How to Make Perfect Pepperoni Pizza at Home | Easy Recipe

My kids love pizza so much that pepperoni pizza is usually a surefire dinner win. I view pizza as a cheat night for me, but with these kinds of flavors, know one can say no to this.

Why I love this recipe

Inexpensive: Our Homemade Pizza Dough is the key and so EASY and cheap to make (I bet you already have the ingredients you need). 

Easy cooking methods: You can cook our homemade pepperoni pizza in the oven, pizza oven, air fryer, or on the grill. Follow my tips for your preferred method.

Ingredients

For the Crust:

🔖3 and 1/2 cups (420g) bread flour

🔖1 and 1/2 cups (340ml) warm water

🔖2 packets (14g) instant (rapid rise) dry yeast

🔖1 and 1/2 Tablespoons (21g) granulated sugar

🔖1 teaspoon salt

🔖1/4 cup (57ml) extra virgin olive oil plus more for the baking pan

For the Sauce:

✅2 cloves of garlic, finely grated

✅2 Tablespoons virgin olive oil

✅1/4 teaspoon crushed red pepper flakes

✅2 cups (454ml) canned crushed tomatoes with basil

✅1 teaspoon balsamic vinegar

✅3/4 teaspoon granulated sugar

✅3/4 teaspoon salt

For the Toppings:

✅4 ounces pepperoni

✅8 ounces of fontina cheese cut into small cubes

✅6 ounces thinly sliced provolone cheese

Instructions

For the Crust:

Step 1:

First, in the bowl of a stand mixer, mix the flour, sugar, yeast, and salt until well combined. 

Step 2:

Then, pour the water and olive oil into the bowl and, using a rubber spatula, gently mix all of the ingredients together. The dough will look shaggy here, that’s normal. 

Step 3:

Now, attach the bowl to the stand mixer and fit it with the dough hook attachment. Turn the mixer to medium speed and mix the dough for around 8 minutes, or until it forms a smooth ball and no dry flour remains. The dough will be very sticky. Resist the temptation to add more flour.

Step 4:

Generously grease a rimmed half sheet pan with 3 Tablespoons of olive oil. Scrape the dough out onto the baking sheet and turn it once to coat the dough in the olive oil. 

Step 5:

Using an inverted second rimmed half sheet pan, cover the dough and set aside for 90 minutes, or until the dough has doubled in size. 

For the Sauce:

Step 1:

In a medium sized saucepan, warm the oil over medium heat. Add the garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly, or until the garlic is fragrant but not golden. 

Step 2:

Pour in the crushed tomatoes and cook, stirring frequently, for around 10 minutes. 

Step 3:

Add in the balsamic, salt, and sugar, and continue cooking, stirring occasionally, for 5 more minutes.

Step 4:

Remove from heat, scrape into a heatproof bowl, and set aside until needed. 

Assembly and Baking:

Step 1:

After 90 minutes, preheat the oven to 475 degrees (F).  Remove the top baking sheet and, using your fingertips, delicately press out the dough until it reaches the edges of the pan. If the dough feels too sticky to touch, lightly coat your fingers with a little olive oil. 

Step 2:

Cover with the inverted rimmed baking sheet and set aside for another 30 minutes (this is a good time to make your sauce; recipe above).

Step 3:

After 30 minutes, uncover the dough. If the dough shrank at all, delicately press it back out so it reaches all the edges of the pan again. 

Step 4:

Top the dough with the pizza sauce. Cover the sauce with the sliced provolone cheese. Then top the provolone with half of the pepperoni. Add the fontina cubes. Finally, top with the remaining pepperoni. 

Step 5:

Place the pizza in the oven and bake until the cheese is melted and the crust is golden brown, 18 to 20 minutes. 

Step 6:

Remove the pizza from the oven and let it rest for 5 minutes. Then slice in the pan or use a large fish spatula to transfer it to a cutting board. Cut into squares and serve immediately.

Making pizza at home is also a great way to involve kids in the kitchen. From helping stretch the dough to choosing toppings, it turns dinner preparation into a fun activity rather than a chore. Kids are often more excited to eat meals they helped create, and pizza is one of the easiest recipes for hands-on participation.

Another benefit of homemade pepperoni pizza is cost efficiency. Compared to frequent delivery orders, preparing pizza from scratch can save a significant amount of money over time. Basic ingredients like flour, yeast, olive oil, and canned tomatoes are inexpensive and can be used for multiple meals. You can also control portion sizes and ingredient quality, making it a better option for both your budget and overall eating habits. Leftovers store well and reheat beautifully, making them perfect for lunch the next day.

If you enjoyed this homemade pepperoni pizza, be sure to check out our BBQ Chicken Pizza Recipe on Savory Trails, where we explore different styles, crusts, and flavors from around the world. And you’ll find plenty of inspiration to elevate your next pizza night.

FAQs – Pepperoni Pizza

Q1: Can I make pepperoni pizza at home without a pizza stone?

Yes! You can easily make a delicious pepperoni pizza using a regular baking tray or oven-safe skillet. Preheat your oven to a high temperature (around 220°C/425°F) and bake on a lightly greased tray. Using parchment paper helps prevent sticking and makes cleanup easier.

Q2: How can I make my pizza crust crispy?

For a crispier crust, pre-bake the dough for 3–5 minutes before adding toppings. You can also use a hot baking tray or pizza stone to get that classic restaurant-style crispiness.

Q3: Can I use store-bought dough instead of making it from scratch?

Absolutely! Store-bought pizza dough saves time and still produces a soft, chewy crust. Just follow the package instructions for rising and shaping, then layer your sauce, cheese, and pepperoni before baking.

Q4: Can I make a healthier version of pepperoni pizza?

Yes! Use whole wheat or multigrain dough, reduce cheese slightly, or add extra vegetables like bell peppers, spinach, and mushrooms.