This pepperoni pizza is so good, you’ll forget delivery exists.
My kids love pizza, so pepperoni pizza is usually a surefire dinner win.
But if I’m being honest, I rarelymakepizza for my kids.
Nick Evans
I view pizza as a cheat night for me, and I get delivery.
If you want to try homemade pizza dough, start with ano-knead version.
It’s very easy to make and practically failsafe.
Nick Evans
(There are more, but let’s keep it simple!)
This is a reliable, low-stress method once you get the hang of it.
A large pizza cooks in 12 to 14 minutes on a hot stone.
Nick Evans
You’ll get a slightly thicker crust than you would with the pizza stone, but not deep-dish thickness.
Another Tip for a Great Crust: A Super Hot Oven!
But the rule still stands thatthe hotter your oven, the crispier and more delicious your crust will be.
Nick Evans
So, crank up your oven to 500F or even 550F if your oven can handle it.
If you go with thicker pepperoni slices, you’ll have a chewier texture.
It’s personal preference!
Nick Evans
But if you pile on a ton of pepperoni, you end up with a greasy mess.
This gives the pizza amazing pepperoni flavor.
I call it my “Bonus Pepperoni” layer!
Nick Evans
The Best Way to Reheat Leftover Pizza
hey,pleasedon’t microwave pizza!
Eat it cold before you microwave it.
If you microwave it, the crust becomes a soggy mess.
Nick Evans
The best way to reheat pizza is in a skillet, cast iron or similar.
Add a drizzle of oil over medium heat, and then add the pizza.
(Shout outBeau Jos Pizza!)
Nick Evans
They serve their pizza with honey butter on the side, which is great for dipping the crust.
I made the honey butter for me, but my kids were happy to scarf it down, too.
And it turns out Dad makes a good pizza!
Nick Evans
(Yes, yes they could.)
It’s always a winner.
If you are using my sauce recipe, stir together the ingredients.
Nick Evans
The sauce recipe makes just enough for one large pizza.
you’re free to easily double it if you are making more than one pizza.
Roll out dough on a lightly floured surface.
Nick Evans
For a large pizza, I like to roll my dough into about a 14-inch diameter circle.
Transfer the dough to a lightly dusted pizza peel.
Alternatively, fit it into a large cast-iron.
Add sauce in a light layer all over the pizza, leaving about 1/4-inch crust around the edges.
Chop half of the pepperoni and sprinkle it over the sauce.
Top the pizza with grated cheese and the rest of the pepperoni.
Season with black pepper.
If you’re using a pizza stone, carefully slide pizza into the center of the preheated pizza stone.
Cook for 6 minutes, then rotate the pizza halfway so it cooks evenly.
Cook for another 6 to 8 minutes, or until the crust is golden brown and charred in spots.
If you’re using a skillet, press the dough into a cast iron skillet and add toppings.
Use pizza peel to slide pizza out onto a cutting board.
Let the pizza rest for a minute and slice into pieces.
Season with fresh oregano (optional).
Serve while warm with a side salad.
Stir together the softened butter and honey, then serve alongside the pizza for crust dipping.
Store leftover pizza in the fridge for up to three days.
Reheat pizza in a sturdy skillet over medium heat with a drizzle of oil.
Cover skillet with a lid and cook until the cheese has melted and crust is crispy.
