Pizzeria Style Pepperoni Pizza

Pizzeria Style Pepperoni Pizza

Before you close your browser, hear me out: this isn’t a boring pepperoni pizza recipe. This recipe is more about the technique behind making a great pizza like what you would get at a pizzeria and how to achieve that at home. It’s THE go-to pizza technique and recipe we use all the time. I absolutely love it and this is why I want to share it with you all today, and maybe save you a few bucks from ordering pizza :)

Jason and I adore this one pizza shop near our house. I’ve always tried to mimic how pizzerias make their pizzas but have never had great success. The dough is the trickiest for me. I don’t like my dough to be thick yet I don’t like thin crust either. I like my dough to be in between thick and thin. Thin enough where it isn’t paper-thin and thick enough where there’s still a bit of fluff to bite into. I have been looking high and low for the best pizza dough recipe, I even tried making my own, but every time, the dough would come out to be really poofy and thick. I then saw this thin crust recipe on Annie’s Eats site and of course, it was from Cook’s Illustrated and you KNOW you can’t go wrong with a recipe from Cook’s Illustrated.

Ingredients

  • *For the crust:
  • 3 cups bread flour
  • 2 tsp. granulated sugar
  • ½ tsp. instant yeast
  • 1⅓ cup ice water
  • 1 tbsp. vegetable oil
  • 1½ tsp. salt
  • ¼ cup cornmeal
  • *For the topping:
  • 1 cup of your favorite marinara sauce, homemade or store-bought
  • 2 cups shredded, whole-milk mozzarella cheese
  • Pepperoni slices
Read the whole recipe on Table for Two