pepperoni pizza

Homemade Pepperoni Pizza Recipe

You’re about to discover a methodical approach to crafting restaurant-quality pepperoni pizza at home. This recipe breaks down the precise techniques for achieving that perfect balance of crispy-chewy crust, tangy sauce, and perfectly melted cheese. With specific ratios and temperatures, you’ll learn to manipulate bread flour’s protein content for ideal gluten development and understand how ingredient temperature affects fermentation. Let’s start with the foundation of any great pizza: the dough.

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Overview

  • Make pizza dough by combining bread flour, yeast, salt, and warm water, then knead 8-10 minutes until smooth and elastic.
  • Let dough rise, divide into two portions, and stretch each into 12-inch circles on a cornmeal-dusted pizza peel.
  • Prepare sauce by simmering crushed San Marzano tomatoes with garlic, olive oil, and dried oregano for 20 minutes.
  • Top each pizza with ⅓ cup sauce, whole-milk mozzarella, and pepperoni slices.
  • Bake on a preheated pizza stone at 500°F for 12-15 minutes until crust is golden and cheese bubbles.

The Perfect Homemade Pepperoni Pizza

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Classic Pepperoni Pizza

A beloved Italian-American creation, pepperoni pizza combines a perfectly crispy crust with tangy tomato sauce, melted mozzarella, and spicy pepperoni that curls into crispy cups when baked. This homemade version delivers restaurant-quality results, featuring a dough that can be prepared quickly or slow-fermented for enhanced flavor.

Ingredients

  • 3½ cups bread flour
  • 2¼ teaspoons active dry yeast
  • 1½ teaspoons salt
  • 1½ cups warm water (110°F)
  • 28 oz San Marzano crushed tomatoes
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 12 oz whole-milk mozzarella, shredded
  • 4 oz pepperoni, thinly sliced
  • Cornmeal for dusting
  • Extra virgin olive oil for drizzling

Instructions

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  1. Combine flour, yeast, and salt in a large bowl. Add warm water and mix until a shaggy dough forms.
  2. Knead dough for 8-10 minutes until smooth and elastic.
  3. Let dough rise according to preferred method (2 hours quick rise or 24 hours slow fermentation).
  4. Prepare sauce by combining tomatoes, garlic, olive oil, and oregano. Simmer for 20 minutes.
  5. Preheat oven with pizza stone to 500°F for 45 minutes.
  6. Divide dough into two portions and stretch into 12-inch circles.
  7. Transfer to cornmeal-dusted peel and spread ⅓ cup sauce on each pizza.
  8. Top with mozzarella and pepperoni.
  9. Bake for 12-15 minutes until crust is golden and cheese bubbles.
  10. Rest for 2 minutes before slicing.

Top Tips

  • Use high-quality pepperoni that cups when baked
  • Shred mozzarella yourself for better melting
  • Don’t overload the pizza with toppings
  • Ensure oven is fully preheated before baking
  • Use a pizza stone or steel for optimal crust
  • Let dough come to room temperature before stretching

Variations

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  • Spicy Version: Add red pepper flakes to sauce
  • Sweet & Herbal: Add honey and fresh basil to sauce
  • Double Pepperoni: Add a layer under and over cheese
  • White Pizza: Replace tomato sauce with garlic olive oil base
  • Stuffed Crust: Roll cheese into the outer edge

Nutritional Guide

Per slice (1/8 of pizza):

NutrientAmount
Calories290
Fat12g
Carbohydrates34g
Protein13g
Fiber2g

Additional notes: This pizza provides calcium from cheese, lycopene from tomatoes, and protein from both cheese and pepperoni. Choose part-skim mozzarella and turkey pepperoni for a lighter version.

Frequently Asked Questions

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Can I Use Pre-Made Pizza Dough Instead of Making It From Scratch?

You can use store-bought dough, though it won’t match homemade pizza dough quality. It’ll save you 2-3 hours of prep time, but you’ll still need 30 minutes to bring it to room temperature.

How Long Can Leftover Pepperoni Pizza Stay Fresh in the Refrigerator?

You’ll want to store your leftover pizza at 40°F or below in an airtight container. When properly refrigerated, you’ve got a maximum storage duration of 3-4 days before quality and safety decline.

What’s the Best Type of Cheese to Use Besides Mozzarella?

You’ll get excellent results by blending sharp cheddar cheese with aged provolone cheese in a 1:1 ratio. These cheeses melt beautifully together, creating a rich, complex flavor profile that complements your pizza perfectly.

Can I Freeze Unbaked Pepperoni Pizza for Later Use?

You can freeze unbaked pizza for up to 3 months. Wrap it tightly in plastic wrap and foil. When ready, thaw in your refrigerator for 24 hours before baking according to your recipe’s instructions.

Which Pizza Stone Alternatives Work Well for Home Baking?

You’ll get excellent results using a preheated cast iron skillet at 450°F, or an inverted heavy-duty baking sheet. Preheat either for 30 minutes, and dust with cornmeal before sliding your pizza on.

Before You Go

After you’ve achieved a golden-brown crust (190°C/375°F internal temperature) and melted mozzarella (82°C/180°F), remove the pizza using your 16-inch pizza peel. Let rest 3-5 minutes at room temperature to allow cheese to set. Slice into 8 equal triangular portions using a 14-inch pizza wheel. Internal steam will have stabilized, preventing cheese slide-off. Your homemade pepperoni pizza’s now ready for immediate service.

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