• Prep Time 15 minutes
  • Rising Time 45 minutes
  • Baking Time 8 minutes
  • Makes 2 pizzas - 12' (30 cm)
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • 20-24 pieces of pepperoni, divided
  • 1 tbsp cornmeal
  • 1/2 cup pizza sauce, divided
  • 2 cups mozzarella cheese, shredded, divided

Serving Size: 2 pizzas - 12' (30 cm)


Serving Size: 2 pizzas - 12' (30 cm)

  • Preheat oven to 550°F (285°C), or highest temperature possible.
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Place on top of preheating stove and let rise 45-60 minutes.
  • Meanwhile, cut pepperoni into heart shaped pieces using 1" or 2" (2.5 cm or 5 cm) heart shaped metal cookie cutters. Set aside.
  • Remove dough to a lightly floured surface. Divide dough in two. Round into a ball and hand stretch, turning over, if necessary, to ensure dough does not stick. Form a 12" (30 cm) round, leaving the edges higher than the middle to form crust. If dough is too elastic, let rest 2 minutes.
  • Sprinkle baking sheet with 1 tbsp (15 mL) cornmeal. Place dough on cornmeal covered surface, ensuring that it does not stick. Form bottom of heart by pulling the bottom of the crust into a point. Form the top of the heart by dragging the top centre of the dough towards the middle of the dough.
  • Top with 1/2 of sauce and cheese. Place pepperoni hearts over the cheese. Bake in preheated oven 7-8 minutes or until cheese is bubbly and crust is golden. Remove. Let sit 2 minutes, cut, and serve. Repeat with remaining dough ball.
  • For long ferment method, prepare dough as directed, but do not shape dough. Place dough balls in floured container, cover and refrigerate up to 3 days. Proceed as directed in recipe.


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