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Pepperoni Pizza

A classic homemade pizza with a crisp crust, rich tomato sauce, melted mozzarella, and savory pepperoni.

35 minEasyServes 4450 cal/serving

Italian-AmericanDinnerOvenStandardNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb pizza dough
  • 1 tbsp olive oil
  • 1/2 cup pizza sauce
  • 1.5 cups low-moisture mozzarella cheese, shredded
  • 3 oz pepperoni, sliced
  • 1/2 tsp dried oregano

Instructions

  1. 1

    Preheat oven to 475°F (245°C) and grease a baking sheet with 1 tbsp olive oil.

  2. 2

    Stretch and press 1 lb pizza dough onto the baking sheet into a 12-inch circle.

  3. 3

    Spread 1/2 cup pizza sauce evenly over the surface, leaving a 1/2-inch border.

  4. 4

    Top with 1.5 cups shredded low-moisture mozzarella cheese and arrange 3 oz sliced pepperoni evenly across the cheese.

  5. 5

    Sprinkle with 1/2 tsp dried oregano and bake for 12 to 15 minutes until golden brown and pepperoni reaches an internal temperature of 165°F.

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Questions

How long does Pepperoni Pizza take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is step 5 (15 minutes): "Sprinkle with 1/2 tsp dried oregano and bake for 12 to 15 minutes until golden brown and pepperoni reaches an internal temperature of 165°F."

What temperature do I cook Pepperoni Pizza at?

For Pepperoni Pizza, the oven is set to 475 F (about 245 C) in step 1. The longest stretch at that heat is 15 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

How do I know when Pepperoni Pizza is done?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and pepperoni reaches an internal temperature of 165°F. A reading of 165 F on a thermometer settles it.

Can I make Pepperoni Pizza dairy-free?

Yes. The dairy in Pepperoni Pizza is 1.5 cups low-moisture mozzarella cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I freeze Pepperoni Pizza?

It is not a good candidate. Refrigerate what is left of Pepperoni Pizza within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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