assemble the Pizza: Spread the prepared tomato sauce evenly over the dough, leaving a small border around the edges. Layer the provolone and fontina cheeses evenly over the sauce, then arrange the pepperoni slices on top. Optionally, sprinkle fresh oregano over the assembled pizza.
Bake the Pizza: Place the pan in the preheated oven and bake for 15-18 minutes until the crust is golden and crispy, the cheese is melted and bubbly, and the pepperoni edges are slightly crisped.
Serve: Remove from oven, let cool for a few minutes, then slice and serve hot for the best flavor and texture.

Notes

This recipe does not require a specialized pizza pan or peel; a regular baking pan works perfectly with some olive oil to prevent sticking.
Allowing the dough to rise fully ensures a light, airy crust.
For an extra crispy crust, use a preheated pizza stone or inverted baking sheet heated in the oven before placing the pizza.
Fresh oregano is optional but adds a wonderful herbal note when sprinkled before baking.
Use high-quality cheese and pepperoni for the best flavor.

Nutrition

Serving Size: 1 slice (1/8 of pizza)
Calories: 320
Sugar: 3g
Sodium: 610mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 15g
Cholesterol: 35mg