kiwi
Classic Pepperoni Pizza
A 2-hour Italian-American dinner for 4 — 720 calories per serving.
per serving, estimated
A hand-stretched pizza with a crisp, chewy crust, tangy tomato sauce, melted mozzarella, and generous rounds of cupped, slightly crisped pepperoni.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 3 cups bread flour (plus more for dusting)
- 2¼ teaspoons instant yeast
- 1½ teaspoons Kosher salt
- 1 teaspoon Granulated sugar
- 1 cup warm water (about 110°F)
- 2 tablespoons extra-virgin olive oil (plus more for bowl and pan)
- 14 ounces crushed San Marzano tomatoes (one 14-oz can, hand-crushed)
- 2 cloves garlic (minced)
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes — optional
- 12 ounces low-moisture whole-milk mozzarella (freshly grated)
- 4 ounces pepperoni slices (thinly sliced, about 60–70 slices)
- 2 tablespoons fine semolina (for dusting the peel or pan)
Steps
Every amount is written into the step where you use it.
- Combine 3 cups bread flour, 2¼ teaspoons instant yeast, 1½ teaspoons kosher salt, and 1 teaspoon granulated sugar in a large bowl and whisk to distribute. 3 min
- Add 1 cup warm water (about 110°F) and 2 tablespoons olive oil to the flour mixture and stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 minutes until smooth and elastic. 11 min
- Shape the kneaded dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 hour. 60 min
- Mince 2 cloves of garlic and stir together with the hand-crushed San Marzano tomatoes, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes (optional) in a small bowl; season with a pinch of salt. 5 min
- Grate 12 ounces low-moisture whole-milk mozzarella on the large holes of a box grater and set aside. 6 min
- Place a rack in the lowest position of the oven and set a heavy baking sheet or pizza stone on it; preheat the oven to 500°F (260°C) for at least 30 minutes. 30 min
- Dust a work surface with bread flour, punch down the risen dough, and use your hands to stretch it into a roughly 14-inch round, working from the center outward and letting gravity help — avoid using a rolling pin. 6 min
- Dust a pizza peel or the back of a second baking sheet with 2 tablespoons fine semolina, lay the stretched dough on top, and give it a gentle shake to confirm it slides freely. 2 min
- Spread the tomato sauce evenly over the dough, leaving a ¾-inch border bare for the crust, then scatter all the mozzarella over the sauce in an even layer. 3 min
- Arrange the 4 ounces of pepperoni slices (about 60–70 slices) in a single, slightly overlapping layer across the cheese. 2 min
- Slide the pizza onto the preheated baking sheet or stone and bake at 500°F until the crust is deep golden and the pepperoni edges are curled and lightly crisped, 12–15 minutes. 14 min
- Transfer the pizza to a cutting board and let it rest for 3 minutes before slicing into 8 pieces and serving. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.