Few things hold more promise for a delicious dinner than a Homemade Pepperoni Pizza straight from the oven, bubbling with cheese and crisp around the edges. You’ll use this recipe over and over because it’s so simple and just so good.
I know there are as many recipes for pizza and pizza crust as there are cooks. And I am in no way claiming to be anything like an authentic Italian cook. I just know what I like and what my family likes, and we happen to really like this pizza.
You won’t find a long list of fancy toppings here. Just mozzarella, provolone, a touch of Parmesan, and plenty of pepperoni. The sauce is light, the edges get golden, and the whole thing bakes up in far less time than it takes to wait for delivery.
It all starts with a prepared pizza crust. There are really good refrigerated pizza crusts made by Pillsbury and others that are ready to top and bake like Boboli. Those crusts are fantastic time savers! But, if you have more time and want to try making your own, you can’t go wrong with my homemade pizza dough recipe.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 25 minutes
Servings: 4
Primary Ingredient(s): Pizza crust (homemade or purchased), pizza sauce, cheeses, pepperoni
Skill Level: Easy
What You’ll Like About This Recipe
- Classic pepperoni flavor with no fuss.
- Easy to customize with your favorite toppings.
- Perfect for a weeknight dinner or a get-together with friends.
Ingredient Notes
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- Prepared Pizza Crust – You can use any pizza crust here, whether it’s a store-bought refrigerated crust, a purchased pre-baked one, or homemade. If you need a crust recipe, my homemade pizza dough is fantastic. Regardless of which you choose, just be sure it’s already par-baked before you start adding the toppings.
- Pizza Sauce – Use your favorite jarred or homemade sauce, but go light with it. Too much sauce can overwhelm the crust and cause the toppings to slide around. I really like Ragu’s jarred pizza sauce.
- Mozzarella Cheese – Classic and creamy, mozzarella melts into that perfect gooey layer we all expect on a good pizza. Either buy a ball and grate it, or simply purchase shredded mozzarella from the store.
- Provolone Cheese – Slightly sharper and smoother than mozzarella, provolone gives the pizza richness. I like to use a mix of the two for a well-rounded cheese flavor.
- Parmesan Cheese – A little finely grated Parmesan adds a nice saltiness. It’s the finishing touch that pulls the cheese blend together.
- Pepperoni – Choose good-quality pepperoni that will crisp up well when baked.
- Italian Seasoning – Just a pinch of dried Italian seasoning adds that familiar pizzeria aroma. It ties all the flavors together without overpowering the cheese and sauce.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Homemade Pepperoni Pizza
Here’s how to build and bake your pepperoni pizza for a crisp crust and bubbling, golden cheese every time.
- Heat the oven to 450 degrees.
- Place the par-baked (or purchased, ready-to-top) crust on a pizza pan or baking sheet. Brush the surface of the dough with olive oil.
- Spread a thin layer of pizza sauce over the surface.
👉 PRO TIP: Use a really light layer of pizza sauce. I think many a pizza has been ruined by using too much sauce which makes the dough soggy, but that’s just my two cents. I truly think less sauce is always better.
- Sprinkle evenly with mozzarella and provolone. Add a pinch of Italian seasoning.
- Arrange pepperoni slices on top and finish with Parmesan.
- Place the prepared pizza in the preheated oven and bake for 10 to 15 minutes, or until the cheese is bubbling and the crust is fully baked.
- Cut into 8 slices for serving.
Recipe Success Tips
- Keep the sauce light; a thin layer goes a long way and helps keep the crust crisp on the bottom.
- For the best melted cheese, shred your own instead of buying pre-shredded, which can contain anti-caking agents.
- Let the pizza rest a few minutes before slicing. Letting the cheese cool slightly can help prevent mouth burns and stop the cheese from sliding off the pizza.
Recipe Variations/Substitutions
- Swap out the pepperoni for cooked Italian sausage, crumbled bacon, or even shredded rotisserie chicken for a different flavor.
- Add your favorite toppings such as black olives, mushrooms, and green bell peppers.
- Try a white sauce or pesto instead of traditional red sauce for a fun change.
- Mix up the cheeses with Gouda or Fontina if you’re feeling adventurous.
- Make it vegetarian by skipping the pepperoni and piling on your favorite sautéed veggies like mushrooms, bell peppers, or spinach.
Storing Leftovers
Let leftover slices cool completely before storing. Stack slices between parchment paper in an airtight container or wrap individually in foil or plastic wrap. Store in the refrigerator for up to 3-4 days.
Reheat in a toaster oven, regular oven, or skillet for the crispiest crust. The microwave works too, but the crust will soften.
You can also freeze slices for up to a month. Just reheat directly from frozen or thaw overnight in the fridge first.
Questions About Homemade Pepperoni Pizza
Yes. You can assemble the pizza, cover it tightly, and refrigerate it for up to 8 hours before baking. Let it sit at room temperature for about 15 minutes before putting it in the oven.
A standard, round pizza pan or a baking sheet both work well. If you enjoy pizza making and want a restaurant-quality product, you may want to invest in a pizza baking stone.
Definitely. Kids can add sauce, sprinkle cheese, and place pepperoni. Just be sure an adult handles the oven and slicing.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Homemade Pepperoni Pizza
Ingredients
- 1 12-inch pizza crust (choose from a purchased refrigerated crust, a purchased ready-to-top crust, or a homemade pizza crust)
- 1 tablespoon olive oil
- ½ cup pizza sauce (recommend: Ragu brand)
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded sharp Provolone cheese
- Fresh or dried Italian seasonings basil, oregano, etc.
- 15 slices Pepperoni
- 2 ounces grated Parmesan cheese
Instructions
- Heat the oven to 450 degrees.
- Place the par-baked (or purchased, ready-to-top) crust on a pizza pan or baking sheet. Brush the surface of the dough with olive oil.1 12-inch pizza crust, 1 tablespoon olive oil
- Spread a thin layer of pizza sauce over the surface.½ cup pizza sauce
- Sprinkle evenly with mozzarella and provolone. Add a pinch of Italian seasoning.8 ounces shredded mozzarella cheese, 4 ounces shredded sharp Provolone cheese, Fresh or dried Italian seasonings
- Arrange pepperoni slices on top and finish with Parmesan.15 slices Pepperoni, 2 ounces grated Parmesan cheese
- Place the prepared pizza in the preheated oven and bake for 10 to 15 minutes, or until the cheese is bubbling and the crust is fully baked.
- Cut into 8 slices for serving.
Notes
- Use a light hand with the sauce to keep the crust from getting soggy.
- Shred your own cheese for better melt and flavor.
- Let the pizza rest for 5 minutes after baking so the cheese sets before slicing.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on March 11, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I used your dough recipe last night to make our Friday night special pizza. It was perfect timing – I got the dough started, and let it rise while we went out to feed dogs and horses. When we came in, there it was – all doubled and ready to go!
We ate the whole thing. I am embarassed (but content).
Miss P
I love that dough recipe! It’s so easy and always turns out good. Glad you liked it, too.
wow your pizza looks amazing…my home made ones never look that good but i will certainly try having a go at this recipe – thanks for sharing :)
Wow you made all of those pizzas! Dang, we need to get on the pizza making train. Delish.
Oh wow, honey – interesting addition! If you want to venture into deep dish pizza, we have a great Chicago style deep dish pizza recipe on our site.
Looks fantastic!
Your pizza looks very tasty! I love making homemade pizza… I will give your dough a try.
Wouldn’t that be a good dinner to prepare with children?!? They could learn about the properties of yeast, how dough will rise (or if with me, how you can kill the living organism called yeast, and thus, no rising), and turn out a product that they will enjoy.
Great recipe!
Miss P
Thanks!