Who doesn’t want to make their super-thin Neapolitan pizza at home? But getting that thin crust just right is a trick for those who’ve made homemade pizza. Today, we will explore creating an excellent thin-crust pepperoni pizza that you can make yourself!
Today, we are going to use a Solo Stove Pi outdoor pizza oven capable of reaching 900 degrees Fahrenheit, which is a lot more than your regular oven can achieve. This is going to really apply some heat to both the top and the bottom. And this provides the opportunity to try something fun—should the pepperoni be on top or below the cheese? You’ve likely already decided for yourself, but we will do half-and-half and discuss the differences.
Thin Crust Pepperoni Pizza Ingredients
We’re going to make the dough from scratch using simple ingredients, which is a little different than our Easy Peasy Pizza Dough. This recipe makes two 12” pizzas. It would also be suitable for one 16” pizza, but you would probably better use a pizza screen or pizza pan and not a peel/pizza stone.
- 3/4 teaspoon of active dry yeast
- 3/4 cup of lukewarm water
- 1 teaspoon of salt
- 2 teaspoons of olive oil, separated
- 1 1/2 cups of all-purpose flour plus some extra for stretching
- 2x 1/3 cup of pizza sauce (separated for each pizza)
- 2x 1/3 cup of grated mozzarella cheese (separated for each pizza)
- 2x 1/2 cup of pepperoni slices (separated for each pizza)
How to Make Thin Crust Pepperoni Pizza
Dough Preparation Instructions
- Start by adding your yeast to the warm water in a mixing bowl. If you have a stand mixer, you can add it right in the stand bowl. Let these two stand for 5 minutes—this is a little shorter than many recipes to reduce the dough from over proofing.
- After 5 minutes, mix in your flour, salt, and half of the oil at low speed using the hook attachment. Let this rest for 5 minutes.
- Separate the dough into two halves (unless you plan to make a single 16” pizza). Each half should weigh about 7.5 to 8 ounces.
- Cover the dough with a tea towel or plastic wrap and let the dough rest for at least 20 minutes to allow the gluten to “relax.” You can rest the dough for up to a day (in which case, refrigerate it). You can even smoke the dough at this stage to add a unique flavor.
This is probably the time to preheat your oven. If you’re using your indoor oven, then preheat to 450°F. If you’re using an outdoor pizza oven such as the Solo Stove Pi, you’ll want the pizza stone up to about 800°F degrees, which will take about 30 minutes.
Once your dough is prepped and risen, use one teaspoon of olive oil per dough half (or both for one larger pizza) and rub it over the surface of your dough. Using olive oil in your dough (and on your pizza sheet, if you’re using one) will help the pizza crisp up during cooking.
Stretching the Dough
Begin hand-stretching the dough out before moving on to the rolling pin. As the oil works into the dough and it gets sticky, lightly flour it to prevent sticking. Flip the dough frequently as you work it. You’ll probably find that using a rolling pin will help make the dough flat and uniform with less chance of a tear, but many would debate this with me!
Start from the center of the dough and stretch/roll outward. Regularly lift, turn, and flip the dough. Add flour to keep it from sticking to the work area or your rolling pin. Be patient to avoid creating folds or tearing the dough. Don’t fret too much if the pizza isn’t round. Getting a consistently thin crust while keeping it perfectly round is no easy feat, so if you can get the thickness right, let the pizza be the shape it needs to be.
Continue stretching the dough until it’s 12” in diameter, and lightly flour it so it does not stick.
Once the dough is rolled out, transfer it to your pizza peel, screen, or pan. Do this before you add the sauce and toppings to avoid a mess!
The Rolling Pin Debate
Many people prefer to hand-stretch their dough; although that takes some more technique, you shouldn’t shy away from it. Hand-stretching the dough helps preserve the gasses introduced by the yeast fermentation. That makes for an open structure in the crust, which many people like. But if you’re not comfortable with it, a rolling pin will help you make it thin and consistent. In addition, if you’re going for a wafer-thin pizza crust with more rigidity, the rolling pin is a good option for most folks.
Additional Thin Crust Tips
- It may not be the first thing you think of, but making sure your hands are clean is really important. Don’t use scented soaps or moisturizers. Get those hands surgeon-clean before you touch the dough!
- Many people prefer to let the dough rise for 24 hours (or more), and one might worry that it will introduce more air and make creating a really thin pizza more difficult. This isn’t true. Letting the dough develop overnight (or even a few days) will help develop more flavor. The pizza you see here rested for 24 hours before being rolled out, so we can put that worry to bed! And since this recipe makes two pizzas, you might make the second one tomorrow!
- Buying pre-made dough is fine, too, but a really thin crust is going to take a lot more elbow grease.
- You don’t want your dough cold. Room–temperature dough will stretch more easily and be less likely to pull back as you roll it out. Give refrigerated dough at least 30 minutes to come up to temperature before stretching it.
- If you’ve got a small rolling pin like this one, it can be handy to focus on rolling out small areas that are too thick without over-rolling the rest.
- If you tear a hole, you can fix it by pinching it together or tearing off a piece from the edge and pressing it back in. Patched holes will make launching a pizza from a peel more challenging, so don’t force the pizza to be too thin or too round. Because today’s pizza doesn’t have a ton of sauce, you can get more flavor by adding seasoning to the crust. Feel free to add salt, pepper, garlic, oregano, and other Italian seasoning!
Add The Toppings
Thin Crust Pepperoni Pizza will hold up a lot better with less sauce and less toppings. True Neapolitan pizzas don’t use “pizza sauce” like you’ll find at the grocery store. Instead, they’ll use more of a tomato sauce. While also delicious, these are more watery and can make the pizza softer. Practice with a thicker sauce while you perfect your technique. Go with a thin layer as well to reduce the water content. You should still be able to see the dough through the sauce across the entire pizza.
You can choose between larger slices of pepperoni or smaller slices (which make for little “roni cups”) or cut larger slices into smaller ones. Both the second and third options will result in more pepperoni distribution, so you can get some in each bite—something I prefer.
Of course, mozzarella is the most well-known pizza cheese. You can use either grated or sliced buffalo mozzarella balls. Because pepperoni is already distributed over the pizza, I prefer grated.
You can skip the pepperoni and add other ingredients, but you’ll likely want to keep it light and simple. Extra ingredients (especially ones with moisture) will make for a soggy crust and a floppy slice.
The Over/Under Debate
Do you put the pepperoni or the cheese on top?!? This is a matter of taste. The pepperoni will certainly cook differently if on top rather than under the cheese, and so will the cheese. Many folks prefer the extra browning (or even crisping) when the pepperoni is on top. The oil will render out, often staying inside the cupping pepperoni – those favoring pepperoni on top generally like the concentration of the flavor because of the oil.
Others find the little puddles of oil unappetizing—sometimes so much that they’ll dab it off with a napkin. That’s just a mess! If that’s you, try the pepperoni underneath. It has the hidden advantages of distributing the pepperoni flavor more throughout the pizza and slightly subduing it. The cheese top is also more uniform.
So we’ll show you both today with a half and half!
Special Consideration: Low-Moisture Cheese in a Very Hot Oven!
Just take care when using low-moisture mozzarella cheese in an outdoor pizza oven. Temps above 700F can cause the cheese on top to burn before the crust is done.
Thin Crust Pepperoni Pizza Cooking Instructions
We’re cooking with a Solo Stove Pi outdoor pizza oven, but this recipe can be cooked in your oven on or off of a pizza stone, pizza steel, or pizza pan. The most considerable variation will be the cooking time. If you’re using a wood-burning outdoor pizza oven, it’ll take a little effort managing the wood to get the proper temperature (especially if you’re also making and topping the pizza).
Note that if you plan to use a pizza stone, this thin-crust recipe will be hard to launch with a hot oven in front of you. You’re far better off starting the pizza on a steel or a cookie sheet and then transferring it to the pizza stone.
Cooking Time: Outdoor Pizza Oven
- Cook at >800°F
- 2-4 minutes
- Rotate a quarter turn 4 times
- Rest for 5 minutes before cutting, and eat immediately
Cooking Time: Pizza Stone Indoor Oven
- Cook at 450°F on a pizza pan or cookie sheet
- 7 minutes, then rotate
- 7 minutes, then use a spatula to transfer the pizza to the pizza stone
- The top of the pizza should already be browning, in which case, turn the oven off
- Leave in the oven for 5 extra minutes (transfer to the pizza stone if you have one)
- Remove and rest for 5 minutes before cutting, and eat immediately
Rotate the Pizza!
With the Solo Pi, get the stone to about 800°F degrees at the back (measured with an infra-red thermometer), and the front will generally be above 600°F – and that’s a big difference from front to back. That’s why it’s important to rotate the pizza during cooking. Even in a conventional oven, there is still variation, so it’s good to rotate your pizza at least once while cooking.
The high heat of a gas pizza oven will give your pizza the lovely “leopard spots” on the crust!
If you use a gas-heated outdoor pizza oven, just before launching, ensure the oven is not at max heat. That likely results in overcooking the top before the crust has cooked through. Turn it down!
Once the pizza is launched, you’ll need to rotate it. The first rotation is the most critical—the entire pizza needs to have firmed up enough that you can turn it without it losing its shape or tearing a hole. However, you can’t see the hottest side, so you don’t want it to burn, so you don’t want the oven to be at maximum heat.
You probably only need to rotate your pizza once in a conventional oven. In an outdoor oven, you generally want to rotate it a quarter turn at a time. Before that first turn, use your turner or peel and nudge the end closest to you to ensure it will keep its shape.
Check the Bottom
Before pulling the pizza out, use your turner to lift the pizza and check how firm it is and how well done the bottom is. Make sure it has some stiffness and some browning.
Time to Eat
Remove the pizza and let it stand for at least three minutes before cutting. It’s difficult, but wait those three minutes (or as long as possible!) before cutting to keep the moisture on the pizza and retain the crust’s strength.
Cut, serve, and enjoy this delicious thin-crust pepperoni pizza you’ve made yourself!
Crust Variations
Because today’s thin-crust pepperoni pizza doesn’t have a ton of sauce, you can get more flavor out of your pizza by adding seasoning to the crust. Add salt, pepper, garlic, oregano, and other Italian seasoning!
Topping Variations
A worthy alternative to pepperoni is salami for those who don’t like it spicy, but you can also try turkey pepperoni. Another interesting one, if you can find it, is “spiral bacon,” which is a form of pancetta—just make sure that goes on top to get the bacon cooked. Feel free to mix and match your meats—just don’t overload your pizza!
Cheese options vary, too. You can readily find a 4-blend grated Italian or pizza cheese package at the grocery store. You can also try cheddar, provolone, or jack cheese without any real difference. If you want to experiment, try grating Gouda or raclette.
Additional Dough Tips for Thin Crust Pizza With Pepperoni
- It may not be the first thing you think of, but making sure your hands are clean is really important. Don’t use scented soaps or moisturizers. So, get those hands surgeon-clean before you touch the dough!
- If you’ve got a small rolling pin like this one, it can be handy to focus on rolling out small areas that are too thick without over-rolling the rest.
- If you tear a hole, you can fix it by pinching it together or tearing off a piece from the edge and pressing it back in. It’s not ideal to have a hole, but
- Using olive oil in your dough (and on your pizza sheet, if you’re using one) will also help the pizza crisp up.
- Flour your pizza peel and use about a tablespoon of cornmeal, too, so the dough won’t stick. Once the dough is on the peel, quickly garnish the pizza and get it in the oven!
- Before the first turn in an outdoor pizza oven or on a pizza stone, ensure the dough has cooked enough to hold its shape during the turn.
How to Store Thin Crust Pizza with Pepperoni: Dough Today & Dough Tomorrow
Pizza dough recipes often allow you to prepare your dough early – sometimes a day or more early. Our recipe is no different – you’ll find that this recipe can be prepared as short as 30 minutes before but is great when refrigerated and used a day later. You can even freeze it. But you don’t want your dough cold – room temperature dough will stretch more easily, and will be less likely to pull back as you roll it out.
How to Reheat It
Some would argue that cold pizza is even better than when it’s hot out of the oven. Although I’ve certainly eaten cold pizza, I’m still not one of those people. Whereas an outdoor pizza oven is great for cooking a pizza, it’s not going to do well for reheating it – nor is it efficient. I recommend warming it in the microwave for 30 seconds before putting it in an oven preheated to 350°F on a pizza stone, pizza steel, or a cookie sheet for 10 minutes, then let stand for 1 minute before eating.
Thin Crust Pepperoni Pizza
Equipment
- Rolling Pin Optional
- 1 Pizza Oven (e.g. Solo Stove Pi) Optional – an indoor oven will also work fine
- 1 Pizza Peel Optional
- Pizza Cutter
Ingredients
- ¾ teaspoon active dry yeast
- ¾ cup water (lukewarm)
- 2 ½ cups all-purpose flour plus some extra for stretching
- 1 teaspoon salt
- 2 teaspoons olive oil (separated)
- ⅔ cup pizza sauce (separated for each pizza)
- ⅔ cup grated low-moisture mozzarella cheese (separated for each pizza)
- 1 cup pepperoni slices (separated for each pizza)
Instructions
Make the Dough
- Start by adding your yeast into the warm water in a mixing bowl.
- If you have a stand mixer, you can add right in the stand bowl.
- Let these two stand for 5 minutes – this is a little shorter than many recipes in order to reduce the dough proofing.
- After the 5 minutes, start by slowly mixing in one cup of flour then one teaspoon of the oil.
- If you are using a stand mixer, use the hook attachment at the lowest speed.
- Slowly add the second cup of flour and then the salt.
- Let this rest for 5 minutes.
- Separate the dough into two halves (unless you plan to make a single 16” pizza). They should be about 8 ounces per half.
- Cover the dough with a tea towel or plastic wrap and let the dough rest (proof) for at least 20 minutes to allow the gluten to “relax”.
- If you have the time, you can let the dough rest for up to 24 hours (in which case, refrigerate it after the 20 minutes).
- This is likely the right time to preheat your oven (450°F for an indoor oven or >800°F for an outdoor pizza oven).
Stretch the Dough
- Add flour to your workspace as you prepare to stretch the dough.
- Lightly oil your hands and remove the dough from the bowl and move to your floured workspace.
- Begin hand stretching the dough out before moving on to the rolling pin.
- As the oil works into the dough and it begins to get sticky, lightly flour the dough to keep it from sticking. Flip the dough frequently as you work it.
- Start from the center of the dough and stretch/roll outward. Regularly lift, turn, and flip the dough.
- Add flour to keep it from sticking to the work area or your rolling pin. Be patient to avoid creating folds or tearing the dough. Don’t fret too much if the pizza isn’t round. Getting a consistently thin crust while keeping it perfectly round is no easy feat, so let the pizza be the shape it needs to be if you can get the thickness right.
- Continue to stretch out your dough until it’s 12” in diameter and continue to lightly flour the dough so that it’s not sticking.
- If you are using a pizza pan, lightly oil it with olive oil.
- Transfer your pizza dough to your pizza pan or pizza peel.
- Add the pizza sauce and use a spoon to spread it. Start from the middle and make a swirl.
- Depending on your preference, either distribute the cheese over your pizza and then the pepperoni, or put on the pepperoni first and cover with the cheese.
Cooking Instructions: Indoor Oven
- Ensure your oven is up to 450°F
- Insert your pizza into the oven.
- Cook for 7 minutes then rotate 180°
- Cook for an additional 7 minutes then check the bottom of the pizza with a spatula. The top of the pizza should be browning and the bottom should be firm.
- Turn off the oven and leave the pizza in the oven for 5 more minutes.(If you have a pizza stone in the oven, transfer to the pizza stone for these 5 minutes).
- The pizza should now be cooked. Remove and let rest for 4 minutes.
- Cut and serve immediately.
Cooking Instructions: Outdoor Pizza Oven
- Ensure your oven is up to about 800°F.
- Launch your pizza into the oven from your pizza peel.
- Rotate the pizza a quarter turn about every 45 seconds.
- Check the bottom of the pizza crust with a peel or pizza turner.
- Remove and let rest for 4 minutes.
- Cut and serve immediately.
Notes
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.