Bread
Domino's Inspired Hand-Tossed Pepperoni Pizza
A chewy hand-tossed crust topped with seasoned tomato sauce, stretchy mozzarella, and crisp-edged pepperoni, baked on a very hot surface.
Inspired by Domino's
Prep
30 min + rise
Cook
14 min
Serves
8 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 8 ingredients
- • 1 pound pizza dough
- • 1 tablespoon cornmeal
- • 1/2 cup pizza sauce
- • 2 cups low-moisture mozzarella, shredded
- • 24 pepperoni slices
- • 1 tablespoon grated Parmesan cheese
- • 1/2 teaspoon dried oregano
- • 1 tablespoon olive oil
View ingredient-by-ingredient match
- 1 pound pizza doughMissing
- 1 tablespoon cornmealMissing
- 1/2 cup pizza sauceMissing
- 2 cups low-moisture mozzarella, shreddedMissing
- 24 pepperoni slicesMissing
- 1 tablespoon grated Parmesan cheeseMissing
- 1/2 teaspoon dried oreganoMissing
- 1 tablespoon olive oilMissing
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Method
Recipe notes
Low-moisture mozzarella and a restrained sauce layer prevent a wet center. A thoroughly preheated stone or steel gives the bottom crust enough immediate heat to brown before the cheese overcooks.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled slices within 2 hours and use within 4 days. Reheat on a dry skillet or directly on a hot oven rack until the cheese is melted and the crust is crisp.
Make-ahead tips
Prepare dough and sauce up to 2 days ahead and refrigerate. Shred cheese in advance, but stretch and top the dough only when the oven is fully heated.
What to serve with it
- - Simple green salad
- - Garlic bread twists
- - Roasted vegetables
Equipment needed
- - Pizza stone, steel, or inverted sheet pan
- - Parchment and pizza peel or sheet pan
- - Pizza wheel
Difficulty explained
Stretching dough evenly and transferring it onto a very hot surface require care, but the topping work is straightforward.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Refrigerated pizza dough
Use the same weight of refrigerated store-bought pizza dough.
Provolone cheese
Replace up to half the mozzarella with shredded provolone.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Excess sauce or fresh wet mozzarella makes the center soggy.
- A cold baking surface produces a pale, soft bottom crust.
- Overstretching the center creates tears while leaving the outer rim too thick.
Nutrition Context
- Dough and cheese provide most carbohydrate and fat, while pepperoni and cheese make sodium significant.
- Pairing two slices with a vegetable-rich salad can add fiber and variety to the meal.
FAQ
Why is my pizza center soggy?
Use less sauce, low-moisture cheese, and a fully heated stone or steel.
Can I use a sheet pan?
Yes. Preheat an inverted heavy sheet pan and slide the parchment-topped pizza onto it.
Why does the dough spring back?
Let it rest for 10 minutes so the gluten relaxes, then continue stretching gently.
Can I freeze pizza dough?
Freeze a lightly oiled dough ball after its first rise for up to 2 months and thaw overnight in the refrigerator.
How do I reheat slices?
Warm them in a covered skillet until the cheese melts, then uncover briefly to crisp the base.
What sides pair best with this dish?
Good pairings include Simple green salad; Garlic bread twists; Roasted vegetables. Choose one or two based on how substantial you want the meal to be.