This homemade pepperoni pizza recipe is made with a from scratch crispy crust, pizza sauce and classic combination of cheese and pepperoni. Both kid and adult approved!
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Homemade Pepperoni Pizza
There are days when we can all agree that all we want is a classic homemade pepperoni pizza. It’s a simple pizza to make and ready to serve in just over 1 hour!
Made with homemade pizza dough, an easy homemade pizza sauce, mozzarella cheese, and pepperoni, this simple homemade pizza is hands down one of the best homemade pizza recipes. It’s the reason we never order takeout pizza anymore!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Warm water: This is used to help proof the yeast. It needs to be lukewarm, not cold or it won’t activate anything and not too hot or it will kill the yeast.
- Active dry yeast: Make sure you’re using fresh yeast. If you see that the yeast isn’t foaming, you’ll need to discard it and use fresh yeast.
- Granulated sugar: Yeast feeds off of sugar. The sweetness also adds flavor to the pizza crust.
- Extra virgin olive oil: This helps to keep the dough nice and soft and once it’s baked it helps to contain moisture.
- Salt: Brings out the flavors in your pepperoni pizza.
- All-purpose flour: A great choice of flour for pizza dough. It tastes great, holds its structure and is easy to work with. Just be sure to measure it properly!
- Toppings: Pizza sauce, shredded mozzarella, pepperoni slices. Grate the cheese yourself if you can. It melts much better than pre-packaged shredded cheese.
How to Make Homemade Pepperoni Pizza
- Proof the yeast and make the dough. Mix water, yeast, and sugar in a small bowl and cover for 5 minutes. In the bowl of a stand mixer, use the hook attachment to mix the yeast mixture, oil, and salt, then add flour in portions and knead until soft.
- Let dough rise. Roll into a ball and coat with a bit of oil. Place into a bowl and cover with plastic wrap. Place in a warm draft-free area to rise for about 20-60 minutes.
- Roll out the dough. Preheat oven and transfer the dough to a floured work surface. Cut it in half and roll it out to about 1/4” thick and 12” in diameter.
- Transfer to baking sheet. Lightly brush a large baking sheet or pizza stone with olive oil to help crisp up the bottom of the crust and to prevent it from sticking. Transfer the dough to the sheet or stone.
- Add toppings to pepperoni pizza. Spread sauce evenly across the surface of both dough rounds, sprinkle with cheese then top with pepperoni.
- Bake for 15 minutes. When it’s golden brown and bubbly, it’s ready. Slice and enjoy!
Tips and Variations
- Dough alternative: Try this cheese and pepperoni pizza with a whole wheat pizza dough, no yeast pizza dough, make puff pastry pizza or store-bought dough.
- A little heat. A sprinkle of red pepper flakes add some nice spiciness.
- Switch up the sauce. We’ve used garlic white pizza sauce, marinara sauce, Alfredo sauce, and of course, good old-fashioned tomato sauce.
- Customize the toppings. Sliced bell peppers, green or black olives, sliced mushrooms, onions, tomatoes, and fresh basil.
- Mini pizzas: This pepperoni pizza recipe makes 2 12-inch crusts or 4 6-inch crusts. If you’re making smaller pizzas check for doneness around 10-12 minutes.
Storing and Freezing
- Make ahead. Prepare it and allow it to fully rise. Cover and keep it in the fridge for up to 2 days.
- To freeze pizza dough. Once it has risen, divide it into halves or quarters and roll them into balls. Wrap them in plastic wrap and place them in an airtight freezer-safe zip-top bag. Keep them frozen for up to 3 months.
- To bake: When you’re ready to bake, thaw a dough ball in the fridge overnight and continue with pepperoni pizza recipe.
Want more fun pizza recipes? Crescent roll pizza, pizza pinwheels or sheet pan pizza or all family favorites!
More Pizza Recipes
Homemade Pepperoni Pizza
This homemade pepperoni pizza recipe is made with a from scratch crispy crust, pizza sauce and the classic combination of cheese and pepperoni. Both kid and adult approved!
Video
Ingredients
Dough
- 1 cup warm water (110°F)
- 1 Tablespoon active dry yeast
- 1 Tablespoon granulated sugar
- 3 Tablespoons extra-virgin olive oil , divided
- 1 ½ teaspoons table or fine sea salt
- 2 ½ – 3 cups all-purpose flour , plus more for the work surface
Toppings
- 1 cup pizza sauce
- 20 ounces shredded mozzarella
- 40 pepperoni slices
Instructions
Dough
- In a small bowl, mix 1 cup water, 1 Tablespoon yeast, and 1 Tablespoon sugar. Cover with plastic wrap and let sit 5 minutes, or until it starts to foam.
- In the bowl of a stand mixer fitted with the dough hook, add the yeast mixture, 2 Tablespoons oil, and 1 1/2 teaspoons salt. Add 2 cups flour and stir on medium low (or can be done by hand) until combined. Add 1/4 cup more flour at a time and knead until the dough is smooth, soft, and just a little bit sticky, but not to where the dough still sticks to the bowl. Knead about 3 to 5 more minutes.
- Roll into a ball and rub a little oil around the dough. Place into a bowl and cover with plastic wrap. Let rest 20 to 60 minutes, or until the dough puffs up a bit. It doesn’t need to rise much.
Toppings
- Preheat the oven to 475°F. On a floured work surface, cut the dough in half and roll it out with a rolling pin or toss until 1/4-inch thick and 12-inches wide. Repeat with the other half of dough. You can also make 4 (6-inch) pizzas.
- Lightly brush oil onto a pizza stone or large baking sheet. Transfer dough to the stone or baking sheet. Press dents into the dough using your fingers to prevent bubbling. Spread pizza sauce over the 2 pizza dough circles and sprinkle with cheese. Top with 20 pepperonis per pizza.
- Bake 15 minutes, or until golden brown and bubbly. If baking smaller pizzas, check for doneness around 10 to 12 minutes.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Quantity: This recipe makes 2 12-inch pizza crusts or 4 (6-inch) crusts.
Alternative: Use my whole wheat pizza dough recipe for a healthier alternative or buy 2 pounds store bought pizza dough from Trader Joe’s.
Favorite toppings: Here are a few pizza topping ideas if you want to add more on top: mushroom, green bell peppers, onion, sliced tomatoes, and fresh basil. To take up the heat add some red pepper flakes and a drizzle of hot honey.
Storage: Store the dough after it has fully risen, covered, in the refrigerator 1 to 2 days. Allow room for the dough to expand as it will continue to rise.
Freeze: Let the dough fully rise (at least an hour) before dividing into 2 or 4 balls. Wrap in plastic wrap and seal in a zip-top bag. Freeze up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
Serving: 1slice, Calories: 311kcal, Carbohydrates: 23g, Protein: 15g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 44mg, Sodium: 791mg, Potassium: 146mg, Fiber: 1g, Sugar: 2g, Vitamin A: 408IU, Vitamin C: 1mg, Calcium: 248mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Allyson Zea
This flavor combination with seriously amazing! Thank you for the easy recipe!
Ramona D
Delicious! My kids and husband all raved about it!