Homemade Pepperoni Pizza
Making pepperoni pizza at home beats takeout any day of the week, and it’s not nearly as tricky as people think.
The key is a simple dough that rests in the fridge overnight – this develops better flavor and makes the crust actually taste like something. I’ve found that layering the cheese under the pepperoni helps prevent those annoying grease pools, and the pepperoni gets nice and crispy on top.
It takes some planning ahead for the dough, but the actual hands-on time is pretty short. Plus, you can adjust everything to your taste – extra cheese, spicier pepperoni, whatever you’re in the mood for.
What you need for Homemade Pepperoni Pizza
Ingredients You’ll Need For This Recipe
- 2¼ cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water
- 2 cups shredded mozzarella cheese
- 1 cup pizza sauce
- 4-5 ounces pepperoni slices
- 1 tablespoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons cornmeal (for dusting)
- Extra olive oil for brushing
How to make Homemade Pepperoni Pizza
1. Start by activating yeast. In a large bowl, combine the warm water (it should feel like warm bath water on your wrist, around 110°F), sugar, and yeast. Let it sit for about 5 minutes until it gets foamy and smells like bread – this tells you the yeast is alive and ready to work.
2. Add 2 tablespoons olive oil to foamy yeast mixture, then mix in 2 cups of the flour and salt. I like to start with a wooden spoon, then switch to using my hands when it gets too thick. Gradually add the remaining ¼ cup flour until the dough pulls away from the sides of the bowl and feels slightly sticky but manageable.
3. Turn the dough onto a floured surface and knead for about 5-7 minutes. You’ll know you’re done when the dough becomes smooth and springy – if you poke it with your finger, it should slowly bounce back. Shape it into a ball.
4. Lightly oil a clean bowl with olive oil, place your dough ball in it, and flip it once to coat both sides. Cover with a damp kitchen towel and let it rise in a warm spot for about 45-60 minutes, or until it’s doubled in size.
5. While you’re waiting, place your pizza stone or baking sheet in the oven and preheat to 450°F. The preheating time is important – give it at least 30 minutes to get properly hot.
6. Once doubled, punch down the dough and turn it onto a piece of parchment paper dusted with cornmeal. Using your hands, gently stretch the dough into a 14-inch circle. Don’t use a rolling pin – this will push out all those nice air bubbles. If the dough keeps springing back, let it rest for 5 minutes and try again.
7. Brush the edges of the crust with olive oil – this will give you that golden, crispy crust. Spread your pizza sauce in a thin layer, leaving about ½ inch around the edges bare. A ladle works great for this, and remember – less is more with sauce or your pizza can get soggy.
8. Layer on about 1½ cups of the mozzarella, arrange your pepperoni slices (I like to overlap them slightly since they’ll shrink), then sprinkle the remaining ½ cup mozzarella on top. The extra cheese helps hold the pepperoni in place and gets beautifully browned.
9. Sprinkle with Italian seasoning and Parmesan cheese. Using the parchment paper as a sling, carefully slide your pizza onto the preheated stone or baking sheet.
10. Bake for 15-18 minutes, or until the cheese is bubbly and spotted with golden brown patches, and the crust is golden brown on the bottom – carefully lift an edge with a spatula to check. The pepperoni should be starting to crisp at the edges.
Let the pizza rest for about 3 minutes before slicing – this helps the cheese set so it doesn’t all slide off with your first bite. I like to lift the pizza off the parchment paper onto a cutting board for serving.
🔍 Recipe Notes & Tips
- Don’t skip the cornmeal under the dough – it’s your insurance against sticking
- Room temp cheese melts better than cold – pull it from fridge 30 mins ahead
- Pat pepperoni with paper towels to prevent greasy pools on your pizza
- No pizza stone? Flip a baking sheet upside down instead
- Too much sauce is the #1 way to get a soggy bottom – about ½ cup is perfect
- Dough not stretching? Let it rest 5 mins – fighting it makes tough crust
🍽️ Serving Suggestions
- Classic pairing: Cold beer or Italian red wine
- Family style: Caesar salad and garlic knots
- Quick ranch dip: Mix ranch seasoning into sour cream
- Crushed red pepper flakes and extra parm on the table
🎯 Make it Work for
- Casual Party: Make multiple doughs ahead, freeze. Set up topping station for DIY pizzas and cut into small squares for easier sharing
- Weeknight Dinner
- Kids: Let them help stretch dough and make personal-sized pizzas
📦 Storage & Leftovers
- Cool completely before refrigerating
- Stays good 3-4 days in fridge
- Reheat slices in skillet with lid (not microwave!)
- Freeze extra dough balls up to 3 months
- Already-baked slices freeze well – wrap individually
Homemade Pepperoni Pizza
Ingredients
- 2¼ cups all-purpose flour
- 1 packet 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water
- 2 cups shredded mozzarella cheese
- 1 cup pizza sauce
- 4-5 ounces pepperoni slices
- 1 tablespoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons cornmeal for dusting
- Extra olive oil for brushing
Instructions
- Start by activating yeast. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it gets foamy and smells like bread – this tells you the yeast is alive and ready to work.
- Add 2 tablespoons olive oil to foamy yeast mixture, then mix in 2 cups of the flour and salt. I like to start with a wooden spoon, then switch to using my hands when it gets too thick. Gradually add the remaining ¼ cup flour until the dough pulls away from the sides of the bowl and feels slightly sticky but manageable.
- Turn the dough onto a floured surface and knead for about 5-7 minutes. You’ll know you’re done when the dough becomes smooth and springy – if you poke it with your finger, it should slowly bounce back. Shape it into a ball.
- Lightly oil a clean bowl with olive oil, place your dough ball in it, and flip it once to coat both sides. Cover with a damp kitchen towel and let it rise in a warm spot for about 45-60 minutes, or until it’s doubled in size.
- While you’re waiting, place your pizza stone or baking sheet in the oven and preheat to 450°F.
- Once doubled, punch down the dough and turn it onto a piece of parchment paper dusted with cornmeal. Using your hands, gently stretch the dough into a 14-inch circle. Don’t use a rolling pin – this will push out all those nice air bubbles. If the dough keeps springing back, let it rest for 5 minutes and try again.
- Brush the edges of the crust with olive oil – this will give you that golden, crispy crust. Spread your pizza sauce in a thin layer, leaving about ½ inch around the edges bare.
- Layer on about 1½ cups of the mozzarella, arrange your pepperoni slices (I like to overlap them slightly since they’ll shrink), then sprinkle the remaining ½ cup mozzarella on top.
- Sprinkle with Italian seasoning and Parmesan cheese. Using the parchment paper as a sling, carefully slide your pizza onto the preheated stone or baking sheet.
- Bake for 15-18 minutes, or until the cheese is bubbly and spotted with golden brown patches, and the crust is golden brown on the bottom.
