This homemade pepperoni pizza features a crispy, evenly baked crust achieved with a pizza steel, topped with a blend of whole milk and part-skim mozzarella, pepperoni, and a simple crushed tomato sauce. The combination of two mozzarella types creates optimal texture and browning.
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Take your pizza dough out of the refrigerator 3-4 hours before baking to allow it to come to room temperature.
Place a pizza steel on an oven rack and preheat your oven to its highest temperature (550°F / 288°C) for at least one hour.
While the oven preheats, prepare your toppings. Shred the whole milk and part-skim mozzarella cheeses and mix them together.
Thinly slice the pepperoni using a food processor with a slicing blade or by hand with a knife.
Lightly dust your work surface with all-purpose flour. Place the room-temperature dough on the surface.
Gently press the air out from the center of the dough outwards, forming a small circle. Stretch the dough to your desired pizza size.
Generously dust a pizza peel with a mixture of all-purpose flour and semolina flour to prevent sticking. Place the stretched dough onto the peel.
For the sauce, simply use crushed tomatoes seasoned with a pinch of salt. Spread a thin layer over the dough, leaving a border for the crust.
Evenly distribute the shredded mozzarella blend over the sauce, followed by the sliced pepperoni.
Carefully launch the pizza from the peel onto the preheated pizza steel in the oven.
Bake for 7-8 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Carefully remove the pizza from the oven. Let it rest for a minute before slicing and serving.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat on a preheated pizza steel or oven rack at 375°F for 3–5 minutes until crust is crispy.
pizza steel · pizza peel or large spatula
Whole milk mozzarella adds richness and browning, while part-skim mozzarella prevents excess grease and helps achieve a crispy top. Together they balance flavor and texture.
A pizza steel is recommended for the best crust results, but a preheated pizza stone or inverted baking sheet will work as alternatives.
Semolina flour prevents sticking while adding texture, while all-purpose flour provides a lighter dusting. Semolina is especially effective on a pizza steel's hot surface.
Yes. Prepare dough, oil it, cover it, and refrigerate for up to 24 hours. Bring to room temperature before stretching and topping.
Slice pepperoni thin enough to curl and crisp at the edges during baking, roughly 1/8 inch thick. This allows fat to render and brown.
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