Description
This homemade pizza recipe guides you through creating a perfectly crispy 12-inch pizza with a golden crust, rich tomato sauce, and a generous blend of mozzarella and parmesan cheeses, topped with savory pepperoni. Using a hot pizza stone and a par-baking technique ensures a thoroughly cooked, flavorful pizza with a delightfully crispy base.
Ingredients
Scale
Pizza Dough
- 1 16 ounce ball of pizza dough (12 to 16 ounces is fine)
Oil
- 1 tablespoon olive oil (for rubbing dough and drizzling)
Pizza Toppings
- 1 cup pizza sauce
- 3 ounces thinly sliced mozzarella cheese
- 5 ounces shredded mozzarella cheese (about 1 and 1/4 cups)
- 2.5 ounces pepperoni (about half a 5 oz package)
- 2 tablespoons shredded parmesan cheese
Instructions
- Prepare the oven and stone. Place a pizza stone in the bottom third of your oven or use a rimmed baking sheet or pizza pan if you don’t have a stone. Preheat your oven to 550°F (or as high as it will go, at least 475°F) and let the stone preheat for at least 30 minutes for optimal heat retention.
- Prepare the workspace and dough. Rub your counter lightly with olive oil or dust with a little flour to prevent sticking. Place the dough ball in the center and gently stretch it outward by hand or with a rolling pin, rotating to form a roughly 12-inch circular shape. Shape the edges thicker for a crust. Transfer the dough onto parchment paper.
- Oil the dough. Drizzle about 1 tablespoon of olive oil over the dough and rub it evenly, especially on the edges, to create a moisture barrier for even cooking. For a thicker crust, let the dough rest for 10 minutes before proceeding.
- Par-bake the dough. Slide the dough on the parchment paper onto the hot pizza stone. Bake uncovered for 1 to 2 minutes until slightly puffed and partially cooked. Carefully remove it back onto the pizza peel or baking sheet. Poke down any large bubbles.
- Add toppings. Spread 1 cup of pizza sauce evenly over the dough. Layer 3 ounces of thinly sliced mozzarella, followed by 5 ounces of shredded mozzarella. Add 2.5 ounces of pepperoni or your preferred toppings. Finish by sprinkling 2 tablespoons of shredded parmesan cheese over the top.
- Final bake. Remove parchment paper and transfer the topped pizza directly onto the hot pizza stone. Bake for 8-12 minutes until the crust edges are golden brown and cheese is bubbly and slightly browned. If the top is browning too fast and the crust is underdone, tent with foil.
- Serve. Use a pizza peel to remove pizza from the oven and place it on a cooling rack to keep the crust crisp. After a couple minutes, transfer to a cutting board, slice into 8 pieces, and enjoy!
Notes
- If using my pizza dough recipe, you will have two balls of dough, so double the toppings accordingly if making both pizzas at once.
- Using parchment paper makes transferring the pizza easier.
- Par-baking ensures a crispy and fully cooked crust, preventing doughiness.
- If you don’t have a pizza stone, a rimmed baking sheet or pizza pan can be used but may impact crust crispiness.
- Topping amounts can be adjusted, but excessive cheese may weigh down the pizza and affect cooking.
- Be cautious transferring the pizza into the hot oven to avoid burns or accidents.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
