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Double pepperoni pizza with extra salami
Indulgent pizza with two layers of pepperoni, featuring crispy cupped edges and melted cheese.

Double pepperoni pizza

Author: Flavelo
Recipes Main Courses Quick Meals
This pizza is an embarrassment of riches, a textbook example of hedonism. The secret of pepperoni pizza is the play of textures: a double layer of salami means not only double the taste but different consistencies. The top layer bakes crisp and forms little cups (where spicy oil collects), while the bottom layer melts into the cheese, remaining soft and juicy. A true classic that you can never tire of.
🕒 Prep Time 15 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 4 servings
🔥 Calories 920 kcal
🌍 Cuisine American-Italian

Ingredients

Equipment Needed

  • Kitchen paper to blot excess grease (when serving)
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C. Grease a baking tray lightly with oil.

Tip: A hot oven is the secret to crispy salami.
2 ✓

Roll out the dough on a floured surface, then place in the tray. Form a slightly thicker rim.

Tip: The rim prevents the abundant cheese and fat rendering from the salami from running off into the oven.
3 ✓

Spread the dough with the tomato sauce. Mix in the dried oregano and basil.

Tip: Mixing herbs into the sauce allows their flavours to release better and they don't burn in the hot air.
4 ✓

Sprinkle with half the cheese. Arrange the first layer of pepperoni on it.

Tip: This layer of salami will steam under/between the cheese, flavouring the dough.
5 ✓

Sprinkle with the remaining cheese, then cover densely with the second layer of pepperoni.

Tip: The top layer will bake crispy. Don't be stingy, the slices shrink during cooking! [Due to water loss and fat rendering, the meat volume decreases.]
6 ✓

Drizzle a little olive oil over the edges.

Tip: The crust edge benefits from oil, but don't put any in the middle, enough comes from the salami.
7 ✓

Bake for 15-18 minutes until the cheese bubbles and the salami edges turn dark red and become crispy.

Tip: Check that the bottom of the dough is cooked through under the heavy topping.
8 ✓

Rest for 5 minutes so the cheese sets slightly, otherwise it will run when cutting.

Tip: Patience, hot cheese and fat can cause serious burns!

Recipe FAQ

The top was too greasy.
Pepperoni releases a lot of fat. After baking, carefully blot the excess with kitchen paper, or let it stand for a few minutes before serving.
Why didn't the salami edges curl up?
This depends on the type of salami. Salamis stuffed in natural casings 'cup' better under heat.

Ingredients

  • 500 g Pizza dough
  • 350 g Full-fat mozzarella cheese (block, grated)
  • 250 g Pepperoni salami (thinly sliced)
  • 200 ml Tomato sauce
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 2 tbsp Flour (for rolling)