This pepperoni pizza has a gorgeous hand stretched thin crust, just the right amount of acidity from a no-cook tomato sauce, an even blanket of gorgeously browned mozzarella cheese, crispy pepperoni, and fresh basil to finish.
It bakes up in just a few minutes on a pre-heated baking steel and is a great addition to any pizza night.
I've shared so many unique pizza recipes on my site already, it's about time I made a space for the one I make most often: plain thin crust pepperoni pizza!
Domino's Thin Crust Pizza Recipe
To make as cheese and pepperoni pizza, but there are a few tips and techniques I've picked up in my years of pizza making that I wanted to share with you.
Looking to level up your pepperoni pizza? Try my loaded thin crust supreme pizza or my hot honey pizza with goat cheese.
Before doing my own deep dive into homemade pizza making, I thought most pizza doughs were fairly similar. That all types of mozzarella cheeses were interchangeable. That any old tomato sauce would work just fine. Oh how wrong I was.
Homemade Pizza Dough For Beginners
A well made thin crust pepperoni pizza hot out of the oven with a leopard-spotted bottom, crisp-chewy outer crust and balanced ratio of sauce to cheese to toppings is elegant in its simplicity.
Simple recipes are all about the specifics. You can certainly use different cheeses or pepperoni or sauces or pizza doughs and techniques than what I recommend and still end up with a tasty pepperoni pizza. But if you'll get a slightly different pizza than what you see here.
You don't need to get fancy to make a gorgeous pepperoni pizza at home. Like I said, it's simple! But there are a few things you can do to make yours turn out reliably well every time.
Thin Crust Pizza
I've tried at least a dozen brands and styles of mozzarella cheese on my pizzas over the years. The one I keep coming back to is also the one used by many American pizza makers for this style of thin crust pizza: Low-Moisture Whole Milk Mozzarella cheese.
When you use low-moisture whole milk mozzarella cheese on your pizza, you'll get a flat, even layer of cheese with small spots of browning across the surface. The cheese strands completely melt into one another, creating a beautifully dimpled surface with dots of sauce peeking through.
For pure meltability, nothing beats low-moisture mozzarella. While fresh mozz exudes water as it melts and becomes more soupy than melty, The best low-moisture mozzarella should stretch and stretch, yet still remain dry enough that the pizza crust remains intact. Serious Eats, ranking the best low-moisture mozzarella cheeses for pizza
The Art Of Thin Crust Tavern Style Pizza At Home
In the heat of the oven, the fat in the pepperoni melts out onto the surface of the pizza. A high moisture cheese + a high fat topping means you'll
Depending on the brand and the amount of fat in the pepperoni you choose, pepperoni can add a lot of grease to your pizza, so I tend to use a less is more approach.
Don't get me wrong, I love a good greasy pizza. There is absolutely nothing wrong with fat in your food. I just prefer a suitably greasy pepperoni pizza with a sturdy thin crust bottom to a
Easy Thin Base Pizza Crust Recipe
Too much grease can prevent the bottom of the crust from crisping, so make sure you leave some space between your pepperoni slices!
Start by preheating your oven to 500°F with a baking steel or pizza stone (read mybaking steel reviewto know why I recommend a steel over a stone!) arranged as close to the heating unit as possible.
Pizzas are best when they cook quickly at high heat, and a baking steel helps bring your home oven closer in temperature (550°F) to the high heat of a wood fired pizza oven (700°-900°F).
Best Thin Crust Pizza (crispy Crunchy And Light Pizza Crust)
In most ovens, you'll want it about 7 inches below the broiler unit at the top of your oven. In ovens with a bottom drawer broiler, just get the baking steel as close to the heating unit in the oven as possible, and place an inverted sheet pan in the broiler area.
Take your pizza dough out of the fridge 60-90 minutes before you plan to stretch it, preheat the baking steel for at least 60 minutes, and use this time to prep the sauce and pizza toppings.
To get a chewy outer crust with a crispy thin crust pizza bottom, you need to hand stretch your pizza dough. This allows you to control the thickness of the outer crust while getting that nice, thin crust bottom.
Homemade Thin Crust Pizza {the Best Ever!}
Pre-shaping the dough and storing it in round deli containers in the fridge trains the dough to hold its circle shape as it stretches. I've written all about how to do this in myguide to hand stretching pizza doughso head there for more detail.
As always, make sure you use plenty of flour, let gravity do most of the work, and stretch on the backs of your hands as the dough gets thinner so you don't poke holes through the dough!
If at any time the dough seems like it's going to tear or it's fighting you and doesn't want to stretch, let it rest for a few minutes (even just 60 seconds!) on the counter.
Class Time: Thin Crust Pizza 101
Why semolina flour?Semolina flour is coarser and rounder than all purpose flour and will help your pizza slide off the peel and onto the baking steel easily. This is another tip I picked up from Andris, the founder of the Baking Steel company. He uses a 50/50 blend of all purpose and semolina flours, but I find I prefer just the semolina.
No matter your cooking ability, making a pizza is one of those things almost everyone knows how to do. I won't belabor the process here. But I do have a few quick tips to share, so let's get to it.
Spread a thin layer of pizza sauce with the back of a spoon. You want about 2 ounces of pizza sauce, approximately two tablespoons.
Easy Same Day Pizza Dough
Get the sauce closer to the edge than you think. You only need about half an inch of bare crust around the outside rim.
Why do you spread pizza sauce with the back of a spoon?The curved back of the spoon glides gently over the delicate pizza dough.
Because the edges of the spoon are curved away from the dough, they won't catch or tear it the way a knife or spatula would!
Instant Veg Pizza
Spread the cheese in an even layer on top of the sauce. You want to be able to see the sauce peeking through it.
Give the pizza a little shimmy back and forth on the pizza peel to make sure it isn't stuck.If any parts seem to be sticking, carefully lift them up and dust additional flour underneath.
Cook this thin crust pepperoni pizza for about 2-3 minutes, then use the peel or a long spatula to help rotate the pizza and bake 2-3 minutes more. This helps avoid hot spots in the oven for even browning.
No Yeast Thin Crust Pizza Recipe
Remove the pepperoni pizza from the oven with the peel (sometimes it helps to use a pair of tongs to gently grip the edge of the crust and tug it onto the peel). Top with thinly sliced fresh basil, then slice and serve immediately!
Note:Broilers are VERY hot and their power can vary widely from oven to oven. Once you switch to broiling, check on your pizza every 30 seconds to make sure it doesn't burn!
Every oven is different, but thin crust pizza does cook quickly —after the first 5 minutes on the steel, the pizza dough will be cooked through. After that, it's all about the cheese.
No Yeast Thin Crust Veggie Pizza Recipe By Archana's Kitchen
What you're really looking at to determine if it's done is the browning on the crust and cheese. Some of that comes down to personal preference!
Reheat day-old or cold pepperoni pizza in a dry skillet over medium heat, or on a foil-lined baking sheet in the oven at 350F for 10-15 minutes (or until the cheese is melted again).
This pizza sauce recipe makes enough for 3-4 medium (10-16) pizzas. The sauce will stay good in the fridge for up to 7 days, or can be frozen for up to 3 months. After 3 months it won't be bad but you may notice a degradation in flavor or texture.
Best Easy Pizza Dough
I haven't tested any other methods, so can't tell you precisely how to do this. There are plenty of resources online that can guide you through the process of using an inverted baking sheet or pizza screen/pizza pan instead. Look for instructions that use a high temperature (500°F+) and a short cooking time for best results.
This pizza doesn't work super well with the popular cupping pepperoni. It's not sturdy enough to support all that weight. The cupping style of pepperoni works better on a pizza with a thicker crust and thicker cheese layer. That said, it's not like anyone's going to stop you if you really want to use them here. It's your pizza! You're in charge!
Yes, and no. It was certainly inspired by New York-style pizzas. And in the sense that this is a hand-stretched, thin crust pizza with a simple uncooked tomato sauce flavored
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