Pepperoni Pizza Recipe Uk Easy

Create the perfect homemade pepperoni pizzas with simple steps and expert tips for how to make pizza from scratch. They'll put any takeaway to shame!

Looking for the best homemade pizza recipe? Follow our recipe for how to make pepperoni pizza, then check out our margherita pizza, pizza pie and vegan pizza. Learn how to make your own pizza dough and pizza sauce, then read the lowdown on pizza styles and where to find them.

Thin, crisp dough with a bubbly, slightly chewy crust; stretchy, molten cheese; and a rich tomato sauce... nothing beats a top-notch pizza. This Italian-style pepperoni cheese pizza is so simple to make, and once you've mastered a basic pizza dough, the rest is down to the cooking.

Pepperoni Pizza Recipe

Making your own pizza dough isn't perhaps the quickest recipe in the world (it needs time to do its thing) but it's definitely worth making if you want that perfect, light-as-a-feather crust. The beauty of this recipe is that you can make absolutely perfect pizzas without needing a sourdough starter or bread oven – a hot frying pan and grill will do just as well.

A poolish is effectively a starter, as used when making sourdough, but using baker’s yeast. Using a poolish instead of adding dried yeast straight into the dough means there’s less yeast in the recipe overall, so the dough will take longer to rise (which makes it stronger, more elastic and better at retaining water). This long rising time makes for a light and bubbly dough, which will guarantee big, irregular blisters in the crust and just the right amount of chew. The long prove also gives the yeast more time to break down the flour, making for a golden, caramelised crust.

It's important to really work the dough once the salt has been incorporated. The dough hook (or your hand) breaks the gluten bonds and realigns them into long chains, which allows the dough to rise and become bubbly.

Pizza Dough Recipe

Holding a corner of the dough, stretching it up and folding it over on itself builds strength, tension and elasticity. It also stops too many large air bubbles from forming.

This is quite a wet dough, so you’ll need to use some flour to stop it sticking to the worksurface and hands. When it's time to move the pizza into the frying pan, the polenta acts like tiny ball bearings, sliding the dough easily into the hot pan. The polenta also gives a nutty, crunchy base to the bottom of the cooked pizza.

Using your fist at the beginning of the shaping process helps spread the dough out evenly. Once the dough base is large enough, you can start using your hands to manipulate it into a bigger circle. Keep your fingers together (the idea is to create a large, flat surface) so that you don't tear the dough or poke holes through it. Don't worry if you do make a mistake, though – just pinch the dough back together to seal the tear. Remember not to push on the edge of the dough base though – you don’t want to pop any lovely bubbles in that crust.

Homemade Pepperoni Pizza Recipe

When using this method instead of a conventional oven it’s important to use aggressive heat. Direct contact with a very hot pan will give you the crispest, most delicious pizza base. The weight of the toppings keeps the middle flat, while the crust inflates around it – watch as those huge, hollow blisters form. A flash under the grill will caramelise the crust and pepperoni, and will also serve to melt the cheese and bubble the tomato sauce.What if I told you that you could prep and cook the most delicious pizza in under 30mins? No yeast, no proofing, just good quality pizza goodness. Follow me…

Because sometimes you just need pizza and you need it NOW. Who’s got time to rest dough?! Also, the pressure of trying not to kill off the yeast is too much. Yes, I’m that guy who’s constantly surrounded by dead house plants.

Anywho, this dough makes a killer pizza crust, and IMO rivals a classic Italian dough. Yes, I did just say that. Here’s what you’ll need:

Easy Peasy Pizza (no Yeast!)

Process shots: whisk together flour, baking powder, salt and sugar (photo 1), make a well (photo 2), pour in water and oil (photo 3), use a spatula to roughly form the dough (photo 4), knead on a floured surface for a few mins (photo 5), roll into a circle (photo 6).

Straight off the bat I recommend using a pizza tray, preferably with holes to allow the hot air to circulate around the bottom of the pizza. You’ll also want to lightly flour it before you add the dough, just so it doesn’t stick.

Process shots: sprinkle flour on pizza tray (photo 1), add pizza base (photo 2), add pizza sauce (photo 3), add mozzarella (photo 4), add pepperoni (photo 5), sprinkle with oregano and chilli flakes (photo 6).

Soft And Fluffy Pizza Dough Recipe

The main thing to consider when baking the pizza is making sure the temperature is HOT. You’ll want to preheat the oven as soon as you start prepping, just so it’s at the perfect temp when the pizza goes in.

Roasting the pizza in a scorching hot oven ensures the base cooks at an even rate that the toppings cook and the cheese melts. It also offers that gorgeous crispy, crunchy crust you’re looking for!

I tend to serve this for Date Night, because it makes the perfect sized pizza for two. If I’m feeling wild I’ll also serve with Garlic Bread and/or Wedges or Fries!

Margarita Pizza Recipe

A) Flour - I find Bread Flour gives the pizza a bit more structure. Slightly chewier and more 'pizza-like'. However, I have tried this multiple times with all purpose/plain flour and the difference is minimal, so just use that if you have it. 00 Italian flour also works well.

B) Consistency - The dough should be slightly tacky, but not so much it sticks to the surface or your fingers.  I recommend weighing the flour so you can get it accurate first time around. Not a big deal though if it's still off, you can add a pinch of flour or a few drops of water to adjust if needed.

C) Mozzarella - Grated firm mozzarella works great because you get a good coverage and it's low in moisture. However I've more often than not got fresh mozzarella, so I tend to use that. If you're using fresh mozzarella it's essential you press down on the slices with paper towels to remove as much moisture as possible, or you risk a soggy pizza!

Pizza Roll Ups

D) Toppings - You can use whatever toppings you fancy, pepperoni is just my fave! Just remember that sometimes less is more with pizza. I know it's tempting to add a bucket of pizza sauce and a shed load of cheese and toppings, but this will not only add a huge amount of excess moisture to the pizza, but it'll also weigh down on the base so it doesn't rise as much.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

If you loved this Pizza Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

Pepperoni Pizza Rolls Recipe

Posted by bankkong639

Tweet