Homemade Pepperoni Pizza (With From-Scratch Dough)
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Homemade pepperoni pizza became our Friday night tradition long before it ever became a recipe on this site. During a season when life felt uncertain and money was tight, pizza night was the one thing that stayed the same every week. Using the same dough and the same simple toppings, this pizza showed up on our table Friday after Friday, and it never failed us.
Homemade Pepperoni Pizza Recipe from Scratch
This was not a weekend project or a slow, leisurely recipe. The dough was made in the morning before work, the sauce and cheese were kept simple, and by the time I walked in the door at the end of the day, everything was ready to go. That consistency is what taught me how to make homemade pizza that works in real life, not just on a quiet afternoon.
After years of repetition, this homemade pepperoni pizza delivers exactly what a great pizza should. A crisp crust that holds its shape, evenly melted cheese without greasy pooling, and classic pepperoni flavor in every bite. It proves you can get true pizzeria-style results at home without special equipment, complicated techniques, or guesswork, just a dependable method that works every single time.
Why My Homemade Pizza Recipe Is the Best
- Crust that holds up – My homemade pizza dough creates a crust with a crisp bottom and golden edges that support all your favorite toppings without collapsing.
- Perfect for home ovens – Whether you use a baking sheet or a pizza stone, I developed this recipe to cook evenly and reliably in a standard oven.
- Toppings that work – Unlike many recipes that overload the crust with toppings, I add just enough cheese and pepperoni so you don’t end up with soggy pizza.
Ingredients To Make My Pepperoni Pizza
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Pizza dough – I use my homemade pizza dough for the best texture and structure.
- Olive oil – Helps the crust brown evenly and adds flavor without making it greasy.
- Pizza sauce – You can make your own or use your favorite brand.
- Dried oregano or Italian seasoning – Adds classic pizza flavor that enhances the sauce.
- Mozzarella cheese – Melts evenly and gives you that classic cheesy topping.
- Pepperoni – Crisps slightly in the oven and adds flavor to the pizza.
- Flour – Keeps the dough from sticking while you roll and shape it.
Substitutions or Variations
- Need a lighter option? Use turkey pepperoni instead.
- Like a little heat? Add crushed red pepper flakes over the baked pizza.
- Want it extra cheesy? Sprinkle grated Parmesan cheese over the top after baking.
- Prefer a vegetable pizza? Skip the pepperoni and add thinly sliced bell peppers, onion, and mushrooms.
How to Make My Easy Homemade Pepperoni Pizza Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
Make my homemade pizza dough several hours before needing to cook your pizza, or purchase pre-made dough from the grocery store.
- Preheat the oven to 475° F and move the rack to the lowest position. Lightly flour your work surface and set the dough on top.
- Roll it out with a floured rolling pin, turning the dough about 25 degrees each time until it reaches the size you want.
- Carefully transfer the dough to a greased baking sheet or pizza stone.
- Use a fork to prick the crust, then drizzle on 1 teaspoon of olive oil and spread it over the surface.
- Add the sauce in an even layer, leaving about a 1‑inch border around the edges.
- Scatter the oregano and mozzarella evenly, then arrange the pepperoni slices on top.
- Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling. Keep an eye on it, since some ovens may finish in as little as 10 minutes.
- Rest the dough – Let the dough rest at room temperature before rolling to prevent shrinking.
- Pick up the crust as you roll – roll and move the crust as you roll it out or it will sitck to the counter
- Prick the crust – This helps control air bubbles and keeps the center flat.
- Bake closest to the heat – Baking on the lowest rack encourages a crisp bottom crust.
- Easy on the sauce – Avoid overloading the sauce, which can soften the dough.
Tips for Rolling the Dough
After rolling this pizza dough for decades, the key is to work slowly and keep the dough moving. Lightly flour the counter and the rolling pin, then place the dough in the center and gently push it out a few inches in one direction, then rotate the dough and repeat. Turning the dough as you roll prevents sticking and helps it stretch evenly without tearing, so the crust stays uniform and bakes up with the right balance of chew and crispness.
Pizza Topping Ideas
Pepperoni isn’t the only topping you can use on this pizza. Here are some of my favorite pizza toppings to use with this dough.
- Ham*
- Sausage*
- Chicken*
- Bacon*
- Mushrooms
- Red and green bell peppers, sliced
- Diced onions
- Artichokes
- Pineapple
- Seasonings like Italian, Oregano, basil, red pepper flakes
- And, drizzle with pesto or balsamic glaze
*note about using meats, be sure they are pre-cooked as raw meat won’t fully cook on a pizza
FAQs
This pizza recipe works well in a home pizza oven. Since the recipe is designed for regular ovens, you will just need to shorten the bake time and watch it closely.
The oven may not be hot enough or the rack may be set too high. Baking on the lowest rack helps create that crispy bottom.
A pizza stone works very well, but preheat it fully before adding the pizza so the crust sets quickly.
This dough can be made ahead and stored in the refrigerator in a zip-top bag for a few days until you’re ready to use it.
Storage Instructions
- Refrigerate – Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Let the pizza cool completely before storing so the crust stays firm.
- Freeze – Place cooled slices in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. Frozen pizza keeps well for up to 2 months.
- Reheat – Reheat slices in a 375° F oven or air fryer until warmed through and the crust is crisp again. Avoid the microwave if possible, as it softens the crust.
What to Serve with Pizza
When I’m making pizza it’s because I want something low-key and easy so these sides go along with that idea:
- A crisp green salad with Italian or balsamic dressing
- Garlic bread or cheesy breadsticks
- Roasted vegetables like broccoli, zucchini, or Brussels sprouts
- Fresh fruit or a simple fruit salad for balance
More Tasty Pizza-Inspired Recipes
- Pizza Casserole
- Pizza Dough Breadsticks
- English Muffin Pizzas
- Air Fryer French Bread Pizza
- Pepperoni Pizza Dip
- Crescent Roll Veggie Pizza
- Pizza Bubble Bake
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Homemade Pepperoni Pizza
Ingredients
- 12 ounces pizza dough
- 1 teaspoon olive oil
- ½ cup pizza sauce
- 1 teaspoon dried oregano or Italian seasoning
- 1 ½ cups mozzarella cheese shredded
- 25 slices pepperoni
- flour for dusting counter
Instructions
- Preheat oven to 475° F and place the rack on the lowest setting.
- Flour the counter and place dough on counter. Begin to roll out dough with a floured rolling pin.12 ounces pizza dough, flour for dusting counter
- Turn the pizza dough 25 degrees at a time as you continue to roll it out until it’s the size crust you desire. Gently lift the dough onto the greased baking sheet or pizza stone.
- Prick the crust with a fork and add 1 teaspoon olive oil and spread out over the top of the crust.1 teaspoon olive oil
- Spread sauce evenly over the crust, leaving about 1 inch around the edges. Sprinkle oregano and mozzarella cheese evenly on top, then layer with pepperoni slices.½ cup pizza sauce, 1 teaspoon dried oregano or Italian seasoning, 1 ½ cups mozzarella cheese, 25 slices pepperoni
- Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. (Watch your oven closely, your pizza could take as little as 10 minutes.)
Notes
Nutrition
Did You Make This Recipe?
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