1 Hour Pepperoni Pizza

Recipe Cost $9.93

Recipe Serving Cost $1.25

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This 1 Hour Pepperoni Pizza recipe is so easy to make and the quickest pizza dough recipe I’ve ever used. This recipe makes 2 large 16-inch pizzas and costs just $9.93 to make and $1.25 per serving! 

The toppings on a pizza are great but let’s be honest, the real star of a pizza dough recipe is just that, the dough. Pizza dough can literally make or break your entire pizza experience. Have you ever had a pizza dough that was not quite right? Too crispy? Too chewy? Too thin? Too thick? Too tough? It is starting to sound like the story of Goldilocks and The Three Bears over here! 

This pizza dough recipe is the best because it is just right! It is a perfect blend of chewy and crispy at the same time. A delicious crust at a fraction of the cost of getting take out! And if that wasn’t awesome enough, this is a one-hour pizza recipe–from start to finish! Is this sounding just right yet?! We sure hope so! 

Our recipe for homemade pizza dough rises quick enough where you can have the entire pizza done from start to finish in just 1 hour! We’ve also included instructions for making the dough in a stand mixer, food processor, or by hand! 

PEPPERONI PIZZA RECIPE QUESTIONS ANSWERED:

Is yeast necessary for pizza dough?

Yeast is a pretty important ingredient in a pizza dough recipe. In fact, it might be the most important ingredient! Without the yeast, the dough will not rise. Dough that has not risen will not make a very good pizza, so do not forget to add the yeast! 

How long should you knead pizza dough?

People sometimes back away from working with dough because they are not sure how long to knead it or know when it is done. The unwritten rule for how long to knead bread is 2-3 minutes in a mixer or 10-12 minutes by hand. 

How do you activate yeast for pizza dough?

First, pour the warm water into a bowl and then stir in yeast. Let it sit for a few minutes and you will see bubbles begin to form as the yeast dissolves. Once this happens the yeast has been activated. 

How to get the kids involved with this Pepperoni Pizza recipe:

• Ages 2-3: Let them pour the flour and yeast mixture into the mixer or bowl. Let them help with placing toppings on top of the pizza. I’m sure they’ll also love helping you knead the dough if you’re using the kneading by hand method. 
• Ages 4-5: Let your kiddos mix the flour and yeast mixture. Teach them how to turn on and off the mixer. They can also help top the pizzas with the sauce, cheese, and pepperoni. 
• Ages 6-8: Teach them about kneading the dough and let them assist in the process and then top the pizzas with desired toppings. 
• Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 
• Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.

The Pizza Flavor and Recipe Variations:

•  The flavor variations for homemade pizza are endless. It is always fun to put out a few toppings and let your kids make their own pizzas. Some of our favorite items include pepperoni, cheese, sausage, olives, bell peppers, pineapple, ham, onions, mushrooms, bacon, bbq sauce, and chicken.
• As a general guideline, you don’t want any more than 4 ounces of total toppings on each pizza. If you load the pizza up with too many toppings, you run the risk of a soggy pizza! 

What to Serve with 1-Hour Pepperoni Pizza:

• Throw together a quick tossed salad and you’ll have a great meal! 
• Our Easy Garlic Bread would be delicious with this pizza, too.

More Pizza Recipes:

• Pepperoni Pizza Rolls
• Easy Taco Pizza
• French Bread Pizza

How long is this good for:

• Serve: The pizza can be left at room temperature for up to 90 minutes. 
• Store: Leftovers can be stored in an airtight container or in aluminum foil in the refrigerator. 
• Freeze: You can freeze slices of cooked pizza. I suggest wrapping individual slices in foil and then placing them in gallon-sized Ziploc bags. To reheat, unwrap the pizza and place it on a baking sheet. Place in a 350-degree oven until it is heated through and the crust is crisp again about 10-15 minutes. 

How much will this 1 Hour Pepperoni Pizza cost:

RECIPE COST: $9.93

PER SERVING COST: $1.25

To find out more on how we price our recipes, check out Budget Recipes Explained.

• 1 ¾ cup warm water – $0.00
• 2 Tablespoons instant yeast – $0.18
• 3 1/2 Tablespoons olive oil divided – $0.45
• 1 ½ teaspoons salt – $0.02
• 4 ¼ cups bread flour (22 ounces) – $0.64
• 1 teaspoon yellow cornmeal – $0.01
• 14 oz jar pizza sauce – $1.37
• ½ cup grated Parmesan cheese – $0.99
• 4 cups shredded mozzarella cheese – $4.58
• 3 oz sliced pepperoni – $1.69

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5 from 7 votes

1 Hour Pepperoni Pizza

Recipe Cost $9.93

Recipe Serving Cost $1.25

This 1 Hour Pepperoni Pizza recipe is so easy to make and the quickest pizza recipe I’ve ever used. This recipe makes 2 large 16-inch pizzas and costs just $9.93 to make and $1.25 per serving! 

Prep Time31 mins

Cook Time24 mins

COOLING TIME5 mins

Total Time1 hr

Course: Main Course

Cuisine: Italian

Keyword: pizza

Servings: 8 people

Calories: 557kcal

Equipment

• stand mixer OR food processor OR large bowl with wooden spoon
• large bowl or proofing container with a lid
• rolling pin
• pizza stone
• 2, 16-inch pizza pans

Ingredients

FOR THE PIZZA DOUGH

• 1 ¾ cup warm water between 90-100 degrees F
• 2 Tablespoons instant yeast
• 3 1/2 Tablespoons olive oil divided
• 1 ½ teaspoons salt
• 4 ¼ cups bread flour (22 ounces) plus more for dusting
• 1 teaspoon yellow cornmeal

FOR THE PIZZAS

• 14 oz jar pizza sauce
• ½ cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese
• 3 oz sliced pepperoni

US Customary - Metric

Instructions

MAKE THE DOUGH:

• Measure water into a 2-cup liquid measuring cup, and then add yeast and give it a quick stir. Let the mixture sit until yeast is dissolved and a bit frothy, about 2-3 minutes. Mix in 2 tablespoons of olive oil to yeast mixture.

MIXING BY STAND MIXER DIRECTIONS (my preferred method):

• Meanwhile, in a bowl of a stand mixer fitted with paddle attachment mix together bread flour and salt until combined. With the mixer running on low, slowly pour in yeast mixture and mix until a cohesive dough forms. Stop mixer and switch to a dough hook. Knead on medium speed until smooth, about 2-3 minutes. Form dough into a smooth, round ball and proceed to steps to Let the Dough Rise.

MIXING BY FOOD PROCESSOR DIRECTIONS:

• Add flour and salt to the work bowl of a food processor and pulse with a steel blade to combine. Slowly pour in liquid ingredients and pulse together until ​cohesive dough ball forms. Continue to process until dough is smooth and elastic, about 30 seconds longer. Turn the dough out onto a lightly floured surface and knead by hand for a few seconds to form a smooth, round ball and proceed to steps to Let the Dough Rise.

MIXING BY HAND DIRECTIONS:

• In a large bowl combine the salt and half of the flour. Add the yeast mixture and mix until combined using a sturdy wooden spoon. Add the rest of the flour and mix until a cohesive dough forms. Lightly flour a counter-top and move the dough on top of the floured surface. Knead dough until smooth and elastic, about 8-10 minutes, using a minimal amount of flour while kneading. Form dough into a smooth, round ball and proceed to steps to Let the Dough Rise.

LET THE DOUGH RISE:

• Lightly oil a large bowl or container (see picture above of the container) with ½ tablespoon of olive oil. Move dough to prepared bowl or container and roll the dough around in the oil to lightly coat. Cover bowl with plastic wrap or place the container’s lid on and let the dough rise until double in size, about 15-20 minutes.
• While the dough is rising, move the oven rack to the second-highest position. Place a pizza stone on the rack and preheat oven to 500 degrees F.

ROLL OUT AND TOP THE PIZZA:

• Deflate the dough by punching it down. Divide the dough in 2 and move one of the dough halves to lightly floured countertop. Cover the other half with plastic wrap. Roll the dough out into a 12-inch circle. Then, transfer the dough to a lightly greased 16-inch pizza pan that has been sprinkled with ½ teaspoon of cornmeal. Gently stretch the dough so it fills the pan. If the dough is really snapping back while you’re trying to press and stretch it, then cover it with a damp paper towel and let the dough relax for 5 minutes before starting again to get the dough to 16 inches. Brush ½ tablespoon of olive oil around the outer edge of the dough.
• Spread half the jar of sauce over the dough. Sprinkle the ¼ cup of Parmesan and 2 cups of mozzarella cheese evenly over the pizza followed by half of the pepperoni. Place the pizza pan directly on top of the pizza stone. Bake for 8-12 minutes or until the crust is golden and the cheese is bubbly. Remove the pizza from the oven, and let it sit for 5 minutes before slicing into 8 pieces and serving.
• Repeat the "Roll out and top the pizza steps" above with remaining dough (you will probably have to punch it down again), olive oil, sauce, cheese, and pepperoni.

Nutrition

Calories: 557kcal | Carbohydrates: 53g | Protein: 26g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 1335mg | Potassium: 320mg | Fiber: 3g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 3mg | Calcium: 373mg | Iron: 2mg

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