Italian · Main · Medium
Pepperoni Pizza
A crisp, chewy crust layered with bright tomato sauce, gooey mozzarella, and pepperoni that curls into crispy cups at the edges. Homemade beats delivery every time.
The whole recipe in 60 seconds
Pepperoni Pizza, in 5 ideas
- A screaming hot oven is the single biggest factor in a crisp crust.
- Let the dough come to room temperature for easy stretching with no tearing.
- Thinner sauce and less cheese bake up crispier than a loaded pie.
- Pepperoni cups up when it hits high heat, which is exactly what you want.
- Parchment paper makes transferring the pizza foolproof.
What you need
Ingredients
- 1 lb pizza dough
- 0.75 cup pizza sauce
- 8 oz whole milk mozzarella, shredded
- 4 oz sliced pepperoni
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.25 cup grated Parmesan cheese
How to make it
Directions
- Place a pizza stone or baking sheet in the oven and heat to 500°F for at least 30 minutes.
- On a floured surface, stretch the dough into a 14 inch round, leaving a slightly thicker rim for the crust.
- Transfer the dough to a floured peel or parchment, brush with olive oil, and spread the sauce edge to edge inside the rim.
- Sprinkle on the mozzarella, garlic powder, and oregano, then arrange the pepperoni evenly over the top.
- Slide the pizza onto the hot stone and bake 10 to 12 minutes until the crust is deep golden and the cheese bubbles.
- Shower with Parmesan, slice, and serve hot.
Buy pizza dough from the bakery section instead of making it from scratch; it costs about a dollar and saves a full rise cycle.