Pepperoni Pizza

This homemade pepperoni pizza recipe features a soft and chewy crust, zesty pizza sauce, melted mozzarella, and crispy pepperoni slices. Perfect for family pizza night, it can be baked in a regular oven, pizza oven, or cooked on the grill for a delicious, restaurant-style result at home.

Ingredients

Pizza Dough

• 2 ¼ teaspoons active dry yeast
• 2 teaspoons granulated sugar
• 1 ½ cups warm water
• 3 tablespoons olive oil
• 1 ½ teaspoons salt
• 1 teaspoon white vinegar
• 3 ¾ – 4 cups bread flour (all-purpose flour also works)

Toppings

• 1 cup pizza sauce (homemade or high-quality store-bought)
• 2 cups pepperoni slices
• 4 cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning

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Instructions

1. Make the Pizza Dough

In the bowl of a stand mixer, combine ½ cup warm water with sugar and yeast. Stir and let rest for 5 minutes until foamy. Add the remaining 1 cup warm water, olive oil, salt, and vinegar.

2. Knead the Dough

With the mixer on medium-low speed, gradually add flour (about 1 cup at a time) and knead for 7 minutes, until smooth and elastic. The dough should be slightly sticky but not overly wet.

3. Let It Rise

Place the dough in a greased bowl, cover with a towel or greased plastic wrap, and let rise for 1–1.5 hours, or until doubled in size.

4. Shape the Dough

Punch down the dough and transfer to a lightly floured or greased surface. Divide into 2 or 3 equal portions (makes two 14-inch or three 9-inch pizzas). Roll out to desired thickness. Brush lightly with olive oil.

5. Add Toppings & Cook

Oven Method
Preheat oven to 450°F (230°C). If using a pizza stone, place it inside while heating. For a crisp base, pre-bake the dough for 3–4 minutes on a stone or pizza pan. Remove from oven, spread with pizza sauce, and add pepperoni, mozzarella, Parmesan, and Italian seasoning. Bake for 5–12 minutes, until the crust is golden and cheese is melted.

Pizza Oven Method
Dust a pizza peel with cornmeal and flour. Place the rolled dough on top, add toppings, and slide into a preheated pizza oven. Cook according to manufacturer’s instructions.

Grill Method
Preheat grill to medium-high. Place dough (oil side down) directly on the grill. Cook 2–3 minutes until grill marks form, then flip onto a plate. Add sauce, cheese, and toppings to the cooked side. Reduce heat and return pizza to grill for 3–5 minutes, until the cheese is melted.

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Tips

• For the crispiest crust, use a preheated pizza stone.
• Don’t overload toppings; too much can weigh down the crust.
• Let the dough rest for 10 minutes after shaping to relax gluten and prevent shrinking.
• Freshly grated mozzarella melts better than pre-shredded cheese.

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Variations and Substitutions

• Different toppings: Try mushrooms, onions, peppers, olives, or sausage.
• Cheese options: Mix in provolone, fontina, or gouda for extra flavor.
• Herb boost: Add fresh basil or oregano after baking for freshness.
• Dough swap: Use store-bought pizza dough for a quicker version.

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FAQs

Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours after the first rise. Bring to room temperature before shaping.

Can I freeze pizza dough?
Absolutely. Freeze after the first rise, wrapped tightly. Thaw overnight in the fridge and let rest before rolling out.

How do I get a crispy bottom crust?
Preheat a pizza stone or use a baking steel for restaurant-style crispiness.

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Serving Suggestions

• Serve with garlic knots, breadsticks, or a fresh Caesar salad.
• Pair with marinara dipping sauce or ranch on the side.
• A chilled beer, sparkling water, or red wine like Chianti complements the flavors.

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Why You’ll Love This Recipe

This pepperoni pizza is a homemade classic with a chewy, golden crust, melty cheese, and perfectly crisp pepperoni. It’s versatile, family-friendly, and works in the oven, pizza oven, or grill, making it a go-to recipe for pizza night.