This pepperoni pizza recipe produces a quick and easy classic! Delicious homemade pizza crust and tomato sauce have never been easier.
Ingredients
- water: 0.5 cup
- CONTADINA Tomato Paste: 0.5 can (12 ounce can)
- oregano: 1 tsp (crushed, dried)
- basil: 1 tsp (crushed, dried)
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- sugar: 0.5 tsp
- salt: 0.5 tsp
- black pepper: 0.25 tsp
- ¼ cups all-purpose flour: 3 piece (or more if needed)
- FLEISCHMANN'S Pizza Crust Yeast or RapidRise Yeast: 2 envelopes (.25 ounce envelopes)
- sugar: 1 Tbsp
- ½ teaspoons salt: 1 piece
- ⅓ cups very warm water (120 degrees F to 130 degrees F): 1 piece
- oil: 0.33333 cup
- mozzarella cheese: 1 cup (to taste, shredded)
- HORMEL Pepperoni: 1 pack (6 ounce pack)
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C). Grease two 12-inch pizza pans.
-
Make sauce: Whisk together water, tomato paste, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper in a medium bowl until smooth. Set aside. Dotdash Meredith Food Studios
-
Make crust: Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky dough forms. Dotdash Meredith Food Studios
-
Transfer dough to a floured surface; knead until dough is smooth and elastic, about 4 minutes. Add more flour as needed. (If using RapidRise yeast, let dough rest, covered, for 10 minutes.)
-
Divide dough in half. Lightly flour your hands, then pat each piece of dough onto the prepared pizza pans. Dotdash Meredith Food Studios
-
Top dough with sauce, cheese, and pepperoni. Dotdash Meredith Food Studios
-
Bake in the preheated oven until crusts are browned and cheese is bubbly, 18 to 20 minutes. Rotate pizza pans between the top and bottom oven racks halfway through baking. Dotdash Meredith Food Studios
