Why order out when you can have homemade Classic Pepperoni Pizza? It’s as delicious as your go-to pizza spot, and you’ll be craving it nonstop!
I have finally mastered a delicious homemade Pepperoni Pizza! A warm crisp crust with a cheesy and pepperoni filled center. It tastes just like ones you order, but you don’t have to break the bank to make this one!
There’s a handful of dinner items that my entire family will eat on any given night. This pepperoni pizza is one of those! They all love it just as much as my macaroni and cheese and corndogs!
Table of Contents
Reasons to Love This Classic Pizza
- The combination of savory pepperoni and gooey cheese is unbeatable.
- Pizzas are great for leftovers as they taste as good the next day, hot or cold.
- This Classic Pepperoni Pizza is a simple recipe that even beginners can master.
Recipe Ingredients
- Pepperoni: Spicy, savory, and slightly tangy, pepperoni delivers the classic pizza flavor and a crispy texture when baked.
- Mozzarella Cheese: Creamy and melty, mozzarella creates a gooey, cheesy layer.
- Pizza Sauce: Rich and tangy with a hint of sweetness from tomato sauce and paste, the sauce infuses the pizza with bold flavors.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Variations: Pepperoni is a great base for any loaded pizza. Add more meats like sausage and ham to turn it into a meat lover’s delight, or toss in some veggies like bell peppers and mushrooms.
- Cheese Options: In addition to mozzarella and Parmesan, try adding other cheeses like provolone, cheddar, or gouda for a richer, more complex flavor. Some people prefer their pepperoni under the cheese, while others like it on top. Either method works well! Just keep an eye on the cheese to ensure it browns nicely and doesn’t burn.
How to Make Pepperoni Pizza
For the Pizza Dough
Step 1: In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over top and allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine salt, flour, and water mixture. When the dough begins to form a ball, remove the paddle attachment and replace it with the dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
Step 3: Remove dough from the bowl and place it in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours. You can also do a “quick-rise” method and stick the bowl in an oven that has been heated to 200°F (93°C) and then TURNED OFF (that way it’s nice and warm in there, but please make sure your oven is actually off before sticking the dough inside). Let it rise for 1 hour.
Step 4: To deflate the dough, punch with a fist. Turn onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make… I make 2). Form into pizza shells to fit the size of your pan (or refrigerate the other dough for up to 48 hours). Place on a lightly greased pan (or one that has been dusted with flour or cornmeal).
For the Pizza Sauce
Step 1: Combine all of the ingredients for the pizza sauce in a small bowl. Refrigerate until needed.
For Baking
Step 1: Preheat oven to 450°F (232°C). Brush the olive oil over the entire top of the pizza dough. Spread an even layer of pizza sauce over the pizza, leaving about 3/4″-1″ of dough around the edges for the crust. Top with grated Parmesan cheese, then mozzarella. Place the pepperoni slices on, then bake for 12-15 minutes or until the crust is golden brown. Remove from the oven, sprinkle with red pepper flakes, and allow to cool for 10 minutes before topping with basil or oregano (to prevent discoloration and wilting). Finally, slice and serve immediately.
Expert Tips
- Dough Rolling: When rolling out the pizza dough, try to keep it as even as possible to ensure uniform baking. A rolling pin can help achieve a consistent thickness.
- Blot Pepperoni with Paper Towels: Before placing pepperoni slices on the pizza, blot them with a paper towel to remove excess grease. This helps prevent the pizza from becoming too oily and ensures a crispier topping.
Frequently Asked Questions
Pepperonis come cooked most of the time, so you shouldn’t have to worry about that. They get a great crispy texture while they cook in the oven.
Yes, store-bought pizza sauce is a convenient substitute. Choose a high-quality brand for the best flavor.
Storage Info
To STORE leftover Classic Pepperoni Pizza, place slices in an airtight container in the refrigerator for up to 4 days. To FREEZE, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.
To REHEAT, preheat your oven to 375°F (190°C) and bake slices on a baking sheet for 10 minutes or until hot and crispy. Alternatively, microwave on high for 1-2 minutes, though the crust may be less crispy.
More Pizza Recipes to Try
Classic Pepperoni Pizza Recipe
Ingredients
For the Pizza Crust
- 1/2 cup warm water
- 1 1/4 cup room temperature water
- 2 1/2 tsp active yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 tbsp olive oil
- 4 cup all purpose flour
For the Pizza Sauce
- 1 (8 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 1 tsp granulated sugar
- 1 tsp fresh oregano - chopped OR ½ tsp dried oregano
- 1 tsp fresh basil - chopped OR ½ tsp dried basil
- 1 clove garlic - minced
- pinch crushed red pepper flakes
- salt
- pepper
Toppings
- 1 tbsp olive oil
- 2 cup mozzarella cheese - grated
- 1/4 cup parmesan cheese - finely grated
- 30 slices pepperoni
- 2 tbsp fresh basil - OR oregano leaves
- pinch crushed red pepper flakes
Instructions
For the Pizza Dough
- In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over top and allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine salt, flour, and water mixture. When the dough begins to form a ball, remove the paddle attachment and replace it with the dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
- Remove dough from the bowl and place it in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours. You can also do a "quick-rise" method and stick the bowl in an oven that has been heated to 200°F (93°C) and then TURNED OFF (that way it's nice and warm in there, but please make sure your oven is actually off before sticking the dough inside). Let it rise for 1 hour.
- To deflate the dough, punch with a fist. Turn onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make… I make 2). Form into pizza shells to fit the size of your pan (or refrigerate the other dough for up to 48 hours). Place on a lightly greased pan (or one that has been dusted with flour or cornmeal).
For the Pizza Sauce
- Combine all of the ingredients for the pizza sauce in a small bowl. Refrigerate until needed.
For Baking
- Preheat oven to 450°F (232°C). Brush the olive oil over the entire top of the pizza dough. Spread an even layer of pizza sauce over the pizza, leaving about 3/4"-1" of dough around the edges for the crust. Top with grated Parmesan cheese, then mozzarella. Place the pepperoni slices on, then bake for 12-15 minutes or until the crust is golden brown. Remove from the oven, sprinkle with red pepper flakes, and allow to cool for 10 minutes before topping with basil or oregano (to prevent discoloration and wilting). Finally, slice and serve immediately.
My family loves your recipe! I love it, because it’s easy & simple!
Such a fun family dinner! Every really loved your recipe!
This has become my go-to crust for pizza. I make extra and freeze it. It turns out perfect every time and really saves us on those nights when I don’t know what to make. Thank you!
Friday night is pizza night & we love making homemade pizza!! We will be making this, this weekend!
I decided to make this since I have had so much success with your no knead artisan bread. I have tried your longer time version of the crust and loved it. This time I started the recipe late in the day so I tried your quick dough version. WOW – did this turn out good- I mean great! I made the dough in my Cuisinart Food processor using the dough blade. After a minute or so, the dough was balled up and very warm from the processor. I put it in a 3 quart container and covered it. I put it in the over with the light on. I left for a little over an hour and when I came back, the dough was oozing over the side of the glass bowl. I punched it down and cut up the ingredients for the pizza while they dough rose again. I made my own sauce with tomatoes, Italian seasoning, garlic and pepper. I used the Applegate Farms pork and beef pepperoni. My husband requested black olives and thinly sliced onions and mushrooms on his half. Once I put it together, I put it into a 550 oven in the middle rack. It looked great as it cooked with the cheese under the toppings with a light sprinkle on top. I have to say , it was one of the best pizzas ever. The crust was amazing. Thanks for sharing such a delicious recipe!
You are so welcome! That sounds yum! Thank you for sharing that with me!