Pepperoni Pizza

In the Signature Style of Chef Shah Meer

1. Definition

Pepperoni Pizza is one of the most popular pizzas worldwide, known for its simplicity and bold flavor.

It is defined by:

Soft yet crisp pizza base

Rich tomato pizza sauce

Generous mozzarella cheese layer

Evenly distributed pepperoni slices

Light oregano finish after baking

In the philosophy of Chef Shah Meer, a perfect Pepperoni Pizza must maintain balance — cheese properly measured, pepperoni evenly spaced, and crust baked to golden perfection.

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2. History

Pepperoni Pizza originated in the United States in the early 20th century.

Although pizza itself comes from Italy, pepperoni — a spicy American-style cured sausage — was created by Italian immigrants in America. Over time, combining mozzarella cheese with pepperoni slices became the most ordered pizza style across North America and later globally.

Today, it remains the best-selling pizza flavor worldwide due to its simple yet satisfying taste.

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Recipe

3. Pizza Dough

Ingredients

.All-Purpose Flour – 1 kg (8 cups)
.Sugar – 30 g (2 tbsp)
.Semolina – 200 g (1¼ cups)
.Salt – 18 g (3 tsp)
.Milk Powder – 40 g (⅓ cup)
.Eggs – 2 large
.Baking Powder – 5 g (1 tsp)
.Instant Yeast – 15 g (1½ tbsp)
.Olive Oil – 30 g (2 tbsp)
.Water – 350–400 g (1½ to 1¾ cups)

Method – Dough Preparation

1. In a large bowl, mix flour, semolina, sugar, salt, milk powder, baking powder, and yeast.

2. Add eggs and olive oil.

3. Gradually add water and knead until soft dough forms.

4. Knead for 8–10 minutes until smooth and elastic.

5. Cover and let rise for 1–1½ hours until doubled in size.

6. Divide into dough balls according to pizza size. Rest 15–20 minutes before rolling.
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4. Mozzarella Cheese Guide (Per Pizza Size)

8-inch (Small) → 80 g mozzarella
12-inch (Medium) → 110 g mozzarella
14-inch (Large) → 130 g mozzarella
16-inch (Large) → 155 g mozzarella
18-inch (Large) → 180 g mozzarella

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5. Toppings

.Pizza Sauce – approx. ½ cup (120 g) for 12-inch
.Mozzarella Cheese – as per size above
.Pepperoni Slices – as required (even layer, not overcrowded)
.Dried Oregano – 1 pinch for garnish

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6. Assembling

1. Take dough ball according to desired size.

2. Start pressing gently in circular motion. Do not press from one side only — rotate the dough while pressing for even thickness.

3. Roll until it matches your pizza pan size.

4. Place in pizza mold/pan.

5. Using a fork or cutter, make small light pricks on the base to release trapped air.
(This prevents air bubbles during baking.)

6. Spread pizza sauce evenly across the surface. Do not overload. Ensure full coverage without thick pooling.

7. Add mozzarella cheese according to the size measurement. Spread evenly so base is fully covered.

8. Arrange pepperoni slices evenly over the cheese layer. Do not overlap excessively.
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7. Baking

1. Preheat oven to 180°C for 10–15 minutes.

2. Bake pizza for 15–20 minutes or until:

Cheese fully melts

Edges turn golden

Pepperoni slightly crisps at edges

3. After baking, sprinkle a pinch of oregano evenly on top.

4. Rest 3–4 minutes before slicing.

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Chef Shah Meer’s Professional Tips

Always measure cheese according to pizza size for consistent results.

Do not overload pepperoni; balance keeps pizza visually professional.

Preheated oven is essential for proper rise and crust texture.

For extra shine, lightly brush crust edges with olive oil before baking.

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Storage Guidelines

Refrigeration (Baked Pizza):
Store in airtight container for up to 2 days.

Reheating:
Reheat in oven at 170°C for 5–7 minutes for best texture. Avoid microwaving to maintain crispness.

Freezing Dough:
Dough balls can be frozen for up to 1 month. Thaw overnight in refrigerator before use.

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Pepperoni Pizza is a globally loved classic — simple, bold, and perfectly balanced in every slice.