Homemade Pepperoni Pizza (by Northbounder) Recipe

Looking for an easy Homemade Pepperoni Pizza (by Northbounder) recipe? Learn how to make Homemade Pepperoni Pizza (by Northbounder) using healthy ingredients.


Submitted by northbounder

Makes 8 servings



This is the perfect dough for a think crust pizza. You can make it the same day but it is best if you let it rise 24 hours in the refridgerator.

Recipe Ingredients for Homemade Pepperoni Pizza (by Northbounder)

1.16 pound bread flour
1 1/4 cup warm water
1 tablespoon olive oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
4 ounces tomato paste
3 1/2 ounces pepperoni
8 ounces mozzarella cheese

Recipe Directions for Homemade Pepperoni Pizza (by Northbounder)

  1. In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

  2. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!

  3. Preheat your oven to 500. If you have marbel or slate countertops you can roll this dough on the countertop without any flour outherwise you will need to roll it out on a floured surface. We like to roll it out reall thin.

  4. After you roll out the dough and put it on a lightly oiled pizza pan you will need to poke it all over with a fork. Put it in a 500 degree oven 7-8 minutes. Remove from oven and make your pizza.

  5. Start with a light coating of tomato paste then add your cheese followed by your pepperoni (cheese should always go after the tomato paste followed by whatever other toppings you choose).

  6. Put back in the oven and bake till the cheese is all melted. About 7 minutes.

Categories

Italian

Nutrition Facts
Serving Size 161.7g
Amount Per Serving
Calories
418
Calories from Fat
122
% Daily Value*
Total Fat
13.6g
21%
Saturated Fat
5.8g
29%
Trans Fat
0.2g
Cholesterol
28mg
9%
Sodium
662mg
28%
Potassium
291mg
8%
Total Carbohydrates
55.0g
18%
Dietary Fiber
2.5g
10%
Sugars
2.9g
Protein
17.9g
Vitamin A 7% Vitamin C 5%
Calcium 23% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in selenium
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