Chef Daniele Uditi's Pepperoni Pan Pizza

HexClad Pepperoni Pan Pizza 

By Chef Daniele Uditi

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1 pizza dough (250 grams) 

3-4 tablespoons crushed San Marzano Tomatoes 

60 grams fresh mozzarella 

1/4 cup parmigiano reggiano 

1/2 cup pepperoni 

4-5 leafs fresh basil 


  1. Pre-heat oven to 500 F.
  2. Place your can of san marzano tomatoes in a bowl. Add salt then start crushing tomatoes with your hands until crushed sauce consistency 
  3. In a cold HexClad 10” Pan, coat the entire inside of the pan with olive oil.
  4. Place your pizza dough in the pan and start pushing all the air starting from the center out to the sides forming a crust.
  5. Next, add crushed tomato sauce and bake for 7 minutes at 500 F.
  6. Remove the pan from the oven then add parmigiano reggiano, mozzarella cheese, and pepperoni.
  7. Place pan back in the oven and cook for an additional 3-4 minutes or until the crust is golden brown and the cheese is melted.
  8. Carefully remove from pan, slice and enjoy!