Classic Italian pizza with pepperoni and mozzarella
Origin of the recipe
Classic pizza with tomato sauce, mozzarella, and pepperoni is a modern interpretation of the Neapolitan tradition. Its origins lie in Naples, Italy, where the first street vendors selling "pizza Margherita" appeared as early as the 18th century. Today, this version is one of the most popular worldwide, especially in the US and Europe, thanks to its simplicity and rich flavor.
What do you need for cooking?
Ingredients
For the dough (for 2 pizzas with a diameter of ~30 cm):
-
Flour, premium grade
-
Warm water
-
Dry yeast
-
Sugar
-
Salt
-
Olive oil
For the filling (for 1 pizza):
-
Tomato sauce
-
Mozzarella cheese
-
Pepperoni sausage
-
Tomatoes
Kitchen utensils
- Board
- Spoon and fork
- Baking tray
- Parchment
- deep bowl
- Pizza cutter
- Flour sieve
Step-by-step recipe
Step 1:
Sift the flour through a sieve into a bowl - this will ensure the dough is airy and remove lumps.
Step 2:
In a separate bowl, dissolve the yeast in warm water with sugar, add a tablespoon of flour, stir and leave for 5-10 minutes in a warm place.
Step 3:
Add the yeast mixture to the flour, add salt and pour in the olive oil.
Step 4:
Mix with a spoon, then move on to kneading by hand - the dough should come together into a single lump in 5-10 minutes.
Step 5:
Knead until elastic: the dough should not stick to your hands and will spring back slightly when pressed.
Step 6:
Divide the dough into 2 equal portions, form into balls, cover, and let rest in a warm place for 40-60 minutes. The dough should approximately double in size.
Step 7:
Roll the dough out with your hands on a floured surface, starting in the center and stretching it out to the edges to form a circle with a raised edge.
Step 8:
Transfer the crust to a parchment-lined baking sheet. Spread the sauce in a spiral from the center outward.
Step 9:
Spread the grated cheese evenly, then top with tomatoes (if using) and pepperoni slices.
Step 10:
Bake in the oven at 240°C for 12-15 minutes, until the crust is golden and the cheese is bubbly.
Step 11:
Remove, let cool for 2 minutes, then slice with a pizza knife.
Cooking tips
Don't overdo the sauce—too much liquid will make the crust soggy and not crispy. Use grated mozzarella rather than chunky mozzarella—it melts more evenly and doesn't form puddles. If you don't have pepperoni, substitute salami or ham—but make sure it's dry and not too wet. For a crispy crust, bake on the bottom rack of the oven or on a pizza stone (if you have one). Before rolling out, the dough should be soft and elastic, but not sticky. If it's sticky, add a little flour, but no more than 10 g. Don't roll the dough too thin—the ideal thickness is 5–7 mm at the edges and 3–4 mm at the center. Bake on a dry, unoiled baking sheet—the parchment will prevent sticking and preserve the texture. Let the pizza rest for 2 minutes after baking—this will allow the cheese to set and prevent the pizza from falling apart when slicing.
