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+ servings
A large homemade pizza cut into slices
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5 from 8 votes

1 Hour Pepperoni Pizza

Pizza night in 60 minutes? It's possible with this no-fuss, quick pizza dough recipe! Ditch the delivery and enjoy fresh, homemade pizza perfection faster than you can say "cheese!"
Prep Time31 minutes
Cook Time24 minutes
COOLING TIME5 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: pizza
Servings: 8 people
Calories: 557kcal
Cost: $12.44

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 ½ 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

Instructions

MAKE THE DOUGH:

  • Measure water into a 2-cup liquid measuring cup, then add yeast and stir it.
  • 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 (our preferred method):

  • Meanwhile, in a bowl of a stand mixer fitted with paddle attachment, mix bread flour and salt until combined.
  • With the mixer running on low, slowly pour in the yeast mixture and mix until a cohesive dough forms.
  • Stop the mixer and switch to a dough hook. Knead on medium speed until smooth, about 2-3 minutes.
  • Form the dough into a smooth, round ball and proceed to the steps of "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 until ​a cohesive dough ball forms.
  • Process until the dough is smooth and elastic, about 30 seconds longer.
  • Turn the dough onto a lightly floured surface and knead it by hand for a few seconds to form a smooth, round ball. Proceed to the steps of "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 countertop and move the dough onto the floured surface.
  • Knead dough until smooth and elastic, about 8-10 minutes, using minimal flour while kneading.
  • Form dough into a smooth, round ball and proceed to the steps of "Let the Dough Rise."

LET THE DOUGH RISE:

  • Lightly oil a large bowl or container with ½ tablespoon of olive oil.
  • Move the dough to the prepared bowl or container and roll it around to coat it lightly.
  • Cover the bowl with plastic wrap or put on the container’s lid, 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:

  • Punch the dough down to deflate it. Divide the dough into two, and move one half to a 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 sprinkled with ½ teaspoon of cornmeal.
  • Gently stretch the dough so it fills the pan. If the dough snaps back while trying to press and stretch it, cover it with a damp paper towel and let it 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.

TOP AND BAKE:

  • Spread half the jar of sauce over the dough.
  • Sprinkle 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 cool for 5 minutes before slicing it into eight pieces and serving.
  • Repeat with the remaining dough, olive oil, sauce, cheese, and pepperoni.

Nutrition

Serving: 2slices | 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