Introduction
Nothing says classic comfort food quite like a homemade pepperoni pizza. This recipe takes the guesswork out of making a perfect pie, giving you a chewy, golden-brown crust, a savory tomato sauce, and a generous layer of melted cheese and crispy pepperoni. This isn’t a strict Neapolitan-style pizza; it’s a reliable, crowd-pleasing version designed for a standard home oven. It’s the perfect weeknight meal or a fun weekend project for the whole family.
Why You’ll Love This Pepperoni Pizza
- Chewy & Crisp Crust: The dough is designed to give you a satisfying chew and a crispy bottom.
- Classic Flavor Combination: The simple but perfect pairing of tangy tomato, rich cheese, and savory pepperoni.
- Made for a Home Oven: No special high-heat equipment required—just your oven and a baking sheet or stone.
- Family-Friendly: A fun and delicious meal that’s a guaranteed hit with everyone.
- Easily Customizable: Add your favorite toppings to make it your own.
Ingredients
For the Dough (makes one 12-14 inch pizza):
- 1 ½ cups (360ml) warm water (105∘F – 115∘F/40∘C−46∘C)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 ½ cups (420g) all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil
For the Sauce:
- 1 (14.5 oz / 411g) can of crushed tomatoes
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Toppings:
- 1 ½ cups (170g) shredded low-moisture mozzarella cheese
- 3-4 oz (85-113g) sliced pepperoni
- 1 tablespoon olive oil (for drizzling)
Equipment You’ll Need:
- Large bowl
- Plastic wrap or kitchen towel
- Baking sheet or pizza stone
- Pizza peel or flat baking sheet
- Small saucepan
Instructions
Part 1: Make the Dough
- Activate the Yeast: In a large bowl, whisk the yeast and sugar into the warm water. Let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: Add the flour, salt, and olive oil to the yeast mixture. Stir with a spatula until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.
- Rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Part 2: Prepare the Sauce and Toppings
- Make the Sauce: In a small saucepan, combine the crushed tomatoes, minced garlic, oregano, basil, salt, and pepper. Simmer over low heat for 10-15 minutes, stirring occasionally. This deepens the flavor.
- Preheat Oven: Place a pizza stone or a large, inverted baking sheet on the bottom rack of your oven. Preheat the oven to 450∘F (230∘C) for at least 30 minutes. The hot surface is key to a crispy crust.
Part 3: Assemble and Bake
- Shape the Dough: Punch down the dough and turn it out onto a lightly floured surface. Press and stretch the dough into a 12-14 inch round.
- Transfer to Baking Surface: Place the stretched dough on a piece of parchment paper or a pizza peel.
- Add Toppings: Spread the sauce over the dough, leaving a ½-inch border. Sprinkle the mozzarella evenly over the sauce, followed by the sliced pepperoni.
- Bake: Carefully slide the pizza (with the parchment paper, if using) onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- Serve: Drizzle with a little olive oil if you like. Let the pizza cool for a minute or two before slicing and serving.
Storage and Essential Tips for the Best Pepperoni Pizza
- Use Low-Moisture Mozzarella: This type of cheese (like the blocks found in the deli section) melts beautifully and won’t make your pizza soggy.
- Preheat the Baking Surface: A hot pizza stone or baking sheet is essential for a crispy bottom crust.
- Dough Rise: Don’t rush the rising process. A full rise gives the dough flavor and a great texture.
- Make-Ahead Dough: You can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature before shaping.
- Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the oven for a crispy crust.
Share Your Creation!
Did you make this classic pepperoni pizza? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #HomemadePizza.
