Pepperoni - Ricotta Cheese Pizza


The best thing about pizza is the unlimited variety of styles you can enjoy. The recipe we have for you is just one of millions of combinations you can create on your own. Our pizza boasts a sweet dough to accent the cheesy sauce and spice and saltiness of the pepperoni.

Let’s get started!

Ingredient List

Dough (Usually makes enough dough for 2 pizzas):

  • 1 1/2 cups warm water

  • 5 Teaspoons sugar

  • 2 1/4 Teaspoons active dry yeast (usually 1 envelope)

  • 3 Tablespoons olive oil (save a little extra for the bowl)

  • 1 1/2 Teaspoons kosher salt

  • 2 cups bread flour (more may be needed)

  • 1 3/4 cups whole wheat flour


  • 5-8 Slices of sandwich pepperoni

  • 1 Cup tomato sauce

  • 2 Tablespoons of ricotta cheese

  • 8 ounces shredded mozzarella cheese

  • Salt and Pepper to taste


There are some alterations or additions you can make to this dish if you are looking for a change.

  • What is great about this recipe is that when you have your dough made, you can make any kind of pizza you want. One of our favorite variations is Margheritta Pizza. Use the 1 cup of tomato sauce on the dough. Instead of pepperoni, use 5-8 slices of fresh tomatoes and sprinkle with fresh basil leaves and the mozzarella cheese.

Total Cook Time — Approximately 2 hour 45 minutes.

Active Cook Time — 25- 30 minutes

Step 1:

The Dough

In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, then gradually add both of the flours. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 8 to 10 minutes. Place the dough in an oiled bowl and turning once or twice to coat it in oil. Cover the bowl with plastic wrap and let rise for 2 hours. You can also make this dough the night before leave to refrigerate overnight.

Step 2

The Pizza

If your dough was refrigerated overnight, let it sit out until it has become room tempertature. this usually takes about 45 - 60 minutes. Preheat your oven to 450°F. Place your 12” Hallman Cast Iron Skillet in to the oven to heat up.

Flour a surface and your rolling pin. Once the dough is room temperature, roll the dough using the rolling pin on the floured surface into a 12” inch round.

Step 3

In a small bowl, mix the Tomato sauce and Ricotta cheese together.

Step 4

Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Carefully place the dough into the pan and push the edges up against the side of the pan. Be very careful during this step. as the pan is VERY hot. Top with the tomato-ricotta sauce mixture in an even layer. The next layer will be your slices of Sandwich pepperoni. Sprinkle mozzarella, and some salt and black pepper. Bake until the crust is golden brown, 18 to 20 minutes. Let the pizza sit in the pan for a couple minutes to cool. You can remove the pizza or cut and serve right out of the pan.

Step 5