1 Hour Pepperoni Pizza
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!
Servings: 8 people
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
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.
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