Ingredients for Pepperoni Pan Pizza
- About 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt, plus more to taste
- 1 cup warm water (105-115°F)
- Not found; olive oil is specified in the recipe
- Not found; 1 (28 ounce) can crushed tomatoes is specified in the recipe
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- Not found in recipe
- Not found in recipe
- 1/4 teaspoon garlic powder
- Pepper to taste
- 1 1/2 cups pepperoni slices
- 1 1/2 cups shredded mozzarella cheese
- Not found in recipe
- Not found in recipe
- 3 tablespoons olive oil (2 tbsp in dough, 1 tbsp in sauce)
- 1 (28 ounce) can crushed tomatoes
- Nonstick cooking spray (for greasing pans)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pepperoni Pan Pizza? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pepperoni Pan Pizza
- In a large mixing bowl, combine 2 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, and 1 teaspoon salt.
- Add 1 cup warm water (105-115°F) and 2 tablespoons olive oil.
- Beat with a wooden spoon or electric mixer until smooth.
- Gradually add enough remaining flour (about 1/2 cup) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise for 10 minutes.
- Meanwhile, in a medium bowl, combine 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Preheat oven to 425°F (220°C).
- Divide the dough in half.
- Grease two 15x10x1 inch baking pans with nonstick cooking spray.
- Press each portion of dough into a prepared pan, pricking the surface generously with a fork.
- Bake for 12-16 minutes, or until the crust is lightly browned.
- Spread the tomato sauce evenly over each crust.
- Top with 1 1/2 cups pepperoni slices and 1 1/2 cups shredded mozzarella cheese.
- Bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before cutting into 9 squares per pizza.
- Enjoy your delicious homemade pepperoni pan pizzas!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
17g
Fat
55g
Carbs
12g
