If you’ve ever craved that perfect slice that’s crispy on the outside, cheesy and gooey inside, and topped with just the right amount of pepperoni, you’re going to want to try my Homemade Pepperoni Pizza Recipe. I absolutely love how this turns out every time—plus, it’s simpler than it looks. Whether you’re a seasoned pizza maker or a newbie, you’ll find the process straightforward and the results mouthwateringly delicious. Stick with me, and I’ll share the exact tips and tricks I use to make this pizza a home favorite.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of everyday pantry staples and good-quality dough to create flavor-packed pizza.
- Quick Prep and Cook Time: From rolling out the dough to slicing the finished pie, it’s about 25 minutes tops—perfect for a weeknight treat.
- Customizable Toppings: This recipe focuses on pepperoni, but you can easily add extra veggies or herbs to make it your own.
- Pro Tips Included: I share practical tips I’ve learned over the years, so you avoid common pitfalls and get that perfect crust every time.
Ingredients You’ll Need
Each ingredient in this Homemade Pepperoni Pizza Recipe works together to build that beautiful balance of crispy crust, rich sauce, and melty cheese. When shopping, I always look for fresh mozzarella with a good melt and high-quality pepperoni—it really makes a difference!
- Pizza dough: Store-bought works great, but if you can, try my no-knead dough recipe for a chewier, homemade feel.
- Pizza sauce: I use a simple, quick tomato-based sauce seasoned with garlic, onion, and just a hint of red pepper flakes for a little zing.
- Pepperoni slices: Choose your favorite brand—some spicier, some milder—and consider chopping half the slices for layer depth.
- Mozzarella cheese: Freshly grated mozzarella melts better and tastes creamier than pre-shredded.
- Ground black pepper: Just a touch adds subtle seasoning without overwhelming.
- Fresh oregano (optional): It adds a lovely herbal note if you have it on hand.
- Flour: For rolling out dough without sticking.
- Oil and seasoning for sauce: Olive oil, kosher salt, granulated garlic, and onion round out the quick sauce.
- Honey butter (optional): A secret addition my dad swears by for dipping the crust—it’s like a little touch of magic.
Variations
One of the best things about a Homemade Pepperoni Pizza Recipe is how easy it is to tweak. Over time, I’ve played around with toppings and dough thickness, and it’s fun to personalize it based on what you have or what you’re craving.
- Extra veggies: I often add sautéed mushrooms or sliced bell peppers for a veggie boost—my family actually argues over who gets the most toppings!
- Spicy kick: Adding crushed red pepper flakes on top before baking gives the pizza a little extra heat—and trust me, it livens up every bite.
- Gluten-free option: Swap the dough for a gluten-free crust, either homemade or store-bought, for anyone sensitive to gluten.
- Cheese blends: Try mixing mozzarella with a little provolone or parmesan for a more complex flavor profile.
How to Make Homemade Pepperoni Pizza Recipe
Step 1: Preheat and prepare your oven and stone or skillet
This part is key! If you’re using a pizza stone, pop it in the oven and preheat to 500°F at least 20 minutes ahead. This really helps achieve that crispy, slightly charred crust that I love. If you don’t have a stone, a large cast-iron skillet works beautifully, just heat it on the stove before transferring to the oven.
Step 2: Mix your quick and flavorful pizza sauce
I discovered this hack of mixing tomato sauce with a pinch of kosher salt, black pepper, granulated garlic and onion, a touch of red pepper flakes, and olive oil—it takes just minutes and tastes so much fresher than jarred sauces. Stir it all together and you’re ready to spread your sauce with confidence.
Step 3: Roll out the dough to your perfect base
This is my favorite part—you get to shape your pizza! Lightly flour your surface so the dough doesn’t stick. If your dough feels a bit stubborn to roll, just let it rest 5 minutes to come to room temperature and relax. I like to roll it out to about 14 inches in diameter—it fits great on a standard stone and leaves room for a beautifully puffy edge crust.
Step 4: Build your layers of saucy, cheesy goodness
Transfer your rolled dough to a lightly floured pizza peel or directly into a well-oiled cast iron skillet. Spread a thin, even layer of your quick sauce, leaving about a quarter-inch of crust free around the edges. Then, chop half of your pepperoni and scatter it evenly over the sauce—this base layer gets the flavor baked in. Follow with a generous sprinkle of grated mozzarella, then add the remaining pepperoni slices on top. A sprinkle of black pepper seals the deal.
Step 5: Cook it to crispy, cheesy perfection
If you’re using a pizza stone, carefully slide the pizza onto the stone. Bake for 6 minutes, then rotate halfway to get an even crust color and cheese melt. Bake another 6 to 8 minutes until the crust is golden with little charred spots. For skillet pizza, preheat the pan over high heat for 2 minutes to start the crust, then move the whole skillet into the oven for 10 to 12 minutes. The results? Crunchy on the outside, pillowy on the inside—my absolute go-to method.
Step 6: Slice, rest, and enjoy!
Let the pizza rest for a minute once it’s out of the oven—this little pause helps the cheese set just slightly so it doesn’t slide off while slicing. I love topping it with fresh oregano if I have it around. Serve warm, and if you’re feeling fancy, have a small side salad ready to balance all that cheesy goodness.
Optional? Whip up a little honey butter (just softened butter and honey mixed together)—my dad swears this is the best crust dip ever.
Pro Tips for Making Homemade Pepperoni Pizza Recipe
- Perfect Dough Temperature: Let your dough sit at room temp for at least 30 minutes before rolling—it’s much easier to work with and yields a better crust texture.
- Pizza Stone Magic: Preheat your pizza stone thoroughly—you want it smoking hot to get that amazing crust crispiness without overcooking toppings.
- Cheese Placement: Adding some pepperoni beneath the cheese keeps the pepperoni from burning and adds delicious flavor throughout.
- Don’t Skip the Rest: Letting your pizza cool for a minute before slicing prevents all the cheese and toppings from sliding off, ensuring clean slices and happy eaters.
How to Serve Homemade Pepperoni Pizza Recipe
Garnishes
I usually grab fresh oregano or basil to sprinkle on top—those fresh herbs add a pop of color and an extra layer of flavor that lifts the whole pizza. Sometimes, I drizzle a bit of good olive oil for a final touch that makes it sparkle.
Side Dishes
A simple arugula salad with lemon vinaigrette compliments this pizza wonderfully, helping cut through the richness. Garlic knots or roasted veggies also make fantastic sides if you’re feeding a crowd or want an easy but delicious meal.
Creative Ways to Present
For parties or game nights, I sometimes make mini personal pizzas using the same dough recipe—everyone gets to customize their own toppings. Another fun idea is to create a pepperoni pizza roll-up by rolling the dough with sauce and pepperoni, then slicing into pinwheels for finger-friendly bites.
Make Ahead and Storage
Storing Leftovers
Once your pizza cools, wrap leftover slices in foil or airtight containers and store them in the fridge. I’ve found that leftovers stay surprisingly tasty for up to three days if stored properly—I often pack slices for lunch the next day.
Freezing
If you want to save pizza for longer, freezing is your friend. Wrap slices tightly in plastic wrap then foil before freezing. When it’s time to eat, thaw in the fridge overnight, then reheat for the best texture.
Reheating
To bring your pizza back to life, I recommend reheating in a sturdy skillet on medium heat with a drizzle of oil—cover the pan to help melt the cheese evenly. Avoid the microwave if you want to keep the crust crispy instead of soggy!
FAQs
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Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought dough saves time and works well. Just bring it to room temperature before rolling to make it easier to work with and to avoid tearing.
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What if I don’t have a pizza stone?
No problem! You can use a large cast-iron skillet either by baking the pizza directly in it or by preheating it on the stovetop before transferring to the oven, which helps mimic that crispy stone-baked effect.
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How do I make my crust less soggy?
Be sure not to overload your pizza with sauce—the thin layer helps prevent sogginess. Also, preheating your pizza stone or skillet ensures a quick crust bottom cook, sealing it crisp.
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Can I prepare this pizza in advance?
You can roll out the dough and add toppings ahead of time, then refrigerate the assembled pizza for a few hours before baking. Just let it come back to room temperature to bake evenly.
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Is the honey butter necessary?
Not at all, but it’s a fun addition that adds a sweet, buttery contrast to your savory crust. My dad loves it, and sometimes I make it just for a special treat!
Final Thoughts
This Homemade Pepperoni Pizza Recipe holds a special place in my kitchen because it’s both comforting and approachable—perfect for a casual weekend meal or impressing friends without fuss. I hope you try it out and find the same joy I do in pulling that perfect slice from the oven. Cooking pizza at home doesn’t need to be intimidating, and with these tips, you’re well on your way to pizza night perfection. Enjoy every single bite!
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Homemade Pepperoni Pizza Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 1 large pizza (8 slices)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This homemade pepperoni pizza recipe features a perfectly crispy crust topped with a flavorful homemade pizza sauce, plenty of mozzarella cheese, and generous slices of pepperoni. It’s baked at a high temperature to achieve a golden-brown crust with delicious charred spots. Optional honey butter is served alongside to add a sweet dipping treat for the crust. Ideal for a family dinner or casual gathering, this easy recipe ensures a satisfying and classic pizzeria-style experience at home.
Ingredients
For the Pizza
- 16 ounces pizza dough, store-bought or homemade
- 1/2 cup pizza sauce (see below)
- 18 to 20 slices pepperoni
- 12 ounces mozzarella cheese, grated
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh oregano, optional
- Flour for rolling and shaping dough
For the Quick Pizza Sauce
- 1/2 cup tomato sauce (no salt)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon red pepper flakes
- 1 teaspoon olive oil
For the Honey Butter (Optional)
- 1/4 cup softened butter
- 2 tablespoons honey
Instructions
- Preheat the oven: Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven ahead of time and allow it to heat for at least 20 minutes to ensure it is very hot, which helps develop a crisp crust.
- Make the sauce: Combine tomato sauce, kosher salt, black pepper, granulated garlic, granulated onion, red pepper flakes, and olive oil in a bowl. Stir well to create a flavorful and quick pizza sauce that perfectly complements the toppings.
- Roll out the dough: Lightly flour your work surface and roll out the pizza dough to about a 14-inch diameter circle. If the dough resists stretching, let it rest for 5 minutes at room temperature to relax the gluten, then continue rolling.
- Add the toppings: Transfer the dough onto a pizza peel dusted with flour or cornmeal, or into a large cast-iron skillet. Spread a thin, even layer of the prepared pizza sauce over the dough, leaving a 1/4-inch border around the edges. Chop half of the pepperoni slices and sprinkle them over the sauce. Spread the grated mozzarella evenly on top, then arrange the remaining whole pepperoni slices on the cheese. Sprinkle ground black pepper over the top for added flavor.
- Cook the pizza: For stone baking, carefully slide your pizza from the peel onto the preheated pizza stone in the oven. Bake for 6 minutes, then rotate the pizza to ensure even cooking. Continue baking an additional 6 to 8 minutes until the crust is golden brown and has charred spots. For skillet baking, press the dough into a cast iron skillet and add toppings as above. Heat the skillet on the stovetop over high heat for 2 minutes to start crisping the crust, then transfer the skillet to the oven and bake at 500°F for 10 to 12 minutes until crust is golden and cooked through.
- Slice and serve: Use the pizza peel to remove the pizza onto a cutting board. Allow it to rest for a minute before slicing. Optionally, sprinkle fresh oregano over the pizza for an herbaceous lift. Serve warm, paired with a fresh side salad.
- Make the honey butter (optional): In a small bowl, mix softened butter with honey until fully combined. Serve alongside the pizza for a sweet, delicious crust dipping sauce.
- Store leftovers: Keep leftover pizza refrigerated for up to three days. Reheat by placing slices in a sturdy skillet with a drizzle of oil over medium heat. Cover with a lid and cook until the cheese melts and the crust becomes crispy again.
Notes
- If your dough is difficult to roll, let it rest to relax the gluten before continuing.
- Preheating the pizza stone is essential for achieving a crispy crust.
- Use a pizza peel dusted with flour or cornmeal to easily transfer the pizza to the stone.
- The honey butter adds a delightful sweet contrast to the spicy pepperoni and can be omitted if preferred.
- Reheating in a skillet preserves the crust’s crispiness better than microwaving.
- Fresh oregano is optional but enhances the pizza’s flavor.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
