Thin Crust Pepperoni Pizza
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Thin crust pizza that has just the right amount of crispy to chewy ratio is topped with tomato sauce, the perfect amount of mozzarella cheese, summer sausage, and fresh basil. This organic pizza will take you down memory lane while enjoying a better for you pie!
If you love pizza, check out my BBQ Veggie Pizza, Supreme Pizza Pot Pie, or my Mushroom Broccoli Pizza!
Table of Contents
If you love pizza then you probably love pepperoni pizza. It is the most standard pizza out there, but that also means it's the most classic and nostalgic! This thin crust Pepperoni Pizza is the perfect balance of chewy and crusty pizza crust and it's topped with classic toppings like tomato sauce and mozzarella. But, I use Organic Prairie Summer Sausage on this pie that tastes very similar to pepperoni but it is more sophisticated in my opinion haha.
I do know a thing or two about pizza as I worked in a pizza place for years in high school. Yes, I answered the phone, took orders, made pizzas, assembled boxes, mopped the floors and more. Little did I know it would prepare me for later in life — doing all of those things in my bake shop for over a decade!
Just like at my bake shop, one of the perks of working at a pizza place was I got to bring home pizzas often. I got to experiment and make my own pizzas as well, which was always super fun as there are literally endless combinations for pizza! But, Thin Crust Pepperoni Pizza will forever be a favorite of mine. And I'm making this Thin Crust Pepperoni pizza with entirely organic ingredients so you can indulge mindfully.
Why You'll Love This Recipe
Flexible: No matter if you have a pizza oven, pizza stone, or just a traditional oven, you can make this pizza any way you like. I provide instructions for all!
Thin Crust: This Thin Crust Pepperoni Pizza has perfectly thin and chewy crust.
Nostalgic and Classic: I love this pizza because it's a true classic. When you're craving something nostalgic and comforting, this is it!
Organic Ingredients: I use completely organic ingredients in this recipe for Thin Crust Pepperoni Pizza, making pizza healthier than take out.
Ingredients
Pizza Dough: I use my homemade Thin Crust Pizza Dough recipe.
Tomato Sauce: You can use any kind of tomato sauce you want here. I used a simple store bought organic tomato basil sauce.
Mozzarella Cheese: I prefer to buy a block of organic mozzarella cheese and grate it myself. A lot of grated cheeses have additives in them to prevent them from caking or clumping, even organic ones! And sometimes those ingredients can upset my stomach, so this is why I stick to the block mozzarella cheese. But, you can buy whichever you like best. Read my post 5 Reasons to Grate Your Own Cheese.
Pepperonis: It is difficult to find organic pepperonis. So, I actually use Organic Prairie Summer Sausage on my pizzas and it looks and tastes just like pepperoni, the best organic version of it! But, you can also use Organic Valley Pepperoni, which you can buy online now.
Fresh Parmesan: This is something I always add on top of pizza. Optional, of course, but fresh parmesan beats the store bought kind any day!
Fresh Basil: This is optional, but totally necessary in my opinion. I love adding organic fresh basil on top of pizza! It gives it an amazing flavor.
Tools Neede
Half Sheet Pan (or pizza stone or pizza oven)
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Step by Step Instructions
Step 1
To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth. Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
Step 2
Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
Step 3
Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
Step 4
Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese and sausage.
Step 5
Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan and fresh basil.
Baker's Tips
- Make your pizza dough at least 24 to 48 hours in advance of when you plan to make the pizza. I know this is difficult to do sometimes as it involves planning. But, this will give you the best homemade pizza crust!
- Because my homemade pizza dough is so chewy and delicious, it can be challenging to roll out sometimes as the dough is so stretchy! Use your hands more over a rolling pin, I find this helps to move and stretch the dough (think like in a pizzeria!). And make sure to use extra flour as it can get sticky!
- You can bake this pizza on a baking sheet with parchment paper, on a pizza stone, or in your pizza oven. The pizza stone I have can be found here. And it works in the oven and also on the grill!
- Don't over sauce your pizza. It seems like you may not be putting enough sauce on, but trust me this dough cannot handle a ton of sauce or it becomes soggy. So, the key to crispy and chewy dough is less sauce.
- You can reheat extra pizza in the oven or in your air fryer for easy leftovers.
FAQ's
Yes, preheat pizza oven to 900°F and bake for 2 to 3 minutes.
The best way to reheat pizza is in your oven or toaster oven. Use a warm setting or 350°F and heat for about 5 minutes or until warm and the crust is crispy.
Craving More?
Thin Crust Pepperoni Pizza
Equipment
- Half Sheet Pan (or pizza stone or pizza oven)
Ingredients
Pizza Dough
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- ½ cup warm water (heaping)
- 2 teaspoons extra virgin olive oil
Toppings
- ½ cup tomato basil sauce
- 2 ½ cups shredded mozzarella cheese
- 12 ounces Organic Prairie Summer Sausage
- fresh parmesan
- fresh basil
Instructions
- To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
- Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
- Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese and sausage.
- Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned.
- Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan and fresh basil.
- Serve immediately.
Notes
Nutrition
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