Name: Homemade Pepperoni Pizza Recipe
Prep time: 10 min
Cook time: PT-489639H17M16S
Total time: PT-489639H17M16S
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast; 2 teaspoons granulated sugar; 1 1/2 cups warm water; 3 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon white vinegar; 3 3/4 – 4 cups bread flour (all-purpose flour can also be used); 1 cup pizza sauce; 2 cups pepperoni slices; 4 cups shredded mozzarella cheese; 1/2 cup freshly grated parmesan cheese; 1 teaspoon Italian seasoning

If you’ve ever craved that perfect slice of pepperoni pizza fresh from your own oven, you’re in the right place. This Homemade Pepperoni Pizza Recipe is my go-to when I want something easy, satisfying, and loaded with flavor. Trust me, once you try making this at home, you’ll wonder why you ever ordered takeout!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have everything in your pantry, plus it’s budget-friendly.
Customizable: Whether you like it extra cheesy, spicy, or loaded with toppings, this recipe lets you make it your own.
Quick and Easy: From dough to the table in under 30 minutes – perfect for busy weeknights!
Family Favorite: My crew goes wild for how gooey and perfectly crispy this pizza turns out every time.

A close-up view of two slices of pepperoni pizza on beige baking paper, layered with a golden brown crust at the bottom, a layer of red tomato sauce with visible oily spots, topped by melted white and light yellow cheese that has bubbly and slightly browned textures, and round pepperoni slices with a rich reddish color and slightly crisp edges evenly spread on top. Some bits of herbs and black pepper are scattered over the cheese and pepperoni. A large metal pizza cutter is partially visible on the left side, resting on the white marbled surface with some crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays a crucial part in building the perfect pepperoni pizza. The yeast develops that lovely chewy crust, while the mix of cheeses and pepperoni brings the classic flavor we all adore. A quick heads-up: I find bread flour gives the best texture, but all-purpose flour works just fine too.

Active dry yeast: Make sure it’s fresh and not expired for that perfect dough rise.
Granulated sugar: Helps activate the yeast without making your dough sweet.
Warm water: Not too hot or you’ll kill the yeast, but warm enough to get it jumping.
Olive oil: Adds richness to the dough and keeps it tender.
Salt: Essential for flavor and helping develop the dough’s texture.
White vinegar: A little trick to improve dough elasticity.
Bread flour: For that chewy, crispy crust; all-purpose flour works in a pinch.
Pizza sauce: You can use your favorite store-bought or homemade variety for that tangy base.
Pepperoni slices: The star of the show – choose your favorite brand or homemade for extra flavor.
Shredded mozzarella cheese: The classic melty base cheese everyone loves.
Freshly grated Parmesan cheese: Adds a sharp, nutty finish that complements the mozzarella.
Italian seasoning: Sprinkle generously for that herby, aromatic boost.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Homemade Pepperoni Pizza Recipe is! Feel free to tweak it to suit what you love or what you’ve got on hand – it’s all about making it your own.

Spicy Kick: I once added crushed red pepper flakes to the sauce, and wow – it gave the pizza a fiery, addictive twist my family couldn’t get enough of.
Veggie Extra: Toss in some sliced bell peppers, mushrooms, or olives if you want a little green magic and more texture to your pie.
Gluten-Free Dough: If you or your guests need it, swapping in a gluten-free dough works great with this sauce and toppings.
Cheese Lovers: Double the mozzarella or add provolone for an ooey-gooey feast.

How to Make Homemade Pepperoni Pizza Recipe

Step 1: Activate Your Yeast and Prepare the Dough

Start by dissolving the yeast and sugar in warm water. I like to use water just a little warmer than body temp—about 105°F—to wake up the yeast gently without scalding. Let it sit for 5 minutes until it foams up nicely. This means the yeast is alive and kicking! Then, in a large bowl, combine this with olive oil, salt, and white vinegar. Slowly mix in the bread flour, stirring as you go. Once it gets too stiff to stir, knead by hand for about 8 minutes until you get a smooth, elastic dough. This step really makes the difference between a tough crust and one that’s perfectly chewy. I usually dust my hands with a little flour so it doesn’t stick.

Step 2: Let the Dough Rise

Place your dough ball in a lightly oiled bowl, cover with a clean towel or plastic wrap, and find a warm spot. I usually put mine near a sunny window or inside the turned-off oven with just the light on. Let it rise for about an hour, or until it’s doubled in size. This patience pays off with that perfect airy crust.

Step 3: Shape and Add Toppings

Once risen, punch the dough down gently to release the air. Roll it out on a floured surface to your desired thickness (I go for about 12 inches wide). Transfer it to a pizza stone or baking sheet. Spread pizza sauce evenly over the dough, leaving a little border for the crust. Then sprinkle mozzarella cheese generously, followed by pepperoni slices, parmesan, and a sprinkle of Italian seasoning. You’ll find that the combination of cheeses and pepperoni creates a fantastic flavor and texture balance.

Step 4: Bake to Perfection

Preheat your oven to 475°F (if you’ve got a pizza stone, preheat it inside for the crispiest bottom crust). Bake your pizza for about 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. I keep an eye on mine starting around 9 minutes to make sure it doesn’t burn. When it’s done, let it rest for a couple of minutes before cutting—this makes slicing easier and lets the cheese set just right.

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Pro Tips for Making Homemade Pepperoni Pizza Recipe

Warm Water Temperature: I use a thermometer to keep the water at around 105°F—that’s the sweet spot for activating yeast without damage.
Flouring the Surface: Don’t overload on flour when rolling the dough; too much and you’ll get a dry crust.
Using a Pizza Stone: Preheat your pizza stone for at least 30 minutes for a crispy crust that’s restaurant-quality.
Avoid Overloading Toppings: I learned that piling on too much pepperoni or cheese can make the dough soggy—moderation is key.

How to Serve Homemade Pepperoni Pizza Recipe

A large pizza with eight slices on a silver round tray, placed on a white marbled surface. The pizza has a thin crust with a golden brown edge. The first layer is bright red tomato sauce spread evenly under the toppings. The second layer is a thick cover of melted light yellow cheese with specks of toasted brown spots. Pepperoni slices, dark red with slightly curled edges, are spread on top of the cheese layer. Small bits of black pepper and herbs are sprinkled all over the pizza. To the left, there is a small white bowl filled with grated cheese, and a black pizza slicer with a shiny blade lies diagonally on the marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little fresh basil or chopped parsley right after baking—it adds a pop of color and fresh flavor that cuts through the richness. A drizzle of chili-infused olive oil is another favorite to amp up the flavor just before serving.

Side Dishes

My family goes crazy for a crisp Caesar salad or garlic roasted green beans alongside this pizza. And if I’m feeling extra indulgent, some crunchy breadsticks with marinara dip make the meal complete.

Creative Ways to Present

For casual get-togethers, I’ve made mini pepperoni pizzas using the same dough—just perfect for sharing and grazing. Another fun idea is to arrange slices on a wooden pizza paddle alongside dipping sauces for an inviting, pizzeria-style presentation.

Make Ahead and Storage

Storing Leftovers

Leftover pizza can be stored in an airtight container or wrapped tightly in foil in the fridge for up to 3 days. I like to slice it first for easy snacking or reheating later.

Freezing

I freeze leftover slices on a parchment-lined tray first, then transfer them to a freezer bag to keep them from sticking together. When you’re ready, just pop them straight into the oven or toaster oven for a quick treat.

Reheating

The best way I’ve found to reheat pizza is in a skillet on medium heat with a lid on for a few minutes. This keeps the crust crisp and melts the cheese without making it soggy like the microwave does.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes! While bread flour offers more gluten for a chewier crust, all-purpose flour will work just fine if bread flour isn’t on hand. Your crust might be a bit less elastic but still delicious.
How do I know if the yeast is still active?

When you dissolve yeast in warm water with sugar, it should foam up within 5-10 minutes. If it doesn’t, your yeast might be expired or the water temperature was off, and you should try a new batch.
Can I use store-bought pizza dough instead of making my own?

Absolutely! Using store-bought dough speeds things up without sacrificing taste. Just roll it out, top, and bake as directed.
How long can I freeze leftover pizza?

For best quality, freeze pizza slices for up to 1-2 months. Beyond that, flavor and texture may begin to degrade.

Final Thoughts

This Homemade Pepperoni Pizza Recipe holds a special place in my kitchen rotation—it’s straightforward but feels like a real treat every time. When I first tried making pizza from scratch, I was amazed at how easy it was to get bakery-quality results at home. You’ll enjoy the fun process of kneading the dough and the reward of that sizzling, bubbling pie fresh from your oven. So go ahead, dive in, make a pizza night, and turn your kitchen into the coziest pizzeria ever. Your taste buds (and your friends) will thank you!