Homemade Pepperoni Pizza with Cupped Pepperonis
Homemade Pepperoni Pizza with Cupped Pepperonis
Ingredients
- 1 pound pizza dough, homemade or store-bought
- 1/2 cup crushed tomatoes
- 1 1/2 cups low moisture whole milk mozzarella, shredded
- 4 ounces pepperoni, sliced
- 2 tablespoons semolina
Instructions
- 1
Place a pizza steel inside your oven. Preheat the oven to the 'BROIL' setting. Allow the steel to heat thoroughly for at least 30 minutes to an hour to reach optimal temperature.
⏱️ 30 min•🌡️ 500
- 2
On a lightly floured surface, stretch out the pizza dough to your desired size and shape, typically a 12-inch to 14-inch round.
⏱️ 5 min
- 3
Spoon the crushed tomatoes over the stretched pizza dough, spreading them evenly, leaving about a 1/2-inch border for the crust.
⏱️ 2 min
- 4
Evenly distribute the shredded low moisture whole milk mozzarella over the tomato sauce.
⏱️ 2 min
- 5
Arrange the pepperoni slices on top of the mozzarella cheese. Ensure they are spread out to allow for even cooking and cupping.
⏱️ 3 min
- 6
Dust a pizza peel generously with semolina. Carefully transfer the assembled pizza onto the semolina-dusted peel. This will help the pizza slide off easily.
⏱️ 2 min
- 7
Carefully slide the pizza from the peel directly onto the hot pizza steel in the preheated oven. Bake for 3 to 5 minutes, or until the crust is golden brown, the cheese is bubbly, and the pepperonis have cupped and crisped at the edges.
⏱️ 5 min
- 8
Using the pizza peel, carefully remove the baked pizza from the oven. Transfer it to a cutting board. Let it rest for a minute or two before slicing.
⏱️ 1 min
- 9
Slice the pizza into desired portions and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pepperoni Pizza with Cupped Pepperonis
- 1 pound pizza dough, homemade or store-bought
- 1/2 cup crushed tomatoes
- 1 1/2 cups low moisture whole milk mozzarella, shredded
- 4 ounces pepperoni, sliced
- 2 tablespoons semolina
Instructions
- 1
Place a pizza steel inside your oven. Preheat the oven to the 'BROIL' setting. Allow the steel to heat thoroughly for at least 30 minutes to an hour to reach optimal temperature.
⏱️ 30 min•🌡️ 500 - 2
On a lightly floured surface, stretch out the pizza dough to your desired size and shape, typically a 12-inch to 14-inch round.
⏱️ 5 min - 3
Spoon the crushed tomatoes over the stretched pizza dough, spreading them evenly, leaving about a 1/2-inch border for the crust.
⏱️ 2 min - 4
Evenly distribute the shredded low moisture whole milk mozzarella over the tomato sauce.
⏱️ 2 min - 5
Arrange the pepperoni slices on top of the mozzarella cheese. Ensure they are spread out to allow for even cooking and cupping.
⏱️ 3 min - 6
Dust a pizza peel generously with semolina. Carefully transfer the assembled pizza onto the semolina-dusted peel. This will help the pizza slide off easily.
⏱️ 2 min - 7
Carefully slide the pizza from the peel directly onto the hot pizza steel in the preheated oven. Bake for 3 to 5 minutes, or until the crust is golden brown, the cheese is bubbly, and the pepperonis have cupped and crisped at the edges.
⏱️ 5 min - 8
Using the pizza peel, carefully remove the baked pizza from the oven. Transfer it to a cutting board. Let it rest for a minute or two before slicing.
⏱️ 1 min - 9
Slice the pizza into desired portions and serve immediately.