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No. 0378 American Free recipe

Thin and Crisp Pepperoni Pizza

Paper-thin dough bakes into a cracker-crisp base with a golden rim, blanketed in stretchy mozzarella and dozens of small pepperoni rounds that cup and crisp in the oven. Cut into wedges and serve on a wooden board with a small pot of chili oil for dipping, a straightforward favorite for casual evenings.

4.8 from 52 cooks

Thin-crust pepperoni pizza on a wooden board beside a glass of milk and dip
Photo: Alejandro Aznar on Pexels
Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Level
Easy
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Method 6 steps

  1. Heat a pizza steel or stone in the oven at 525 F for 45 minutes.

  2. Roll the cold dough with a rolling pin into a 14-inch round no thicker than 1/8 inch, docking the center with a fork.

  3. Move to a cornmeal-dusted peel, spread the sauce very thinly and sprinkle with oregano.

  4. Cover evenly with mozzarella and lay the pepperoni slices edge to edge across the surface.

  5. Bake 8 to 10 minutes, until the rim is golden, the pepperoni edges curl and darken, and the base sounds crisp when tapped.

  6. Slide onto a wooden board, cut into wedges and serve with chili oil on the side.

Tap a step to mark it done.

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