Pepperoni Pizza with Garlic Herb Crust
Homemade pepperoni pizza with hand-made pizza dough for the crust! Topped with red sauce, mozz cheese and pepperoni!
Servings: 8 slices
Calories: 241kcal
Ingredients
For the Crust
- 1 ½ cups all-purpose flour separated
- 2 tsp salt
- 1/2 tsp granulated sugar
- 1 tsp Fleischmann’s® RapidRise® Instant Yeast
- 1 tbsp quality olive oil plus more to coat the bowl
- ⅔ cup lukewarm water between 120°—130°F
For the Pizza Toppings
- 3/4 cup pizza sauce
- 2 cups mozzarella cheese freshly shredded
- 3 tablespoons parmesan freshly shredded
- 8-12 pepperoni slices
- 2 tablespoons unsalted butter melted
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Pinch of salt
Instructions
For the Crust
- Add 1 cup all-purpose flour, salt, sugar and RapidRise yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
- Then add the tablespoon of olive oil and water. Mix until well combined. It will be sticky.
- Flour a surface and your hands. Add the dough to the surface and begin kneading flour into the dough. Continue to knead and rotate the dough, adding small amounts of flour until everything is mixed together.
- Do a little kneading and form a ball. At this point, the dough should not be super sticky.
- Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours (3 hours is better).
- When ready, preheat the oven to 450 F.
- Roll out the dough on a lightly floured surface. It should be pretty pliable and easy to work with. Make sure you stretch to about 12 inches in diameter.
- Transfer to a prepared round pizza pan or stone.
For the Pizza Toppings
- Top the pizza dough with sauce leaving a 1/2 inch of edges for the crust bare.
- Sprinkle on the cheeses then add the pepperoni slices.
- Stir together the melted butter, oregano, garlic powder, Italian seasoning and pinch of salt. Brush the butter over the edges of the crust. If using a pizza pan with holes, place a large baking sheet under it or on the bottom shelf to help catch oil drippings.
- Place on lower shelf and bake for 18 minutes or until the crust is golden and the cheese is bubbling.
- Allow the pizza to rest for 5 minutes then slice and serve.
Notes
First things first: use quality yeast. To guarantee a soft and chewy pizza crust every time, give Fleischmann’s® Yeast a try boos! You won't regret it. And if you’re still a bit scared of using yeast, learn all about the basics before you dive in!
Once your pizza is in the oven, watch the crust. The end result should be golden brown. If it’s still white, it needs a bit more time. But don't go too far, burnt crust ain't it! And don't forget to catch those drips. If you're using a pizza pan with holes, slide a baking sheet on the rack right below to catch any drips. Saves you from a smoky kitchen situation.
I can't stress this enough boos, get a pizza cutter! It makes slicing SO much easier and neater than a regular knife. You don't realize how much you need it until you've got one in hand.
Nutrition
Serving: 1slice | Calories: 241kcal | Carbohydrates: 21g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 930mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 2mg