Homemade Pepperoni Pizza

Name: Homemade Pepperoni Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: For the dough: 3 1/2 cups (450 g) bread or all-purpose flour; 1 1/2 tsp instant yeast; 1 1/2 tsp salt; 1 tsp sugar; 1 1/3 cups (320 ml) warm water; 2 tbsp olive oil, plus more for the pans; For the sauce: 1 (14 oz) can crushed tomatoes; 1 clove garlic, grated; 1 tsp dried oregano; 1/2 tsp salt; 1 tbsp olive oil; For topping: 1 lb low-moisture whole-milk mozzarella, shredded; 1/4 cup grated Parmesan; 5 oz pepperoni, sliced thin; red pepper flakes and dried oregano, to serve

A crisp-bottomed, chewy homemade crust topped with a simple oregano tomato sauce, whole-milk mozzarella and cupped pepperoni. Makes two 12-inch pizzas for family pizza night.

Prep20 min

Cook15 min

Total35 min

Serves8

What you'll need

Silicone baking matsFor no-stick baking

Amazon

Mixing bowl setFor mixing and marinating

Amazon Walmart

Digital kitchen scaleFor accurate baking

Amazon Walmart

Store links go to the same item at each retailer, checked November 5, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

For the dough: 3 1/2 cups (450 g) bread or all-purpose flour

1 1/2 tsp instant yeast

1 1/2 tsp salt

1 tsp sugar

1 1/3 cups (320 ml) warm water

2 tbsp olive oil, plus more for the pans

For the sauce: 1 (14 oz) can crushed tomatoes

1 clove garlic, grated

1 tsp dried oregano

1/2 tsp salt

1 tbsp olive oil

For topping: 1 lb low-moisture whole-milk mozzarella, shredded

1/4 cup grated Parmesan

5 oz pepperoni, sliced thin

red pepper flakes and dried oregano, to serve

Steps

Mix the flour, yeast, salt and sugar in a bowl. Add the water and oil and knead 5 minutes into a soft, slightly tacky dough. Cover and let rise 1 to 1 1/2 hours, until doubled.

Stir the sauce ingredients together; no cooking needed.

Put a rack in the lowest position and heat the oven to 500°F (or as hot as it goes) with a pizza stone or steel if you have one.

Divide the dough in half. Stretch each piece into a 12-inch round on an oiled pan or a lined baking sheet.

Spread each with about 2/3 cup sauce, leaving a 1/2-inch border. Top with the mozzarella, Parmesan and pepperoni.

Bake one at a time 12 to 15 minutes, until the crust is deep golden underneath and the cheese is bubbling and spotted brown. Rest 2 minutes, then slice.

TipMake the dough a day or up to three days ahead and refrigerate it; the slow rise gives a better-tasting, easier-to-stretch crust.