Homemade Pepperoni Pizza

Do I really need to write a long introduction to pizza? I mean, it is almost everyone’s favorite meal. Am I right????

Homemade Pepperoni Pizza with Double Black 2018 Zinfandel

Thick doughy crust, slathered with acidic and sweet tomato sauce, topped with gooey mozzarella, and crowned with slices of spicy pepperoni. Most of the time we get delivery or frozen, but sometimes, usually when my kid begs and pleads, I go all out and do it from scratch.

Red wines are really my favorite way to pair here—The pepperoni’s spice and the tomato’s fruitiness needs some fruit forward wines to balance or enhance. The fat and salt content of the meat and cheese are cut through by wines with moderate acidity. Definitely a more bold wine to stand up to the intense flavor of the meat is needed. I would try a medium-bodied Syrah or Shiraz, an Italian Chianti, a medium-bodied Cabernet Sauvignon, Zinfandel, Sangiovese, Barbera, Nero d’Avola, Nebbiolo, or Cabernet Franc.

We chose: Double Black 2018 Zinfandel

Homemade Pepperoni Pizza

From scratch dough and sauce, topped with shedded mozzarella and sliced pepperoni!
Course: Main Course
Keyword: beef, crust, dough, pepperoni, pizza, pork, tomato sauce, turkey
Servings: 8 slices

Ingredients

dough

  • 1 1/2 cups hot water hot from tap
  • 1 tsp Active Dry or Instant Yeast
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • 1/3 cup olive oil
  • 4+ cups all purpose flour

sauce

  • 2 tbsp olive oil
  • 2 tsp garlic minced
  • 1/4 tsp crushed red pepper
  • 1 can tomato paste small (6 ounces)
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tsp italain seasoning
  • 1 can crushed tomatoes large can (28 ounces)

toppings

  • 2 tbsp olive oil
  • 1 pound mozzarella shredded
  • 1 package sliced pepperoni beef, pork, turkey

Instructions

Dough

  • In large mixing bowl, pour hot water. Sprinkle yeast, salt, garlic powder, italian seasonings on top. Add in olive oil. Let stand for 5 minutes.
  • Stir in 1 cup of flour at a time, letting each cup incorporate until all is added. Dough will be soft and pliable, but wont stick to side of bowl. If using large stand mixer, knead on 2 for 5 minutes. If by hand, knead until smooth and elastic.
  • Let dough rest for at least an hour on counter, if using that day. Dough can and should rest in refrigerator for 2-3 days if possible–it will develop wonderful flavor!

Sauce

  • In large skillet, over medium-low heat, drizzle oil. Add garlic and crushed red pepper flakes and bring to sizzle for a minute. Stir in tomato paste. Add in sugar, salt and pepper, and italian seasonings.
  • Stir in large can of crushed tomatoes and stir until paste melts into sauce. Simmer, covered, on low for 15 minutes.

Assembly

  • Drizzle olive oil on a large rimmed baking sheet and use fingers to coat thoroughly. I use a silpat usually and don't oil pan. Place dough on prepared pan and stretch, roll, and press to pan rim. After dough has been prepared, preheat oven to 500F, letting dough rest just a bit more.
  • Top dough with 1/2-3/4 cup of the sauce, as much cheese as you like, and pepperoni.
  • Pro tip: the rest of the sauce can be saved for other pizzas or pasta later.
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