Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour
- ¾ cup warm water (110°F)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 teaspoon instant yeast
For the Sauce:
- 1 cup crushed tomatoes
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sugar
For the Toppings:
- 1 ½ cups provolone cheese, shredded
- 30–40 slices of thin pepperoni
- 1 teaspoon dried oregano (for garnish)
Instructions
- Prepare the Dough: In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour, salt, and olive oil, then knead for 5-7 minutes until smooth. Let rest for 1 hour.
- Make the Sauce: In a small bowl, mix crushed tomatoes, salt, garlic powder, oregano, and sugar. Let it sit while the dough rests.
- Preheat & Roll the Dough: Preheat the oven to 475°F (245°C). Roll out the dough very thin (about ⅛ inch thick) on a floured surface.
- Assemble the Pizza: Spread the sauce evenly on the dough, sprinkle shredded provolone, then arrange pepperoni slices from Edge to Edge®, just like Donatos.
- Bake: Transfer to a pizza stone or baking sheet and bake for 8-10 minutes, or until the crust is golden and crispy.
- Finish & Serve: Sprinkle dried oregano on top, slice, and enjoy!
Notes
- For extra crispiness: Preheat your baking sheet or pizza stone before placing the pizza.
- For a gluten-free version: Use a gluten-free pizza crust.
- For a spicy kick: Add red pepper flakes before serving.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American-Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (out of 8)
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Donatos pizza recipe, thin crust pizza, homemade pepperoni pizza, Donatos Edge to Edge