Pepperoni Pizza
Classic pepperoni pizza with a crisp, hand-tossed crust, topped with fresh mozzarella and seasoned tomatoes. Makes 2.
TOTAL TIME
1 hr 40 min
ACTIVE TIME
23 min
QUANTITY
~1.65 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/10
Tools0/19
Ingredients0/10 gathered · 2 servings
500g
7g
10g
325ml
20ml
400g
2piece
2g
250g
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 10g | — | — | |
| 4 | | 325ml | — | — | |
| 5 | | 20ml | — | — | |
| 6 | | 400g | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 2g | — | — | |
| 9 | | 250g | — | — | |
| 10 | | 100g | — | — |
Tools21 items
Serveware1 item
Procedure43 steps
1 of 43
Tip the flour into the large mixing bowl.
All-purpose flour · 500 g
⏱ 10s
ResultAll-purpose flour2 of 43
Stir in the yeast on one side of the bowl.
Instant yeast · 7 g⏱ 5s
ResultFlour and yeast3 of 43
Add the salt on the other side, away from the yeast.
Kosher salt · 10 g⏱ 5s
ResultDry dough mix4 of 43
Pour in the warm water.
Warm water · 325 ml⏱ 10s
ResultFlour and warm water5 of 43
Add 1 tablespoon of the olive oil.
Extra-virgin olive oil · 15 ml⏱ 5s
ResultDough ingredients6 of 43
Mix with the wooden spoon until there is no dry flour left.
⏱ 1 min
ResultShaggy dough8 of 43
Knead for about 10 minutes, until smooth and springy.
⏱ 10 min
ResultSmooth pizza doughused in step 109 of 43
Brush the inside of the empty bowl with a teaspoon of the olive oil.
Extra-virgin olive oil · 5 ml
⏱ 10s
ResultExtra-virgin olive oil10 of 43
Put the dough back in the bowl and turn it once to coat it in the oil.
⏱ 10s
ResultOiled dough11 of 43
Cover the bowl with cling film.
⏱ 10s
12 of 43
Leave somewhere warm for about an hour, until doubled in size.
⏱ 1 hr
ResultRisen pizza dough13 of 43
Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.
⏱ 15 min
14 of 43
Peel off the cling film and press down on the dough with your knuckles to knock out the air.
⏱ 20s
ResultKnocked-back dough15 of 43
Cut the dough in half with the scraper and shape each half into a ball.
Into 2 equal portions
⏱ 1 min
ResultTwo dough balls17 of 43
Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.
⏱ 1 min 30s
ResultFirst pizza base18 of 43
Put the second dough ball on a second baking tray.
⏱ 10s
ResultTwo dough balls19 of 43
Stretch it out the same way into a second 28 cm round.
⏱ 1 min 30s
ResultSecond pizza baseused in step 3520 of 43
Tip the chopped tomatoes into the sieve set over the medium bowl.
Chopped tomatoes · 400 g
⏱ 10s
ResultChopped tomatoes21 of 43
Leave to drain for 5 minutes, so the sauce does not make the base soggy.
⏱ 5 min
ResultDrained chopped tomatoes22 of 43
Tip the drained tomatoes into a second medium bowl.
⏱ 10s
ResultDrained chopped tomatoes23 of 43
Lay the garlic cloves on the chopping board.
Garlic clove · 2 piece
⏱ 5s
ResultGarlic clove24 of 43
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves25 of 43
Grate the garlic finely into the tomatoes.
⏱ 30s
ResultTomato sauce with garlic26 of 43
Add the oregano.
Dried oregano · 2 g⏱ 5s
ResultTomato sauce with garlic and oregano28 of 43
Lay the mozzarella on the chopping board.
Fresh mozzarella · 250 g⏱ 5s
ResultFresh mozzarella29 of 43
Pat it dry with kitchen paper, pressing gently to squeeze out the whey.
⏱ 20s
ResultDried mozzarella32 of 43
Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.
⏱ 30s
ResultFirst base with sauceused in step 3534 of 43
Lay half the pepperoni slices over the top.
Pepperoni slices · 50 g⏱ 10s
ResultFirst pizza ready to bake35 of 43
Spread the rest of the sauce over the second base the same way.
⏱ 30s
ResultSecond base with sauce36 of 43
Scatter the rest of the mozzarella over the second pizza.
⏱ 20s
ResultSecond topped base37 of 43
Lay the rest of the pepperoni over the second pizza.
Pepperoni slices · 50 g⏱ 10s
ResultSecond pizza ready to bake38 of 43
Slide the first tray onto the top shelf of the oven.
⏱ 10s
ResultFirst pizza ready to bake39 of 43
Slide the second tray onto the shelf below.
⏱ 10s
ResultSecond pizza ready to bake40 of 43
Bake for 13–16 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.
⏱ 13 min
ResultFirst baked pizza41 of 43
Bake the second pizza alongside it the same way.
⏱ 13 min
ResultSecond baked pizzaTotal Time1 hr 40 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Tip the flour into the large mixing bowl.⏱ 10sResultAll-purpose flour |
| 2 | 7 g | | Stir in the yeast on one side of the bowl.⏱ 5sResultFlour and yeast |
| 3 | 10 g | | Add the salt on the other side, away from the yeast.⏱ 5sResultDry dough mix |
| 4 | 325 ml | | Pour in the warm water.⏱ 10sResultFlour and warm water |
| 5 | 15 ml | | Add 1 tablespoon of the olive oil.⏱ 5sResultDough ingredients |
| 6 | — | | Mix with the wooden spoon until there is no dry flour left.⏱ 1 minResultShaggy dough |
| 7 | Shaggy doughstep 6 | | Tip the dough out onto a clean counter.⏱ 10sResultShaggy dough |
| 8 | — | | Knead for about 10 minutes, until smooth and springy.⏱ 10 minResultSmooth pizza doughused in step 10 |
| 9 | 5 ml | | Brush the inside of the empty bowl with a teaspoon of the olive oil.⏱ 10sResultExtra-virgin olive oil |
| 10 | Smooth pizza doughstep 8 | | Put the dough back in the bowl and turn it once to coat it in the oil.⏱ 10sResultOiled dough |
| 11 | — | | Cover the bowl with cling film.⏱ 10s |
| 12 | — | | Leave somewhere warm for about an hour, until doubled in size.⏱ 1 hrResultRisen pizza dough |
| 13 | — | | Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.⏱ 15 min |
| 14 | — | | Peel off the cling film and press down on the dough with your knuckles to knock out the air.⏱ 20sResultKnocked-back dough |
| 15 | — | | Cut the dough in half with the scraper and shape each half into a ball. → Into 2 equal portions⏱ 1 minResultTwo dough balls |
| 16 | Two dough ballsstep 15 | | Put one dough ball on a baking tray.⏱ 10sResultTwo dough balls |
| 17 | — | | Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.⏱ 1 min 30sResultFirst pizza base |
| 18 | — | | Put the second dough ball on a second baking tray.⏱ 10sResultTwo dough balls |
| 19 | — | | Stretch it out the same way into a second 28 cm round.⏱ 1 min 30sResultSecond pizza baseused in step 35 |
| 20 | 400 g | | Tip the chopped tomatoes into the sieve set over the medium bowl.⏱ 10sResultChopped tomatoes |
| 21 | Chopped tomatoesstep 20 | | Leave to drain for 5 minutes, so the sauce does not make the base soggy.⏱ 5 minResultDrained chopped tomatoes |
| 22 | Drained chopped tomatoesstep 21 | | Tip the drained tomatoes into a second medium bowl.⏱ 10sResultDrained chopped tomatoes |
| 23 | 2 piece | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 24 | Garlic clovestep 23 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 25 | Peeled garlic clovesstep 24 | | Grate the garlic finely into the tomatoes.⏱ 30sResultTomato sauce with garlic |
| 26 | 2 g | | Add the oregano.⏱ 5sResultTomato sauce with garlic and oregano |
| 27 | — | | Stir to combine.⏱ 15sResultPizza sauceused in step 32 |
| 28 | 250 g | | Lay the mozzarella on the chopping board.⏱ 5sResultFresh mozzarella |
| 29 | Fresh mozzarellastep 28 | | Pat it dry with kitchen paper, pressing gently to squeeze out the whey.⏱ 20sResultDried mozzarella |
| 30 | Dried mozzarellastep 29 | | Tear it into small pieces.⏱ 40sResultTorn mozzarella |
| 31 | Torn mozzarellastep 30 |  | Put the mozzarella in the small bowl.⏱ 5sResultTorn mozzarellaused in step 33 |
| 32 | Pizza saucestep 27 | | Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.⏱ 30sResultFirst base with sauceused in step 35 |
| 33 | Torn mozzarellastep 31 | | Scatter half the mozzarella over it.⏱ 20sResultFirst topped baseused in step 36 |
| 34 | 50 g | | Lay half the pepperoni slices over the top.⏱ 10sResultFirst pizza ready to bake |
| 35 | Second pizza basestep 19 | | Spread the rest of the sauce over the second base the same way.⏱ 30sResultSecond base with sauce |
| Rest of the saucestep 32 | |||
| 36 | Rest of the mozzarellastep 33 | | Scatter the rest of the mozzarella over the second pizza.⏱ 20sResultSecond topped base |
| Second base with saucestep 35 | |||
| 37 | 50 g | | Lay the rest of the pepperoni over the second pizza.⏱ 10sResultSecond pizza ready to bake |
| 38 | — | | Slide the first tray onto the top shelf of the oven.⏱ 10sResultFirst pizza ready to bake |
| 39 | — | | Slide the second tray onto the shelf below.⏱ 10sResultSecond pizza ready to bake |
| 40 | — | | Bake for 13–16 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.⏱ 13 minResultFirst baked pizza |
| 41 | — | | Bake the second pizza alongside it the same way.⏱ 13 minResultSecond baked pizza |
| 42 | — | | Using oven gloves, take the first tray out.⏱ 10sResultFirst baked pizzaused in step 44 |
| 43 | — | | Take out the second tray.⏱ 10sResultSecond baked pizzaused in step 45 |
| Total Time | 1 hr 40 min | ||
Serving
- Slide the first pizza onto the large serving platter.
- Slide the second pizza on beside it.
- Cut each pizza into slices and serve straight away.
Nutritionper serving
Estimated · pre-cooking · 92% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,656kcal | |
| 77g | |
| 57g | |
| 26g | |
| 209g | |
| 6g | |
| 11g | |
| 3,460mg |
Ingredients0/10
Tools0/19
Recipe
Pepperoni Pizza
Classic pepperoni pizza with a crisp, hand-tossed crust, topped with fresh mozzarella and seasoned tomatoes. Makes 2.
What you’ll doYou will mix and knead a yeasted dough, let it rise, then divide it and stretch two bases on trays. Drained chopped tomatoes are mixed with grated garlic and oregano, spread over the bases, topped with mozzarella and pepperoni and baked in a very hot oven.
Serves2
Total1 hr 40 min
LevelMedium
Ingredients
- All-purpose flour500 g
- Instant yeast7 g
- Kosher salt10 g
- Warm water325 ml
- Extra-virgin olive oil20 ml
- Chopped tomatoes400 g
- Garlic clove2 piece
- Dried oregano2 g
- Fresh mozzarella250 g
- Pepperoni slices100 g
Tools
Kitchen counterDough scraperSpoonSieveLarge serving platterSmall bowlLarge mixing bowlOvenPastry brushChef's knifeMicroplane zesterMedium bowlCling filmSpatulaWooden spoonBaked pizza tray (baking tray)Baking tray 2 (baking tray)Kitchen paperOven gloveChopping boardMicroplane
Method
1
Tip the flour into the large mixing bowl.
10sLarge mixing bowlAll-purpose flour · 500 g
2
Stir in the yeast on one side of the bowl.
5sLarge mixing bowlInstant yeast · 7 g
3
Add the salt on the other side, away from the yeast.
5sLarge mixing bowlKosher salt · 10 g
4
Pour in the warm water.
10sLarge mixing bowlWarm water · 325 ml
5
Add 1 tablespoon of the olive oil.
5sLarge mixing bowlExtra-virgin olive oil · 15 ml
6
Mix with the wooden spoon until there is no dry flour left.
1 minLarge mixing bowl, Wooden spoon
7
Tip the dough out onto a clean counter.
10sKitchen counterShaggy dough · step 6
8
Knead for about 10 minutes, until smooth and springy.
Result · Smooth pizza dough · used in step 10
10 minKitchen counter
9
Brush the inside of the empty bowl with a teaspoon of the olive oil.
10sLarge mixing bowl, Pastry brushExtra-virgin olive oil · 5 ml
10
Put the dough back in the bowl and turn it once to coat it in the oil.
10sLarge mixing bowlSmooth pizza dough · step 8
11
Cover the bowl with cling film.
10sLarge mixing bowl, Cling film
12
Leave somewhere warm for about an hour, until doubled in size.
1 hrLarge mixing bowl
13
Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.
250°C15 minOven
14
Peel off the cling film and press down on the dough with your knuckles to knock out the air.
20sLarge mixing bowl, Cling film
15
Cut the dough in half with the scraper and shape each half into a ball. → Into 2 equal portions
1 minLarge mixing bowl, Dough scraper
16
Put one dough ball on a baking tray.
10sBaked pizza tray (baking tray)Two dough balls · step 15
17
Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.
1 min 30sBaked pizza tray (baking tray)
18
Put the second dough ball on a second baking tray.
10sBaking tray 2 (baking tray)
19
Stretch it out the same way into a second 28 cm round.
Result · Second pizza base · used in step 35
1 min 30sBaking tray 2 (baking tray)
20
Tip the chopped tomatoes into the sieve set over the medium bowl.
10sSieveChopped tomatoes · 400 g
21
Leave to drain for 5 minutes, so the sauce does not make the base soggy.
5 minSieveChopped tomatoes · step 20
22
Tip the drained tomatoes into a second medium bowl.
10sMedium bowlDrained chopped tomatoes · step 21
23
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 2 piece
24
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 23
25
Grate the garlic finely into the tomatoes.
30sMedium bowl, MicroplanePeeled garlic cloves · step 24
26
Add the oregano.
5sMedium bowlDried oregano · 2 g
27
Stir to combine.
Result · Pizza sauce · used in step 32
15sMedium bowl, Spoon
28
Lay the mozzarella on the chopping board.
5sChopping boardFresh mozzarella · 250 g
29
Pat it dry with kitchen paper, pressing gently to squeeze out the whey.
20sChopping board, Kitchen paperFresh mozzarella · step 28
30
Tear it into small pieces.
40sChopping boardDried mozzarella · step 29
31
Put the mozzarella in the small bowl.
Result · Torn mozzarella · used in step 33
5sSmall bowlTorn mozzarella · step 30
32
Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.
Result · First base with sauce · used in step 35
30sBaked pizza tray (baking tray), SpoonPizza sauce · step 27
33
Scatter half the mozzarella over it.
Result · First topped base · used in step 36
20sBaked pizza tray (baking tray)Torn mozzarella · step 31
34
Lay half the pepperoni slices over the top.
10sBaked pizza tray (baking tray)Pepperoni slices · 50 g
35
Spread the rest of the sauce over the second base the same way.
30sBaking tray 2 (baking tray), SpoonSecond pizza base · step 19Rest of the sauce · step 32
36
Scatter the rest of the mozzarella over the second pizza.
20sBaking tray 2 (baking tray)Rest of the mozzarella · step 33Second base with sauce · step 35
37
Lay the rest of the pepperoni over the second pizza.
10sBaking tray 2 (baking tray)Pepperoni slices · 50 g
38
Slide the first tray onto the top shelf of the oven.
10sBaked pizza tray (baking tray), Oven, Oven glove
39
Slide the second tray onto the shelf below.
10sBaking tray 2 (baking tray), Oven, Oven glove
40
Bake for 13–16 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.
250°C13 minBaked pizza tray (baking tray)
41
Bake the second pizza alongside it the same way.
250°C13 minBaking tray 2 (baking tray)
42
Using oven gloves, take the first tray out.
Result · First baked pizza · used in step 44
10sBaked pizza tray (baking tray), Oven, Oven glove
43
Take out the second tray.
Result · Second baked pizza · used in step 45
10sBaking tray 2 (baking tray), Oven, Oven glove
44
Slide the first pizza onto the large serving platter.
15sLarge serving platter, SpatulaFirst baked pizza · step 42
45
Slide the second pizza on beside it.
15sLarge serving platter, SpatulaSecond baked pizza · step 43
46
Cut each pizza into slices and serve straight away.
Result · Pepperoni Pizza
40sLarge serving platter, Chefs knife
Printed 18 October 2026