Look, I get it. You want that thick, crispy-bottomed, pepperoni-cupped pizza magic without a PhD in dough hydrology. This is the cheat code. (easy spicy pizza recipe)
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Why This Works for Normal Humans
- No kneading. A food processor does the work (or just let time do it overnight).
- Dump-and-go sauce. No fancy reductions—just garlic, tomatoes, and vibes.
- Pepperoni that behaves. Natural casing = those little crispy cups you’re obsessed with.
Dough: The 5-Minute Miracle
(Makes enough for a half-sheet pan)
Throw in a food processor:(easy spicy pizza recipe)
- 4 cups flour
- 1½ cups warm water
- 2 tsp salt
- 1 packet of yeast
- 2 tbsp olive oil
Pulse until it looks like Play-Doh. Plop it into an oiled sheet pan, stretch roughly, and leave it alone for 2 hours (or overnight in the fridge).
No processor? Stir ingredients in a bowl, cover, and ignore for 18 hours. Boom: no-knead dough.
Sauce: Shortcut Edition
In a pan over low heat:
- ¼ cup olive oil + 9 chopped garlic cloves (sizzle 1 min)
- Add 1 tsp red pepper flakes + 1 tsp dried oregano
- Dump in a 28-oz can of good crushed tomatoes
- Simmer 10 minutes while you pour a drink
Assembly: The 3-Layer Trick
- Cheese first – Cover dough with sliced mozzarella (8 oz).
- Sauce second – Spread 2 cups over cheese (this keeps the crust crispy).
- Pepperoni third – 6 oz natural-casing pep, spaced just shy of overlapping.
Bake: Set It and (Mostly) Forget It
- Oven at 550°F (max your oven goes)
- Bake on the bottom rack for 15 min
- Done when pepperoni looks like tiny edible satellite dishes
Eat Like You Mean It
- Let it cool 5 min (or don’t, I’m not your mom).
- Cut into squares—Sicilian-style is supposed to be messy.
- Cold leftovers are a feature, not a bug.
Pro Move: Freeze half before baking. Future-you will send past-you a thank-you note.
No food snobbery. No fuss. Just stupid good pizza. You’re welcome.
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spicy pepperoni pizza recipe
Ingredients
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1½ cups warm water
- 2 teaspoons salt
- 2¼ teaspoons active dry yeast 1 packet
- 2 tablespoons olive oil
For the Sauce:
- ¼ cup olive oil
- 9 garlic cloves chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 28 oz can crushed tomatoes (high quality)
Toppings:
- 8 oz sliced low-moisture mozzarella cheese
- 2 cups prepared tomato sauce above
- 6 oz natural-casing pepperoni for curling & crisping
Instructions
Instructions:
Dough (Food Processor Method):
- In a food processor, combine flour, warm water, salt, yeast, and olive oil.
- Pulse until a dough ball forms and looks like Play-Doh.
- Transfer to an oiled half-sheet pan and stretch gently to fit most of the pan.
- Cover and let rise for 2 hours at room temp or refrigerate overnight.
Alternative No-Knead Dough Method:
- Mix all dough ingredients in a large bowl.
- Cover loosely and let rest at room temp for 12–18 hours.
- Proceed with pan-stretching and rising before topping.
Sauce:
- In a small saucepan over low heat, warm olive oil and sauté garlic for 1 minute.
- Stir in red pepper flakes and oregano.
- Pour in crushed tomatoes, stir, and simmer for 10 minutes. Remove from heat.
Assemble the Pizza:
- Preheat oven to 550°F (or as hot as it goes).
- Layer mozzarella slices directly onto the risen dough.
- Spoon sauce evenly over the cheese (don’t overdo it).
- Top with natural-casing pepperoni, spaced close together but not fully overlapping.
Bake:
- Place pan on the bottom rack and bake for 15 minutes, or until crust is golden, cheese is bubbling, and pepperoni edges are crisp and curled.
To Serve:
- Let rest for 5 minutes before slicing into squares.
- Serve hot—or enjoy leftovers cold (they’re even better the next day).
Notes
Storage and Freezer Tips
- Refrigerate: Leftovers can be stored in an airtight container for up to 4 days.
- Freeze Before Baking: Freeze assembled, unbaked pizza for future easy meals. Bake straight from frozen, adding a few extra minutes.
Pro Tips
- Use a natural-casing pepperoni brand to get that iconic cup-and-char effect.
- Don’t skip the olive oil in the pan—it’s key to that golden, crispy crust.
- Mozzarella under the sauce = a dry, chewy base that doesn’t sog out.
Frequently Asked
What is in spicy pepperoni?
Spicy pepperoni contains pork, beef, salt, spices (like paprika and chili flakes), garlic, and preservatives (sodium nitrite). The heat comes from red pepper, cayenne, or crushed chili peppers.
How to spice up pepperoni pizza?
Drizzle hot honey, add pickled jalapeños, sprinkle red pepper flakes, or upgrade to spicy pepperoni for instant heat. For gourmet flair, try chili oil or Calabrian chiles after baking!
5 Easy Ways to Spice Up Your Pizza:
Before Baking:
Swap regular pepperoni for spicy or cup-and-char (curls into crispy, oily cups)
Add thin-sliced serranos or fresh habaneros under the cheese
After Baking:
Drizzle garlic-chili oil or sriracha mayo
Top with quick-pickled onions (tossed in vinegar + red pepper flakes)
Finish with grated Pecorino Romano (naturally spicy, sharp cheese)
Which pizza is very spicy?
The “Hellfire” pizza (with ghost peppers, habaneros, and spicy salami) or “Diablo” pizza (featuring Calabrian chiles, cayenne-infused sauce, and pepperoncini) rank among the spiciest. Some pizzerias even offer “Death Wish” pizzas with Carolina Reaper toppings!
5 Legendarily Spicy Pizzas:
The Atomic : (Buffalo Wild Wings) – Scorpion pepper sauce + jalapeños
El Diablo: (Blaze Pizza) – Spicy red sauce, chorizo, and chopped serranos
Vicious Circles: (Hell’s Kitchen, Minneapolis) – Ghost pepper cheese blend + Thai chilies
The Hottie: (Home Slice, Austin) – Pickled jalapeños + cayenne honey drizzle
The Challenge Pizza: (various) – Must finish the entire Reaper-topped pie to win
Pro Tip: Always ask for gloves—capsaicin sticks to fingers! Pair with cooling ranch or yogurt dip.
Is spicy pizza a thing?
Yes! Spicy pizza is a booming trend, with pizzerias offering ghost pepper-infused sauces, chili oil drizzles, and fiery toppings like jalapeños, nduja sausage, or Carolina Reaper slices. Some even have “heat challenge” pizzas for daredevils.
What is the world’s spiciest pizza?
The World’s Hottest Pizza: “The Widower” (180+ Scoville Units)
Record Holder: Hell’s Fire Pizza (UK) uses a Carolina Reaper puree base, topped with:
Ghost pepper salami
Fresh habaneros
Trinidad Scorpion chili flakes
Infused chili oil
How to make hot and spicy pizza?
To make hot and spicy pizza, use spicy tomato sauce (mixed with chili flakes), pepper jack cheese, spicy pepperoni, jalapeños, and finish with chili oil drizzle. Bake at 475°F (245°C) for 12–15 minutes for crispy, fiery perfection.
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