Pepperoni Pizza
If you're a real pepperoni lover, feel free to increase the amount used on each pizza. Buy freshly sliced pepperoni from a deli counter rather than prepackaged slices.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Classic Crust dough or Bread Machine Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 1½ cups Slow-Simmered Tomato Sauce
- 1 cup shredded Parmesan cheese
- 3 cups shredded mozzarella cheese
- 8 ounces pepperoni, sliced
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread ¾ cup sauce in the center of each pizza, leaving one inch around the edges bare.
Sprinkle ½ cup Parmesan over the sauce on each pizza.
Distribute 1½ cups mozzarella evenly over each pizza, leaving edges bare. Distribute pepperoni slices evenly over each pizza.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
Passion for Pepperoni
Pepperoni is by far America's favorite pizza topping, accounting for more than a third of pizzas ordered. Pepperoni is a dry salami, made from beef, pork, veal, and spices. It's available in small- or large-diameter rolls and with varying levels of spiciness and moisture. Try several varieties to find your favorite.
