Combi Oven Recipes - Pepperoni Pizza
Last Updated: 9/25/2026
Author: James Zhao, Sr. Tech Specialist & Alex Park, Product Specialist
Tested on: 4-in-1 ChefCubii™ Combi-Steam Oven (HYZK32-E3)
Skip the takeout and bake a homemade pepperoni pizza in your combi oven. This recipe uses a simple yeast dough, a mozzarella and Parmesan blend, and a dry 446°F bake that gives you a crisp bottom and a chewy rim in 15 minutes.
The secret is moisture control. Most combi oven recipes add steam. This one does the opposite and vents moisture out, and we explain why below.
Yield: 4 pizzas, 10 inches each | Mode: Conv. Bake | Temp: 446°F | Bake: 15 minutes per pizza
Ingredients
Dough (makes 4 dough balls, about 200g each)
- 420g all-purpose flour
- 13g sugar
- 13g salt
- 3g instant yeast
- 345g water
Toppings (per 10-inch pizza)
- 1/4 cup tomato sauce
- 3/4 cup shredded low-moisture mozzarella
- 2 tbsp grated Parmesan
- 15 to 20 slices pepperoni
- 1 tsp olive oil
Steps
Make the dough
1. Mix the flour, sugar, salt, and yeast in a large bowl. Add the water and stir until no dry flour is left. Cover and rest for 15 minutes.
2. Knead for 5 to 8 minutes until smooth. This is a wet dough, so wet or oil your hands instead of adding more flour.
3. Place the dough in an oiled bowl inside the oven. Set Proof mode to 95°F for 1 hour, or until the dough doubles.
4. Divide into 4 equal balls. Cover and let them rest 20 minutes so they stretch without snapping back.
Build and bake
1. Place your pizza stone or the baking tray on the middle rack while the oven is still cold. Fit the humidity-controlled chip (the label on the oven shows where it goes).
2. Preheat on Conv. Bake at 446°F.
3. While it heats, stretch one dough ball to 10 inches on a floured pizza peel or a sheet of parchment.
4. Spread the sauce thin, leaving a 1/2-inch border. Add the Parmesan, then the mozzarella, then the pepperoni. Drizzle with olive oil.
5. Slide the pizza onto the hot stone or tray. Bake 15 minutes, checking at 12.
6. It's done when the rim and underside are deep golden, the cheese is bubbling with a few brown spots, and the pepperoni edges are crisp.
7. Cool on a wire rack for 2 to 3 minutes before slicing, so steam escapes instead of softening the crust. Let the oven return to 446°F before baking the next pizza.
Combi Oven Settings at a Glance
| Setting | What to use | Why |
|---|---|---|
| Mode | Conv. Bake | Dry, fan-driven heat browns the crust and cheese evenly |
| Temperature | 446°F | The ChefCubii's highest setting. Pizza needs as much heat as you can give it |
| Rack | Middle | Keeps the pizza between the top and bottom heat. It's the rack FOTILE recommends for cooking |
| Moisture | Humidity-controlled chip in place, no steam | Vents moisture from the cheese and sauce so the crust crisps |
| Bake time | 15 minutes (check at 12) | Enough for a 10-inch pizza on a preheated stone |
| Doneness | Golden rim and underside, bubbling cheese | Color tells you more than the timer |
Pizza Stone or Baking Tray?
Both work. A stone holds more heat, so the bottom browns faster and crisps more. It needs to fit inside the oven, which takes up to a 12-inch pizza. Always put a stone in cold and heat it with the oven, since a cold stone in a hot oven can crack.
The baking tray that comes with the ChefCubii heats faster and is easier to clean. The bottom will be a little softer. If it comes out pale, see the fixes below.
Why This Pizza Bakes Dry, Not With Steam
Steam helps bread. Early moisture keeps the outside of the dough soft for the first few minutes, so it can rise higher before the crust sets. That's how you get a glossy, crackly loaf.
Pizza is different. The dough is thin, and the sauce and cheese on top are already full of water. As they heat, that water turns to steam inside the oven. In a small, tightly sealed cavity like the ChefCubii's, it has nowhere to go. Trapped moisture softens the crust and slows browning.
That's the job of the humidity-controlled chip. It lets moist air escape during the bake, so the cavity stays dry and the heat goes into browning your crust instead of boiling off water. Without it, expect a paler, softer bottom and a longer bake.
So when does steam help with pizza? For a thick pan crust (see the rectangular variation below) and for reheating leftovers, where a short burst of steam brings a dry crust back to life.
Choosing Your Dough, Pepperoni, and Cheese
Dough
- Homemade: The recipe above. For more flavor, let the dough balls rest in the fridge for 1 to 3 days after proofing. Take them out 1 to 2 hours before stretching.
- Store-bought: Works fine. Let it sit at room temperature for 30 to 60 minutes so it stretches without tearing. A 1-pound ball makes about two 10-inch pizzas.
- Frozen: Thaw overnight in the fridge, then treat it like store-bought.
Pepperoni
For the crispy "cups" you see at pizzerias, look for natural casing pepperoni in a narrow stick and slice it a little thick. As the edges cook faster than the center, the slice curls into a cup, and the fat pools and crisps the rim. Wide, thin, pre-sliced pepperoni stays flat and can get greasy.
Cheese
Use low-moisture mozzarella, shredded from the block if you can. It melts and browns well without flooding the crust. Fresh mozzarella holds much more water, so if you use it, tear it small and pat it dry. The Parmesan goes under the mozzarella so it adds flavor without burning.
Countertop Combi Oven vs. Conventional Oven for Pizza
| ChefCubii countertop combi oven | Conventional range or wall oven | |
|---|---|---|
| Top temperature | 446°F | Usually 500°F to 550°F |
| Heat control | Top and bottom heat set separately (up to 86°F apart) plus rear convection | One bake temperature |
| Moisture control | Vent it with the chip, or add steam at 3 levels | None |
| Capacity | One pizza, up to 12 inches | Two or more at a time |
| Cavity size | 1.1 cu. ft., less air to heat | Much larger |
A full-size oven gets hotter, which is why it can bake faster and char more. The combi oven makes up for it with control. You can send more heat to the bottom when the crust is pale, or vent moisture when the toppings are wet. For one or two pizzas on a weeknight, it's the easier tool.
How to Fix Common Pizza Problems
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy center | Too much sauce, wet cheese, or moisture in the oven | Use less sauce, switch to low-moisture mozzarella, and make sure the chip is in. If you steamed earlier, dry the cavity first |
| Pale bottom | Stone or tray not hot enough | Give the stone extra time after preheating, or switch to Top Bottom mode and set the bottom hotter than the top |
| Burnt pepperoni | Slices too thin, or top heat too strong | Slice thicker, tuck a few under the cheese, or lower the top heat in Top Bottom mode |
| Top browns before the crust is done | Too close to the top heat | Keep it on the middle rack and lower the top heat |
| Dough shrinks back when stretching | Gluten hasn't relaxed | Cover and rest the dough 10 more minutes, then try again |
Rectangular Pan Pizza Variation
Want a thicker, square-cut pizza? Press one or two dough balls into the oiled baking tray, cover, and proof on Proof mode until puffy. Top the same way, pushing the cheese all the way to the edges so it crisps against the pan. Bake on Steam Bake at humidity level 1 for the first 5 minutes to help the thick dough rise, then switch to Conv. Bake at 446°F until the bottom is golden and the edges are crisp.
Make Ahead, Freeze, and Reheat
- Make ahead: Dough balls keep in the fridge for up to 3 days in covered, oiled containers.
- Freeze: Freeze dough balls in oiled freezer bags. Leftover baked pizza keeps 3 to 4 days in the fridge or 1 to 2 months in the freezer (FoodSafety.gov).
- Reheat: Here's where steam shines. Use Steam Bake at 350°F on a low humidity level for about 5 minutes to soften the crust and remelt the cheese. Then switch to Conv. Bake at 446°F for 2 to 3 minutes to crisp it again.
Pizza Night Questions We Hear Often
Can I bake pizza in a combi oven without steam? Yes. This recipe uses no steam at all. Conv. Bake with the humidity-controlled chip in place gives the crispest crust.
What temperature should I use? 446°F, the ChefCubii's highest setting. Lower temperatures bake the pizza slower and dry out the crust before it browns.
Can I use the Pizza preset? Yes. The ChefCubii has a one-touch Pizza setting (P29) that doesn't need preheating. Use the manual settings above when you want more control over browning.
How big a pizza fits? Up to 12 inches. This recipe makes 10-inch pizzas, which leave room for easy turning and even browning.
Looking for more ideas? Browse our combi oven recipes.