If you’re anything like me and love that perfect mix of crispy crust, tangy sauce, and melty cheese topped with savory pepperoni, then you’re going to absolutely adore this Homemade Pepperoni Pizza Recipe. I promise, once you try this, you’ll wonder why you ever settled for takeout! What I especially love about this recipe is how it breaks down making everything from scratch—yes, even the dough and sauce—into simple steps you can nail right in your kitchen. Stick with me, and I’ll show you how to make a pizza night that feels restaurant-quality, but with way more heart.
Why You’ll Love This Recipe
- Simple Homemade Dough: You won’t need a fancy mixer or hours of waiting to get a crust that’s just right.
- Fresh, Flavorful Sauce: Using crushed tomatoes with garlic and balsamic vinegar gives it that perfect tang and depth.
- Perfect Cheese Blend: A combo of provolone and fontina melts beautifully and complements the spiced pepperoni.
- No Special Equipment Needed: You can make this pizza on a regular baking sheet—no pizza stone required.
Ingredients You’ll Need
Each ingredient I use here works together to create that perfect balance of texture and flavor. From the bread flour that gives the crust its lovely chew to the spices that make the sauce sing, I’ve dropped in some tips to guide you along as you shop.
- Bread flour: This has a higher protein content than all-purpose flour, making your crust nicely chewy and crisp—trust me, it makes all the difference.
- Granulated sugar: Helps activate the yeast and adds a hint of sweetness to balance the sauce.
- Instant dry yeast: No need to proof this, which saves time—just mix it right in with the dry ingredients.
- Salt: Essential for flavor and helps control yeast activity in the dough.
- Warm water (110-115°F): Perfect temperature—it wakes up the yeast without killing it.
- Extra virgin olive oil: Adds richness to the dough and the sauce; the flavor really shines here.
- Garlic (finely grated): Fresh garlic gives a bright kick to the sauce—you don’t want to skip this!
- Red pepper flakes: Just a pinch adds subtle heat that pairs beautifully with pepperoni.
- Canned crushed tomatoes with basil: I like using high-quality canned tomatoes; they make sauce prep so quick and flavorful.
- Balsamic vinegar: Adds a touch of acidity and complexity to the sauce.
- Pepperoni: Choose a flavorful, quality brand, and don’t be shy about layering it generously.
- Provolone cheese (thinly sliced): Melts beautifully, adding that classic pizza taste.
- Fontina cheese (cubed): Its creamy melt adds richness and depth to each bite.
- Fresh oregano (optional): Sprinkle on top for an herby freshness that brightens the pizza.
Variations
I love how versatile this Homemade Pepperoni Pizza Recipe is—you can customize it however you want, so it feels like your own signature pie every time! Here are a few ways I’ve tweaked it to keep things exciting without losing that classic pepperoni goodness.
- Extra Veggies: Adding thin slices of bell peppers, mushrooms, or onions gives a nice veggie boost—my family actually can’t tell the difference when I sneak these in!
- Spice it Up: Sometimes I double the crushed red pepper flakes or add a drizzle of hot honey on top for a sweet-spicy kick that really wakes up the flavors.
- Gluten-Free Option: Swap the bread flour for your favorite gluten-free blend; just know the texture will be a bit different but still delicious.
- Cheese Swaps: Feel free to replace fontina with mozzarella or gouda—each changes the flavor profile in a lovely way.
How to Make Homemade Pepperoni Pizza Recipe
Step 1: Nail That Dough
Start by combining your dry ingredients: bread flour, sugar, yeast, and salt in a large bowl. Add warm water and olive oil, and stir until it starts to come together. Then, knead it on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. If your dough feels too sticky, sprinkle in a little more flour, but be careful not to overdo it. Let it rest covered in a warm spot for at least 20 minutes to rise slightly—it won’t double like some doughs, but this rest is enough to relax the gluten.
Step 2: Whip Up the Sauce
While the dough is doing its thing, mix the crushed tomatoes, grated garlic, olive oil, balsamic vinegar, salt, sugar, and crushed red pepper flakes in a bowl. Give it a taste and adjust seasoning if needed. The sauce should be bright and slightly tangy with just a hint of sweetness. Trust me, this fresh sauce beats jarred ones by a mile and keeps the pizza light!
Step 3: Assemble Like a Pro
Preheat your oven to 475°F (245°C) and grease a baking pan lightly with olive oil. Roll or pat the dough into your pan to form a thin, even layer. Spread the sauce evenly over the dough, leaving a small border around the edges. Then layer on half the provolone, scatter the fontina cubes, and evenly distribute the pepperoni slices on top. Finish with the remaining provolone slices for that perfect cheese pull.
Step 4: Bake to Perfection
Bake the pizza for about 18 minutes, or until the cheese is bubbly and golden, and the crust has turned that beautiful golden-brown with crispy edges. Keep an eye on it around the 15-minute mark to avoid burning, especially if your oven runs hot. Once out, I like to sprinkle fresh oregano on top for a lovely herbal finish.
Pro Tips for Making Homemade Pepperoni Pizza Recipe
- Warm Water Magic: I discovered that water between 110-115°F wakes the yeast perfectly; too hot or too cold can mess with rising.
- Roll, Don’t Stretch: Rolling the dough out on a floured surface keeps thickness even and avoids those thin, easy-to-burn spots.
- Cheese First, Pepperoni Second: Laying down some cheese before the pepperoni helps keep the toppings moist and prevents curling.
- Use a Hot Oven: Baking at 475°F is key—lower temps won’t crisp up the crust like this one does.
How to Serve Homemade Pepperoni Pizza Recipe
Garnishes
I’m a sucker for fresh oregano or basil leaves to finish—a quick sprinkle really brightens the pie. Sometimes I also dust some red pepper flakes on top for those who appreciate a little extra zing right at the table.
Side Dishes
My go-tos alongside this pizza are a crisp Caesar salad or a simple arugula salad tossed with lemon and olive oil. Garlic knots or a light caprese salad also round out the meal beautifully.
Creative Ways to Present
For a fun dinner party, I slice the pizza into small squares for easy finger food, arrange them on a wooden board, and add bowls of chili oil, grated Parmesan, and fresh herbs alongside for guests to customize. It makes the meal interactive and super inviting.
Make Ahead and Storage
Storing Leftovers
After your pizza cools, wrap leftovers tightly with plastic wrap or store in an airtight container. I usually keep it in the fridge for up to 3 days and find it holds up wonderfully, especially when reheated properly.
Freezing
If I have extra dough, I freeze it in balls before baking. This way, you can pull it out to thaw overnight and make a fresh pizza anytime. You can also freeze baked and cooled pizza slices, wrapped well, for up to a month.
Reheating
To keep that crispy crust when reheating, I heat leftovers on a baking sheet at 375°F for about 8 minutes instead of nuking in the microwave. The cheese bubbles back up nicely without making the crust soggy.
FAQs
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Can I use all-purpose flour instead of bread flour for this Homemade Pepperoni Pizza Recipe?
Yes, you can substitute all-purpose flour, but your crust may be less chewy and slightly less crisp. Bread flour’s higher protein content develops more gluten, which gives this pizza its signature texture. If using all-purpose, consider adding a bit less water to avoid a sticky dough.
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How do I know when the dough has risen enough?
This dough doesn’t need a full rise like some deep-dish recipes. Just a 20 to 30-minute rest after kneading to relax the gluten is usually enough. If you wait too long, it can become too soft and hard to shape.
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Can I make the sauce ahead of time?
Absolutely! The sauce can be made a day or two in advance and refrigerated—it actually tastes better as the flavors meld. Just give it a good stir before spreading on your dough.
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What’s the secret to getting crispy pepperoni edges?
Place the pepperoni on top of the cheeses rather than under, and bake at a high temperature. The pepperoni slices will curl slightly and crisp up, adding wonderful texture and flavor.
Final Thoughts
This Homemade Pepperoni Pizza Recipe is easily one of my favorite weeknight dinners because it hits that perfect balance of fresh ingredients without being complicated. I love sharing this recipe with friends because once you get the hang of the dough and sauce, you can switch things up however you like and still get fantastic results. Give it a try—you might just find yourself making homemade pizza a whole lot more often!
Print
Homemade Pepperoni Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 1 12-inch pizza (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This pepperoni pizza recipe offers a perfectly crispy crust paired with a tangy, flavorful homemade tomato sauce and a rich blend of provolone and fontina cheeses topped with savory pepperoni slices. The recipe includes detailed instructions for making the pizza dough from scratch and a delicious sauce, all without needing special pizza equipment.
Ingredients
Dough Ingredients
- 3 and 1/2 cups (420g) bread flour
- 1 and 1/2 Tablespoons (21g) granulated sugar
- 2 packets (14g) instant (rapid rise) dry yeast
- 1 teaspoon salt
- 1 and 1/2 cups (340ml) warm water (between 110 and 115 degrees F)
- 1/4 cup (57ml) extra virgin olive oil (plus more for the baking pan)
Sauce Ingredients
- 2 Tablespoons (28ml) extra virgin olive oil
- 2 cloves garlic (finely grated)
- 1/4 teaspoon crushed red pepper flakes
- 2 cups (454ml) canned crushed tomatoes with basil
- 1 teaspoon balsamic vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon granulated sugar
Toppings
- 4 ounces pepperoni
- 6 ounces thinly sliced provolone cheese
- 8 ounces fontina cheese (cut into 1/4-inch cubes)
- Fresh oregano (optional)
Instructions
- Prepare the dough: In a large mixing bowl, combine the bread flour, sugar, instant yeast, and salt. Mix well. Gradually add the warm water and 1/4 cup of olive oil. Stir until a rough dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
- Prepare the sauce: While the dough is rising, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely grated garlic and crushed red pepper flakes; cook for 1-2 minutes until fragrant but not browned. Add the crushed tomatoes, balsamic vinegar, salt, and sugar. Simmer the sauce gently for 15 minutes, stirring occasionally, then remove from heat.
- Preheat the oven and prepare the pan: Preheat your oven to 475°F (245°C). Lightly oil a baking pan or pizza pan with extra virgin olive oil to prevent sticking and to help create a crispy crust.
- Shape the dough: Punch down the risen dough and transfer it to the prepared pan. Stretch or roll it out evenly to fit the pan, building a slight edge around the perimeter for the crust.
- Assemble the pizza: Spread the homemade tomato sauce evenly over the dough, leaving a border for the crust. Layer the provolone cheese slices and scatter the cubed fontina cheese on top. Arrange the pepperoni slices evenly over the cheese. Add fresh oregano leaves if using.
- Bake the pizza: Place the pan in the preheated oven and bake for 18 minutes until the crust is golden and crispy, the cheese is melted and bubbly, and the pepperoni edges are slightly crisped.
- Serve: Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot for the best taste and texture.
Notes
- The dough rising time is crucial for developing flavor and texture; give it ample time to double in size.
- Using bread flour contributes to a chewier, crisper crust compared to all-purpose flour.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- Fresh oregano is optional but adds a nice herbal note to the pizza.
- If you don’t have a pizza pan, a standard baking sheet will work fine when lightly oiled.
- Letting the pizza cool slightly before slicing helps the cheese to set and prevents toppings from sliding off.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
