Description
This homemade pizza recipe teaches you how to make a perfect 12-inch pizza with a crispy crust, flavorful sauce, and a generous mix of cheeses and pepperoni. It includes a helpful par-baking step to ensure the crust is thoroughly cooked and crisp, topped with gooey mozzarella, zesty pepperoni, and parmesan cheese, baked to golden perfection in a high-temperature oven.
Ingredients
Scale
Pizza Dough
- 1 16-ounce ball of pizza dough (12 to 16 ounces is fine)
Toppings
- 1 tablespoon olive oil (for rubbing dough and drizzling)
- 1 cup pizza sauce
- 3 ounces thinly sliced mozzarella cheese
- 5 ounces shredded mozzarella cheese (about 1 and 1/4 cups)
- 2.5 ounces pepperoni (about half a 5 oz package)
- 2 tablespoons shredded parmesan cheese
Instructions
- Ingredient Prep: Ensure you have the correct amount of toppings for one 12-inch pizza. If you plan to make two pizzas, double the toppings accordingly.
- Preheat Oven and Pizza Stone: Place a pizza stone in the bottom third of your oven or use a rimmed baking sheet or pizza pan if you don’t have a stone. Preheat your oven to 550°F (or as high as it will go, minimum 475°F). Allow the stone to preheat for at least 30 minutes to ensure a hot surface for baking.
- Prepare Work Surface: Lightly oil your counter or dust it lightly with flour to prevent sticking. Avoid excess flour which can toughen the dough.
- Roll Out Dough: Place the ball of pizza dough on your prepared surface and gently pat and stretch it with your hands outward from the center until it measures roughly 12 inches in diameter. You may also use a rolling pin and then shape edges with fingers to form a thicker crust.
- Transfer Dough to Parchment: Place the rolled dough onto a square piece of parchment paper. Drizzle about 1 tablespoon of olive oil over the dough and rub it evenly, especially around the crust edges to help crispness.
- Optional Rest: For a thicker crust, let the rolled-out dough rest for 10 minutes before baking. This is optional.
- Par-Bake Dough: Slide the dough (on parchment) onto the hot pizza stone using a pizza peel or flat baking sheet. Bake for 1 to 2 minutes until the dough puffs slightly. Remove carefully back onto the peel, keeping the oven door closed to retain heat. Pop down any large bubbles in the crust.
- Add Toppings: While crust is par-baked, spread 1 cup pizza sauce over the dough, add 3 ounces thinly sliced mozzarella, then sprinkle 5 ounces shredded mozzarella cheese on top. Add about half the package of pepperoni or any preferred toppings. Finally, sprinkle 2 tablespoons shredded parmesan cheese over the toppings.
- Bake Pizza: Transfer the assembled pizza (without parchment) directly onto the hot pizza stone to bake. Bake for 8 to 12 minutes until crust edges are golden brown and cheese is bubbly and slightly browned. If the top browns too fast but the bottom remains pale, tent lightly with foil and continue baking until the base crisps.
- Cool and Serve: Use a pizza peel to remove the pizza from the oven. Transfer it immediately to a cooling rack to prevent sogginess on the bottom. Let cool for a few minutes, then cut into 8 slices and serve.
Notes
- Par-baking the dough before adding toppings ensures a crispy and fully cooked crust, avoiding a doughy center.
- If you don’t have a pizza stone, using a rimmed baking sheet or pizza pan works; just ensure a hot oven and cook directly on the pan.
- Adjust cheese and toppings to your preference, but avoid overloading which can inhibit even cooking.
- Resting dough after rolling out helps develop a thicker crust if desired, but can be skipped for quicker preparation.
- Using parchment paper helps easily transfer pizza dough in and out of the oven without tearing.
- Be cautious when sliding the pizza onto the stone as the oven and stone are extremely hot.
