Homemade Pepperoni Pizza
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Did you know that one of the most universally loved and classic flavors of pizza in the world, is pepperoni? Homemade Pepperoni Pizza is made with a delicious pizza crust with tomato sauce, mozzarella and parmesan cheeses, topped with slices of pepperoni.
This savory and slightly spicy flavor profile of the pepperoni makes it a favorite choice for pizza lovers around the world!
Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.
This homemade pepperoni pizza recipe is always a crowd-pleaser, and more delicious than delivery! It is perfect for family pizza night, and making it from scratch makes it even more special!
Pizza recipe links: Italian Pizza Dough made with tipo 00 flour, Homemade Pizza Dough made with all purpose flour, and Homemade Pizza Sauce.
You may also like: How to Proof Dough in an Instant Pot – it cuts the rise time in half.
Pepperoni pizza ingredients
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Pizza Dough, Pizza Sauce, Mozzarella Cheese, Pepperoni, Parmesan Cheese, and Italian Seasoning are the basic ingredients.
Do not let the word “homemade” scare you away!! You can make your own Italian Pizza Dough using Tipo “00” Flour, Homemade Pizza Dough using all-purpose flour, or you can purchase ready-made dough from your local pizza parlor.
If you have the time, you can make your very own Homemade Pizza Sauce, or you can purchase one of the many delicious sauces in a jar from your local grocery store. I used Rao’s Pizza Sauce on my Pepperoni Pizza.
Mozzarella Cheese can be tricky. The fresh packed in water version is delicious, but has a bit too much moisture. The pre-shredded in a package cheese is coated with flour or cornstarch which affects the final flavor of your pizza. I really like the Galbani ball of part-skim mozzarella for pizza. It is firm enough to grate, but it also melts really well.
Pepperoni, the star of the show, is a type of spicy cured sausage made from pork or a combination of pork and beef. I use Applegate Naturals or Boar’s Head pepperoni. It comes in big slices, not the little rounds that you are used to seeing. I sometimes cut them into wedges to make them easier to eat.
Parmigiano-Reggiano is my favorite Parmesan cheese! Asiago is more widely available and still quite delicious. Please, please do not use that stuff in the green can!!
Italian Seasoning is the finishing touch on your pizza. It adds another layer of flavor and can be left off it you prefer – but it’s really delicious.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How do you make a Homemade Pepperoni Pizza?
If using homemade dough, it is best to make it a day or two in advance and store it in the refrigerator covered with plastic wrap until ready to use. This allows the gluten to rest and the flavors to develop.
Pull the pizza dough out of the refrigerator at least two hours to come up to room temperature before you are ready to bake.
For a nice, crispy crust place baking stone in the center of the oven and preheat to 500°F. for one hour.
Place dough on a floured surface and roll or stretch into a 11 to 12-inch circle. Place dough circle on a sheet of parchment paper.
If the dough springs back, allow it to rest for an additional 10 minutes.
Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.
Sprinkle three-quarters of the grated mozzarella over the sauce, again leaving a clean edge.
Place your pepperoni rounds on top of the cheese. Sprinkle with the remaining mozzarella, the finely grated Parmesan and the Italian seasoning.
Slide the pizza onto a pizza peel and carefully transfer to the hot baking stone. Bake for 10 minutes, until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and allow to rest for five minutes before slicing.
Sprinkle chopped, fresh Italian parsley over the pizza before serving – for added color.
Serve pizza slices with a tossed green salad, garlic parmesan chicken wings, and a nice glass of chianti or zinfandel. For dessert, a traditional affogato è perfetto!
Expert Tips
- All ovens are different, your cooking time may vary.
- If you are not using a Baking/Pizza Stone, substitute a pizza pan or a large Un-rimmed Baking Sheet. You can also turn the un-rimmed baking sheet upside down and use it as a Pizza Peel.
- For added flavor, use a mixture of grated cheeses – such as Fontina, Gouda, Romano, etc.
- I place the pepperoni on top of the cheese to give the pepperoni a chance to get a bit crispy on the edges. Feel free to put the pepperoni on the bottom if you prefer.
- To prevent a soggy crust, be careful not to use too much sauce.
- Do not cut your pizza on the pizza peel!! Doing so will damage the surface and make it harder to slide into the oven.
This homemade pizza recipe is better tasting that most pizzas that I have ordered in restaurants, definitely better than any pizza that comes out of the freezer, and is sure to become a family favorite!
Leftovers and storage
Leftovers: Allow pizza to cool completely and store in a zipper top bag or airtight container in the refrigerator for 3-4 days. Reheat leftover pizza in an air fryer, the microwave, or in the oven on a low setting.
To Freeze: Once the pizza has cooled completely, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or resealable bag. To reheat, simply thaw in the refrigerator overnight and bake in a preheated oven until heated through.
More gourmet Pizza recipes
- Eggs Benedict Pizza – breakfast, brunch, even dinner!
- Grilled Peach & Arugula Pizza
- Steakhouse Pizza – with white pizza sauce, sliced steak, crispy onion rings, and Gorgonzola butter!
- Shrimp Scampi Pizza – one of the most popular recipes on Cooking with Curls!
- Deep Dish Hawaiian Pizza – no rolling required.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Homemade Pepperoni Pizza
Ingredients
- 1 pound pizza dough
- .33 cup pizza sauce or more
- 2 cups grated mozzarella cheese
- 6 large slices pepperoni or more – 20 small slices
- .25 cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped, fresh Italian parsley to garnish – optional
Instructions
- Pull the pizza dough out of the refrigerator at least two hours to come up to room temperature before you are ready to bake.
- For a nice, crispy crust place baking stone in the center of the oven and preheat to 500°F. for one hour.
- Place dough on a floured work surface and roll or stretch into a 11 to 12-inch circle. Place dough circle on a sheet of parchment paper. If the dough springs back, allow it to rest for an additional 10 minutes.
- Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.
- Sprinkle three-quarters of the grated mozzarella over the sauce, again leaving a clean edge.
- Place your pepperoni slices on top of the cheese. Sprinkle with the remaining mozzarella, the finely grated Parmesan and the Italian seasoning.
- Slide the pizza onto a pizza peel and carefully transfer to the hot baking stone. Bake for 10 minutes, until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven and allow to rest for five minutes before slicing. Sprinkle chopped, fresh Italian parsley over the pizza before serving…for added color.
Notes
- If using homemade dough, it is best to make it a day or two in advance and store it in the refrigerator covered with plastic wrap until ready to use. This allows the gluten to rest and the flavors to develop.
- All ovens are different, your cooking time may vary.
- If you are not using a Baking/Pizza Stone, substitute a pizza pan or a large Un-rimmed Baking Sheet. You can also turn the un-rimmed baking sheet upside down and use it as a Pizza Peel.
- For added flavor, use a mixture of grated cheeses…such as Fontina, Gouda, Romano, etc.
- I place the pepperoni on top of the cheese to give the pepperoni a chance to get a bit crispy on the edges. Feel free to put the pepperoni on the bottom if you prefer.
- To prevent a soggy crust, be careful not to add too much sauce.
- Do not cut your pizza on the pizza peel!! Doing so will damage the surface and make it harder to slide into the oven.
- Homemade Pizza Sauce
- Homemade Pizza Dough – with bread machine instructions
- Italian Pizza Dough – using Tipo “00” flour
That looks amazing, my mouth is watering. Def going to try this out!
I’m going to check out the Delallo sauce. To me, this is the hardest part to get “right.” I think making pizza at home is fun. Put out the toppings and let everyone make their own. Yours looks like it came right out of a top-rate pizza parlor:)
I want a slice of this pizza! Pinned your recipe. Thanks for linking up with us a the #HomeMattersParty this week!