If you’ve been craving that perfect homemade pepperoni pizza, this is the recipe to keep bookmarked. The crust is chewy with just the right amount of crisp, the sauce and cheese balance each other beautifully, and the pepperoni gets those irresistible crispy edges. I’ve fine-tuned this recipe so you get pizza shop flavor without the delivery wait. The best part? You’re pulling two golden, bubbling pizzas out of your own oven in under 15 minutes of bake time.
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Ingredient Notes + Variations
This recipe keeps things classic: homemade dough, tangy sauce, gooey mozzarella, and plenty of pepperoni. A few thoughtful choices in ingredients make all the difference. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Warm water – Aim for 107–110° F so the yeast activates properly.
Active dry yeast – Gives the dough that fluffy, chewy rise.
Honey or sugar – A touch of sweetness helps the yeast thrive and balances the sauce.
Bread flour – Provides a sturdier, chewy crust (all-purpose works if needed).
Olive oil – Adds flavor and helps create a golden crust.
Mozzarella cheese – Freshly grated melts smoother and stretches beautifully.
Pepperoni – I like Hormel slices, but use your favorite brand. Want more? Layer it up. Want less? Use half.
Pizza sauce – Jarred sauce works, or try making my homemade pizza sauce for extra flavor.
How to Make Pepperoni Pizza
Making homemade pepperoni pizza is way easier than it looks, and the results will absolutely spoil you for takeout. For full recipe details, including ingredients needed and measurements, see the printable recipe card at the bottom of this post.
Step 1: Make the Dough
mix yeast, honey + water together- let sit until foamy
add salt, olive oil + flour until dough is tacky, knead until smooth
cover with plastic wrap + let it rise until doubled
Step 2: Preheat the Oven + Prep Pan
Preheat oven to 475° F with your pizza stone inside. If you don’t own one, flip a baking sheet upside down and line it with parchment paper.
Step 3: Shape the Dough
divide dough into two pieces
stretch each into a 12-inch circle + place on your hot stone or prepared pan
Step 4: Add Sauce + Cheese
spread sauce evenly, leaving a border for the crust sprinkle cheese generously over the top
Step 5: Layer the Pepperoni
arrange slices across the pizza
Step 6: Bake to Golden Perfection
bake until crust is golden + cheese is bubbling
rest a couple minutes before slicing
Tips for Success
Preheating the stone makes the crust extra crispy.
Grate mozzarella yourself for the best melt.
Letting the dough rise fully gives you that chewy, airy texture.
Brush crust with olive oil before baking for more flavor and shine.
Slice and serve while still hot so the cheese pulls perfectly.
Once you make this pepperoni pizza recipe, you’ll wonder why you didn’t start making it at home sooner. It’s easy, it’s delicious, and it’s guaranteed to win pizza night. The printable recipe is below. Have a great day, friends!
Homemade Pepperoni Pizza has never been easier with this simple recipe made with homemade pizza dough! Easy to follow, minimal ingredients required and always delicious.
In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
Pour in salt, olive oil, half the flour, and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
Once pizza dough has risen, you can use as desired.
to make two 12" pepperoni pizzas-
Preheat oven to 475° F with pizza stone inside. (If you don’t have a pizza stone, use an upside-down cookie sheet with parchment paper.)
Using a pastry cutter or sharp knife, divide dough into 2 even portions.
On a floured surface, gently stretch and spread each dough ball into a 12-inch circle. Transfer to your prepared pan.
Carefully remove hot pizza stones from oven and and transfer to the pizza dough to the stones, repositioning it to keep its shape and cover the entire stone, creating a small edge around the outside to hold the toppings.
Spread about 3/4 cup of pizza sauce evenly over each crust, leaving a small border for the crust.
Sprinkle 2 cups of grated mozzarella over each pizza.
Add pepperoni slices to the top of each pizza.
Optional: Brush the exposed crust with olive oil.
Bake for 9–12 minutes, until the cheese is melted and bubbly and the crust is golden brown.
Remove from oven, allow to rest for a couple of minutes, then slice and serve.
Notes
*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you’d like
Storage Instructions
Leftovers: Store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375° F for 8 minutes to crisp back up.
Make Ahead Dough: Refrigerate dough up to 24 hours before using. Let it sit at room temp 30 minutes before stretching.
Freezing Dough: Freeze raw dough portions in freezer bags. Thaw on the counter 6–8 hours before baking.
Freezing Pizza: Bake, cool completely, then wrap tightly in foil and freeze. Reheat at 400° F until hot and bubbly.
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