Pepperoni Pizza with Homemade Dough and Marinara

Making the Perfect Pepperoni Pizza at Home: A Guide

There’s something uniquely satisfying about homemade pizza, and creating a classic pepperoni pizza from scratch is a delicious experience. With fresh ingredients, a carefully crafted dough, and the rich flavor of a homemade marinara sauce, you can make a pizza that rivals even the best pizzerias. For those who have the chance to use a multi-fuel wood-fired pizza oven like the Ooni, you’ll take your pizza to the next level, achieving the signature crispness and smoky flavor that only high-heat cooking can deliver.

The History of Wood-Fired Pizza

Pizza has a rich history that dates back centuries, originating in Naples, Italy, as a humble flatbread with simple toppings. Wood-fired ovens were an essential part of the process, used by Neapolitan pizza makers to bake pizzas quickly and evenly at extremely high temperatures. This traditional cooking method imparts a smoky flavor to the crust and produces the perfect balance of crunch and chewiness. Today, Neapolitan pizza is protected by strict guidelines in Italy, ensuring that authentic pizzas are made with specific ingredients and cooked in wood-fired ovens at around 900°F.

Why Wood-Fired Pizza is Superior

Compared to standard kitchen ovens, which typically max out at around 500°F, wood-fired ovens can reach nearly twice that temperature. This intense heat cooks the pizza quickly, usually in 60-90 seconds, which produces a distinct texture. The dough gets a lightly charred, crispy exterior while remaining soft and airy inside. Additionally, the open flame of a wood fire infuses the crust with subtle smoky notes, adding complexity to the flavor.

For home cooks, investing in a multi-fuel pizza oven, like the Ooni Karu 16″, opens up a new world of possibilities. This oven allows you to switch between wood, charcoal, and gas as fuel sources, offering versatility for different flavor profiles and convenience levels. I’ll be doing a video demonstration with the Ooni Karu 16 to show just how effective and easy it is to use for achieving that authentic, pizzeria-quality crust right at home.

The Benefits of Homemade Pizza

Making pizza from scratch offers benefits beyond flavor. Here’s why homemade pizza is a rewarding experience:

1. Control Over Ingredients: When you make pizza at home, you decide what goes into every component. This means no preservatives, artificial flavors, or additives—just fresh, quality ingredients.
2. Customizable Flavor and Texture: From the type of flour used in the dough to the choice of toppings, homemade pizza is fully customizable. You can adjust the thickness of the crust, the amount of cheese, and the type of sauce to suit your preferences.
3. Cost-Effective: Making pizza at home can save money in the long run, especially if you’re a regular pizza eater. While initial investments in equipment, such as a pizza stone or wood-fired oven, might add up, you’ll spend far less per pizza compared to dining out.
4. Fun and Rewarding Process: Making pizza from scratch is a hands-on activity that’s fun to do alone or with friends and family. Kneading the dough, layering toppings, and watching it bake to perfection brings a sense of accomplishment and enjoyment.

Essential Ingredients for Homemade Pepperoni Pizza

Creating a great pizza relies on using fresh, quality ingredients. Here’s a quick look at the key components of a pepperoni pizza:

• Dough: The foundation of a great pizza is a well-made dough. Using high-gluten flour provides elasticity, resulting in a chewy and crisp crust. The dough benefits from a cold fermentation in the refrigerator, which enhances flavor and texture.
• Marinara Sauce: A homemade marinara sauce made with plum tomatoes, garlic, onions, and fresh basil creates a robust and rich flavor base for the pizza. Simmering the sauce for about an hour deepens its flavors, and a hint of tomato paste adds thickness.
• Cheese: Fresh mozzarella melts beautifully and provides the traditional creamy texture associated with classic pizzas. Adding Parmesan or Romano cheese after baking gives a salty, nutty kick.
• Toppings: Pepperoni is a classic topping for good reason—it brings spice, fat, and salt, which complement the creamy cheese and tangy sauce. When it cooks, pepperoni crisps up and releases its flavorful oils onto the pizza, adding depth to each bite.

Using the Ooni Karu 16 Pro 2 Multi-Fuel Pizza Oven

The Ooni Karu 16 Multi-Fuel Pizza Oven is a fantastic choice for pizza enthusiasts looking to create restaurant-quality pizzas at home. This oven allows you to cook with either wood or gas, making it flexible for different cooking experiences. When using wood, you’ll get that authentic smoky flavor reminiscent of traditional Neapolitan pizzas. On gas, it’s convenient for quick heating and consistent results.

With the Ooni Karu 16, you can reach temperatures as high as 950°F, which is ideal for creating a perfect pizza in just 60-90 seconds. This high heat locks in moisture while crisping up the crust, giving you that sought-after combination of airy, chewy, and crispy textures.

Tips for Making the Best Homemade Pepperoni Pizza

1. Use High-Quality Ingredients: The better the ingredients, the better the pizza. Opt for fresh mozzarella, high-gluten flour, and good-quality pepperoni.
2. Let the Dough Rest Overnight: Cold fermentation in the fridge allows the dough to develop flavor, resulting in a more complex, tasty crust.
3. Preheat Your Oven Properly: Whether you’re using an Ooni or a regular oven, make sure it’s preheated to the highest temperature possible. This ensures that the dough cooks evenly and quickly, preventing it from becoming dense or soggy.
4. Brush the Crust with Garlic-Infused Oil: For added flavor, brush the crust with garlic oil before baking. This not only enhances the taste but also gives the crust a beautiful golden color.
5. Finish with Fresh Herbs and Cheese: After baking, sprinkle the pizza with fresh basil chiffonade and a little grated Parmesan or Romano. These finishing touches add extra flavor and aroma.

Exploring Other Types of Homemade Pizzas

While pepperoni is a classic, there’s a whole world of homemade pizzas to explore:

• Sheet Pan Pizza: For a crowd, a large sheet pan pizza is easy to prepare and serves multiple people. The thicker crust is also great for absorbing more sauce and toppings.
• Pan Pizza: Known for its thicker, softer crust, pan pizza is baked in a cast-iron skillet or deep pan, resulting in a crispy, caramelized crust on the bottom.
• Neapolitan Pizza: Traditional Neapolitan pizzas are baked in a wood-fired oven with simple toppings like mozzarella, tomatoes, and basil. They’re known for their thin, soft, and slightly charred crust.

Conclusion: Homemade Pizza is Worth the Effort

Whether you’re making a classic pepperoni pizza or experimenting with new flavors, the process of making pizza at home is fun, customizable, and results in a fresher, better-tasting pizza than any store-bought option. A wood-fired pizza oven like the Ooni Karu 16 enhances this experience, giving your pizza a crispy, smoky flavor that elevates it to restaurant quality.

So, gather your ingredients, preheat that oven, and enjoy the satisfaction of making the best homemade pizza you’ve ever tasted.

Pepperoni Pizza with Homemade Dough and Marinara

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• Author: Kevin

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Description

There’s nothing quite like a homemade pizza, especially when you make each component from scratch. With fresh ingredients, you have full control over the flavors and quality, resulting in a pizza that outshines any frozen or store-bought option. Using a multi-fuel wood-fired oven like the Ooni takes it up another level, giving your pizza a unique smoky flavor and perfect, crisped crust that you won’t achieve in a regular oven.

Here’s a step-by-step guide to making an unforgettable pepperoni pizza with a robust marinara and a crispy-chewy homemade crust.

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Ingredients

For the Dough:

• Dry Active Yeast: 2 teaspoons or 1 small packet
• Baking Powder: 1 tablespoon
• Honey: 1 tablespoon
• Warm Water (110°F): 1/2 cup
• Salt: 1 tablespoon
• Granulated Garlic: 1 tablespoon
• High-Gluten Flour: 1 pound 12 ounces (or 29 ounces total)
• Room Temperature Water: 2 cups
• Olive Oil Blend (or Truffle Oil-my favorite ): 2 tablespoons
• Cold Water: 1/4 cup
• (Optional) Freshly Grated Parmesan: 1/4 cup

For the Marinara Sauce:

• Whole Plum Tomatoes: 14 ounces
• White Onion, sliced: 4 ounces (1/4 pound)
• Fresh Basil, chopped: 0.4 ounces
• Garlic Oil: 2 tablespoons
• Tomato Paste: 1 tablespoon
• Salt: 1/4 tablespoon (or to taste)

Pizza Toppings:

• Pepperoni Slices
• Shredded Mozzarella Cheese
• Garlic-Infused Oil (for brushing crust)
• Fresh Basil, chiffonade (thinly sliced)
• Freshly Grated Parmesan or Romano Cheese

Cook Mode Prevent your screen from going dark

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Instructions

Dough Directions

1. Bloom the Yeast: In a bowl, dissolve the yeast and honey in the warm water. Let it sit for 5 minutes until frothy.
2. Mix the Dough:
   • In a stand mixer, add half the flour, baking powder, granulated garlic, salt and parmesan cheese (optional). Start on low speed and slowly pour in the yeast mixture.
   • Once incorporated, gradually add the remaining flour.
3. Add Water and Oil:
   • Slowly pour in the room-temperature water until combined, followed by the oil.
   • Finally, add the cold water. Mix until the dough is smooth and pulls away from the sides (about 15 minutes on low speed).
4. Portion and Rest the Dough:
   • Remove the dough from the mixer and place it in a large oiled container, covered with plastic wrap. Let it rise for 1-2 hours until it has doubled in size.
   • Divide the dough into 7-10 oz balls, rolling in a ball each until smooth.
   • Place the dough balls on an oiled sheet pan or in individual containers, cover tightly with plastic wrap, and refrigerate overnight. This slow, cold fermentation enhances the flavor and results in a perfect texture for baking.

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Marinara Sauce Directions

1. Caramelize the Onions:
   • In a pot, heat half of the garlic oil and add the sliced onions. Cook on medium-low until the onions turn a deep amber color.
2. Blend Onions: Add the remaining garlic oil and blend the onions until smooth with an immersion blender or in a blender.
3. Combine Ingredients:
   • Place the tomatoes in a pot over medium-high heat. Add the caramelized onions and salt, then blend until smooth.
   • Add the tomato paste, stir, and let the sauce simmer on low heat for 1 hour, allowing flavors to deepen.
4. Finish with Basil: Stir in the chopped basil just before taking the sauce off the heat, adding a fresh layer of flavor.

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Pizza Assembly and Baking

1. Preheat the Oven: Preheat your Ooni Multi-Fuel Pizza Oven (or a regular oven) to its highest temperature (typically around 900°F for Ooni). The intense heat of a wood-fired oven results in a crispy, airy crust and imparts a slightly smoky flavor that elevates your homemade pizza to pizzeria-level quality.
2. Shape the Dough: On a lightly floured surface, stretch one dough ball into a 12-inch circle, keeping the edges slightly thicker to create a crust.
3. Add Sauce and Toppings:
   • Spread a thin layer of marinara sauce over the dough.
   • Sprinkle shredded mozzarella cheese evenly, then add a generous layer of pepperoni slices.
   • Brush the crust with garlic-infused oil for added flavor and aroma.
4. Bake the Pizza:
   • Slide the pizza onto a pizza peel and into the oven. Bake for 60-90 seconds in the Ooni, rotating as needed for even cooking. In a regular oven, it may take 10-12 minutes.
5. Finish with Fresh Toppings:
   • Once the pizza is out of the oven, sprinkle it with fresh basil chiffonade and a generous amount of freshly grated Parmesan or Romano cheese. These finishing touches add a pop of color and flavor.

Notes

Why a Wood-Fired Oven?

Using a multi-fuel wood-fired pizza oven like the Ooni takes your homemade pizza to the next level. Unlike conventional ovens, the Ooni reaches extremely high temperatures, creating a crisp exterior while keeping the inside airy and tender. The wood fire adds a subtle smoky layer to the crust, giving your pizza a flavor profile that’s truly exceptional and hard to achieve at home with a regular oven.

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