Can I use instant yeast instead of active dry?

Absolutely! Instant yeast works great - just skip the sugar in the dough since it doesn't need activation. You can mix it right in with the dry ingredients. The rise time stays the same, though I sometimes get slightly better flavor with active dry.

How thin should I roll the crust?

I aim for about 1/4 inch thick - any thinner and it might tear, any thicker and you'll get doughy spots. But here's my trick: roll from the center outward, rotating the dough as you go. And don't stress about perfect circles - rustic is charming!

Why does my cheese slide off when I slice it?

Two culprits: cutting too soon (let it rest 2 minutes!) or overloading toppings. Also, if your sauce is too watery, it creates a slippery layer. I drain my sauce in a fine mesh strainer for 10 minutes before using - makes all the difference.

Can I make the dough ahead?

You bet! After the first rise, punch it down, wrap tightly in plastic, and refrigerate up to 24 hours. When ready, let it sit at room temp for 30 minutes before rolling. The cold ferment actually develops more flavor!

What if I don't have a pizza stone?

No worries! A heavy baking sheet works fine - just preheat it with the oven. For extra crispness, place it on the lowest rack. My grandma used to bake hers directly on the oven rack with cornmeal underneath - old-school perfection!

5 Secrets to Irresistible Homemade Pepperoni Pizza Perfection

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A simple and delicious homemade pepperoni pizza with a crispy crust, tangy tomato sauce, and melted cheese.

Author: Sophia Collins
Prep Time: 1 hour 15 mins
Cook Time: 15 mins
Total Time: 1 hour 30 mins
Yield: 1 large pizza (8 slices) 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

2 1/4 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 packet (2 1/4 tsp) active dry yeast
3/4 cup warm water
2 tbsp olive oil
1/2 cup tomato sauce
1 1/2 cups shredded mozzarella cheese
30 slices pepperoni
1 tsp dried oregano

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Instructions

Mix flour, sugar, salt, and yeast in a bowl.
Add warm water and olive oil, then knead into a dough.
Let the dough rise for 1 hour.
Preheat oven to 475°F (245°C).
Roll out the dough on a floured surface.
Spread tomato sauce evenly over the dough.
Sprinkle cheese and arrange pepperoni on top.
Bake for 12-15 minutes until crust is golden.

Notes

Let dough rest for best texture.
Use fresh mozzarella for better melt.
Adjust baking time based on oven.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 2g
Sodium: 620mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 12g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/homemade-pepperoni-pizza-recipe/