Spicy Pepperoni and Jalapeño Pizza
Spicy Pepperoni and Jalapeño Pizza
Ingredients
For the Pizza Dough
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, , plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, , plus more for greasing
For the Pizza Sauce
- 15 ounces canned crushed tomatoes
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, , or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Toppings
- 8 ounces low-moisture mozzarella cheese, shredded
- 4 ounces pepperoni slices
- 1 fresh jalapeño, thinly sliced, seeds removed for less heat (or left in for more)
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons cornmeal, , for dusting
- 1 tablespoon olive oil, , for brushing crust
Instructions
- 1
Prepare the dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, use the dough hook for 5 minutes on medium-low speed.
⏱️ 10 min
- 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 60 min
- 4
While the dough rises, prepare the pizza sauce: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside.
⏱️ 20 min
- 5
Preheat your oven: Place a pizza stone or baking steel in the oven and preheat to 475°F for at least 30 minutes, or up to an hour, before baking. This ensures a crispy crust.
⏱️ 30 min•🌡️ 475
- 6
Assemble the pizza: Once the dough has risen, gently punch it down and divide it into two equal balls. On a lightly floured surface, or a surface dusted with cornmeal (for easier transfer), stretch or roll one dough ball into a 12-inch circle. Carefully transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal.
⏱️ 5 min
- 7
Spread half of the prepared pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the shredded mozzarella cheese, then arrange half of the pepperoni slices and half of the jalapeño slices over the cheese. Finish with a sprinkle of grated Parmesan cheese.
⏱️ 5 min
- 8
Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Brush the crust with a little olive oil halfway through baking for extra crispiness and flavor.
⏱️ 15 min•🌡️ 475
- 9
Remove the pizza from the oven and let it cool on a cutting board for a few minutes before slicing and serving. Repeat steps 6-8 for the second pizza.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pepperoni and Jalapeño Pizza
Ingredients
For the Pizza Dough
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, , plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, , plus more for greasing
For the Pizza Sauce
- 15 ounces canned crushed tomatoes
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, , or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Toppings
- 8 ounces low-moisture mozzarella cheese, shredded
- 4 ounces pepperoni slices
- 1 fresh jalapeño, thinly sliced, seeds removed for less heat (or left in for more)
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons cornmeal, , for dusting
- 1 tablespoon olive oil, , for brushing crust
Instructions
- 1
Prepare the dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, use the dough hook for 5 minutes on medium-low speed.
⏱️ 10 min - 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 60 min - 4
While the dough rises, prepare the pizza sauce: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside.
⏱️ 20 min - 5
Preheat your oven: Place a pizza stone or baking steel in the oven and preheat to 475°F for at least 30 minutes, or up to an hour, before baking. This ensures a crispy crust.
⏱️ 30 min•🌡️ 475 - 6
Assemble the pizza: Once the dough has risen, gently punch it down and divide it into two equal balls. On a lightly floured surface, or a surface dusted with cornmeal (for easier transfer), stretch or roll one dough ball into a 12-inch circle. Carefully transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal.
⏱️ 5 min - 7
Spread half of the prepared pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the shredded mozzarella cheese, then arrange half of the pepperoni slices and half of the jalapeño slices over the cheese. Finish with a sprinkle of grated Parmesan cheese.
⏱️ 5 min - 8
Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Brush the crust with a little olive oil halfway through baking for extra crispiness and flavor.
⏱️ 15 min•🌡️ 475 - 9
Remove the pizza from the oven and let it cool on a cutting board for a few minutes before slicing and serving. Repeat steps 6-8 for the second pizza.
⏱️ 5 min