Pepperoni Pizza

Classic Pepperoni Pizza with homemade pizza dough topped with tomato sauce, mozzarella, and pepperoni. Quick, easy, and better than delivery!

Homemade Pepperoni Pizza is an amazing, kid-friendly Dinner Recipe perfect for any weeknight. Layers of Pizza Dough, Pizza Sauce, cheese, and pepperoni, baked to bubbly, cheesy perfection.

Pepperoni Pizza baked not sliced

Homemade pizza is a delicious meal that’s surprisingly simple to make. Once you have the dough ready, all you have to do is layer on the sauce, cheese, pepperoni, and seasonings. It bakes in just 13 minutes. You’ll know it’s done when it has a perfect golden brown crust and bubbly cheese topping. It’s just as delicious as your favorite takeout, made even better because you can enjoy it fresh out of the oven!

Once you realize how easy it is to make homemade pizza, you won’t want to stop at just Pepperoni Pizza. Enjoy experimenting with your favorite cheeses, meats, and veggies to the top. Adding the toppings to your homemade pizza is a fun step that your kids can easily help you with to get them involved. If you want the full pizzeria experience from your home, you can also make finger foods like Garlic Bread and Hot Wings to serve on the side of your homemade pizza.

Pepperoni Pizza preparation collage

If you’re in a hurry, or just want an easy and quick meal, you can buy refrigerated pizza dough and jarred pizza sauce from the store. Although it won’t taste quite as authentic as making your own homemade pizza dough and quick pizza sauce, it’s an easy way to speed up the recipe. Without making the dough and the sauce, the delicious meal comes together in just over 20 minutes. The combination of crispy crust, tomato sauce, melty cheese, and pepperoni is absolutely delicious whether or not it’s made entirely from scratch.

Pepperoni Pizza baked sliced

Pepperoni Pizza Inspired Recipes

Key Ingredients 

  • Pizza dough: Of course you make the base of any pizza recipe with simple pizza dough. You can use store-bought, make the pizza dough the day of, or prep pizza dough in advance and keep the dough ball wrapped in the fridge until you’re ready to make the Pepperoni Pizza.
  • Pizza Sauce: Another good thing about making homemade pizza is that you can adjust the amount of ingredients according to your taste. If you want a lighter layer of sauce, then just spread a little over the dough. But, if you love the tomato sauce taste, you can add extra marinara sauce to what’s already recommended.
  • Cheese: Mozzarella makes the perfect pizza cheese topping because it melts bubbly and stringy. While in the oven the mozzarella will brown on top, and come out wonderfully gooey.
  • Pepperoni: Of course, it wouldn’t be a pepperoni pizza without pepperoni. This is another ingredient that you can add as much or as little depending on your taste. Or make half the pizza pepperoni and half of it plain cheese. It’s all up to you!

Pepperoni Pizza baked and unbaked collage

Cooking Tips

  • Prep time: Start by preheating the oven temperature to 425 degrees. Get out a pizza stone, or baking sheet if you don’t have a pizza stone. If you’re using a baking sheet, prep it with parchment paper or cooking spray.
  • Dough: Flour your hands and prep your countertop with flour. Take out your ball of pizza dough. Roll it out on the floured surface until flattened out about ¼ inch thick and 12 inches across. Place it on your baking pan.
  • Layer: Once the dough is formed, spread a layer of sauce over pizza dough, but make sure you leave some space for the crust at the edge of dough. Sprinkle the mozzarella cheese evenly over the top. Top that off with pepperoni, and finish with a sprinkling of Italian seasoning.
  • Cook time: Put the Pepperoni Pizza in the preheated oven for 12-16 minutes. As the pizza cooks, you can watch for the cheese to become slightly browned and bubbly, and for the edges of pizza to become golden brown. Remove the pizza from the oven. Allow some time to cool, and once you’ve let the pizza rest, slice it into wedges.

Pepperoni Pizza dough rising in mixer

Variations

  • Seasonings: You can add any of your favorite Italian herbs and spices to the top of the pizza for some extra flavor. Fresh oregano, fresh garlic, basil, rosemary, or extra red pepper flakes would taste delicious over the Cheesy Pepperoni Pizza.
  • Cheeses: There are lots of different cheese varieties that taste great with pizza. Try sprinkling on some parmesan cheese, cheddar, Havarti, or provolone along with the mozzarella.
  • Toppings: There are just so many options for pizza add-ons, you can really add any of your favorite pizza toppings. Try cooking up some bacon, and sausage to make a meat lovers pizza. You could also just use sausage to replace the pepperoni for a classic sausage pizza. There are lots of fresh ingredients you could add too, like green peppers, banana peppers or bell peppers. You could even make yourself an exciting specialty pizza like Basil Spinach Artichoke Pizza, broccoli and mozzarella, or Hawaiian pizza. Whatever your favorite takeout pizza is, you can use the same toppings to make it for yourself at home.

Pepperoni Pizza baked not sliced

More Classic Family Friendly Dinners

How to Store

  • Serve: After baking, Homemade Pepperoni Pizza can be at room temperature for up to 2 hours before it should be stored. Cool before storing.
  • Store: Keep any leftover pizza in an airtight container or wrap it in tin foil to store in the fridge. It will stay good for up to 5 days. Reheat the pizza in the oven to keep the crust nice and crispy.
  • Freeze: As long as you carefully seal pizza, you can freeze it for up to 2 months. Wrap in plastic wrap and place in a freezer safe bag. Reheat in the oven until heated all the way through.

Pepperoni Pizza baked not sliced

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Pepperoni Pizza

Pepperoni Pizza is made easily with pizza dough, tomato sauce, mozzarella, and pepperoni. All baked in a few minutes and better than delivery!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

Pizza Dough:

  • 1 cup warm water , (110 degrees)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast , 1 packet
  • 2 1/2 cups bread flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

To Make Pizza:

  • 2 tablespoons flour
  • 1/2 cup pizza sauce
  • 1 1/2 cups mozzarella cheese , shredded
  • 24 slices pepperoni
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes , optional

Instructions

Pizza Dough:

  • In a stand mixer mix the water, sugar and yeast together and let it sit for 10 minutes.
  • Add in the flour, oil, salt and garlic powder and whisk together on medium speed until well combined, then swap out for the dough hook and let it knead for 5 minutes on medium speed.
  • Remove the dough hook and let it rest, covered with a damp clean towel for 30 minutes before using.

To Make the Pizza:

  • Heat the oven to 425 degrees.
  • Roll the pizza dough out to 1/2" inch thickness on a floured countertop or cutting board about 12" across
  • Layer the pizza (except for the outer 1" ring) with the pizza sauce, mozzarella cheese, pepperoni and Italian seasoning.
  • Bake for 13-15 minutes until the cheese is browned and bubbling and the crust is golden brown.

Nutrition

Calories: 149kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 448mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Keyword: pepperoni pizza

Pepperoni Pizza baked and preparation collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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