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Copycat Sbarro™ Pepperoni Pizzas

Name: Copycat Sbarro™ Pepperoni Pizzas
Prep time: 35 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2 1/2 to 3 cups Gold Medal™ all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons); 3 tablespoons olive or vegetable oil; 1 cup very warm water (120° to 130°F); 1 cup crushed tomatoes (from 28-oz can); 1/4 teaspoon garlic powder; 1/8 teaspoon onion powder; 3 cups shredded whole milk mozzarella cheese (12 oz); 1/4 teaspoon Italian seasoning; 40 slices pepperoni (about 3 1/2 oz)

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Kitchen Tested

Prep 35 min
Total 1 hr 25 min
Servings 6

The larger-than-life slice we all know and love is surprisingly easy to make at home from scratch. The trick? Just bake the pizza in halves on separate cookie sheets! It's that easy.

By Tablespoon Kitchens

Updated April 18, 2019

Ingredients

2 1/2 to 3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120° to 130°F)
1 cup crushed tomatoes (from 28-oz can)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
3 cups shredded whole milk mozzarella cheese (12 oz)
1/4 teaspoon Italian seasoning
40 slices pepperoni (about 3 1/2 oz)

Steps

1

In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
2

Place one rack in upper third of oven and one in lower third of oven. Heat oven to 425°F. Spray 2 large cookie sheets with cooking spray. Remove plastic; on work surface sprinkled lightly with flour, roll dough to 16-inch circle. Use knife or pizza cutter to cut dough in half. Carefully transfer each half to center of a cookie sheet. Place 1 cookie sheet on each rack; bake 7 to 10 minutes or until crust just begins to brown. Remove from oven, and use fork to deflate any crust bubbles.
3

Meanwhile, in small bowl, mix tomatoes, garlic powder and onion powder; stir to completely combine. Top both crusts with tomato sauce, cheese, Italian seasoning and pepperoni. Return cookie sheets to oven on opposite racks from first bake. Bake 8 to 10 minutes or until cheese is melted and crust is golden brown. Using pizza cutter, cut thin strip (1/4 inch) off straight side of each crust; cut each half into 3 slices. Serve warm.

Use a thermometer to ensure the water is the right temperature for the yeast.
Whole milk mozzarella provides a creamier texture and a more flavorful pizza.
Baking on 2 sheets and cutting the thin strip off the straight edge allows you to produce the large slices of pizza.
Rotate pans as necessary to provide for even baking.

Nutrition Facts

Serving Size: 1 Slice

Calories: 530

Calories from Fat: 260

Total Fat: 29g; 45%

Saturated Fat: 13g; 64%

Trans Fat: 1/2g

Cholesterol: 65mg; 22%

Sodium: 1110mg; 46%

Potassium: 240mg; 7%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 3g; 11%

Sugars: 4g

Protein: 21g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 4%; 4%

Calcium: 35%; 35%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;