Name: Homemade Pepperoni Pizza Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 48 min
Cuisine: Italian
Ingredients: 3 and 1/2 cups (420g) bread flour; 1 and 1/2 Tablespoons (21g) granulated sugar; 2 packets (14g) instant (rapid rise) dry yeast; 1 teaspoon salt; 1 and 1/2 cups (340ml) warm water (between 110 and 115 degrees (F)); 1/4 cup (57ml) extra virgin olive oil (plus more for the baking pan); 2 Tablespoons (28ml) extra virgin olive oil; 2 cloves garlic (finely grated); 1/4 teaspoon crushed red pepper flakes; 2 cups (454ml) canned crushed tomatoes with basil; 1 teaspoon balsamic vinegar; 3/4 teaspoon salt; 3/4 teaspoon granulated sugar; 4 ounces pepperoni; 6 ounces thinly sliced provolone cheese; 8 ounces fontina cheese (cut into 1/4-inch cubes); fresh oregano (optional)

If you’ve ever dreamed of making pizzeria-quality pizza right in your own kitchen, you’re going to want to stick around for this. I’m about to share my all-time favorite Homemade Pepperoni Pizza Recipe that combines a crispy crust, tangy sauce, and melty cheese with that perfect pepperoni pop—everything from scratch, no fancy tools required! Trust me, once you try this, you’ll wonder why you ever ordered delivery.

❤️

Why You’ll Love This Recipe

Simple Dough from Scratch: No hard-to-find ingredients or complicated steps needed to make a crispy, chewy base.
Homemade Sauce Magic: The tangy tomato sauce with balsamic vinegar and just the right seasonings elevates the whole pizza.
Balanced Cheese Blend: Using provolone and fontina gives you gooey meltiness plus a deliciously rich flavor.
Authentic Pepperoni Flavor: Loads of pepperoni slices for that classic spicy, savory zip everyone loves.

A rectangular pizza with a golden brown thick crust sits on a wooden board. The pizza has a base layer of red tomato sauce, topped with melted yellow and white cheese that is bubbly and slightly browned in parts. Scattered evenly across the surface are many dark red pepperoni slices, some overlapping. Small green herb leaves are sprinkled on top, adding color contrast. The background is a white marbled texture, with a gray pizza cutter and a folded striped cloth on the top left, a white bowl with green olives at the top right, and some loose green herbs around the pizza. A white plate with green salad and a grater with a block of cheese are partially visible at the bottom right. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Pepperoni Pizza, how to make pepperoni pizza from scratch, easy homemade pizza recipe, pizza with homemade crust and sauce, best homemade pepperoni pizza

Ingredients You’ll Need

Each ingredient here plays a key role in making your homemade pepperoni pizza sing. From the bread flour for that perfect crust texture to the blend of cheeses for gooey, flavorful bites, these are the essentials you won’t want to skip.

Flat lay of a small mound of bread flour, a few granulated sugar crystals scattered beside it, two packets of dry yeast replaced by a small pile of yeast granules, a teaspoon of salt crystals, a simple white ceramic bowl with warm water, a small white bowl with extra virgin olive oil, two whole unpeeled garlic bulbs, a pinch of crushed red pepper flakes in a small white bowl, a small white bowl filled with crushed tomatoes with basil, a small white bowl with balsamic vinegar, a few slices of pepperoni arranged neatly, thin slices of provolone cheese fanned out, cubes of fontina cheese, and a few fresh sprigs of oregano—all arranged symmetrically and balanced—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Pepperoni Pizza, how to make pepperoni pizza from scratch, easy homemade pizza recipe, pizza with homemade crust and sauce, best homemade pepperoni pizza

Bread Flour: Gives the crust the chewy texture I adore—perfect for folding slices without cracking.
Granulated Sugar: Helps feed the yeast and gives a nice hint of sweetness balancing the tomato sauce.
Instant Dry Yeast: Quick and reliable yeast for a fast rise, so you’re not waiting all day for dough.
Salt: Enhances all the flavors throughout the dough and sauce.
Warm Water (110–115°F): Activates the yeast perfectly; just be sure it’s not too hot or it’ll kill the yeast.
Extra Virgin Olive Oil: Adds moisture to the dough and richness to the sauce; plus it’s great for greasing the pan.
Garlic (finely grated): Brings depth and a little kick to the sauce; fresh is always best.
Crushed Red Pepper Flakes: Just a pinch in the sauce gives a subtle background heat that plays so well with the pepperoni.
Canned Crushed Tomatoes with Basil: The base of your sauce that’s full of flavor without needing too much extra.
Balsamic Vinegar: Adds complexity and a slight tang to balance the tomatoes’ sweetness.
Pepperoni: The star topping—use your favorite kind for the best flavor.
Provolone Cheese (thinly sliced): Creamy and mild, it melts beautifully over the toppings.
Fontina Cheese (cut into cubes): Offers a rich, buttery taste and gooey texture that’s just incredible.
Fresh Oregano (optional): A sprinkle on top fresh out of the oven brightens every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Homemade Pepperoni Pizza Recipe is a blank canvas for pizza creativity. Sometimes I swap cheeses, add herbs, or even experiment with the sauce to suit what we have on hand or our cravings. Try your favorite tweaks—you can’t go wrong!

Cheese Swap: I’ve made this with mozzarella instead of provolone once, and while classic, it changes the texture—still delicious but with a stretchier melt.
Spicy Kick: Adding a pinch more red pepper flakes or even a drizzle of chili oil after baking amps up the heat for those who like it fiery.
Vegetarian Twist: Swap the pepperoni for roasted veggies like mushrooms and bell peppers and add fresh basil for a garden-fresh version.
Gluten-Free Dough: While I haven’t perfected a gluten-free crust for this recipe yet, you can substitute using your favorite gluten-free blend, though the texture might differ slightly.

How to Make Homemade Pepperoni Pizza Recipe

Step 1: Make the Dough and Let it Rise

Start by mixing bread flour, sugar, yeast, and salt in a large bowl. Then add warm water and olive oil, stirring until everything comes together into a shaggy dough. Don’t worry if it’s sticky—that’s exactly what you want. Transfer it to a floured surface and knead for about 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it loosely with a clean kitchen towel, and let it rise in a warm spot for about 30 minutes until it doubles in size. This step is key for that perfect crust texture.

Step 2: Prepare the Sauce

While your dough is rising, whisk together the crushed tomatoes, balsamic vinegar, sugar, salt, grated garlic, crushed red pepper flakes, and 2 tablespoons of olive oil. I love to taste the sauce midway through and adjust the seasoning—it should be rich but bright and just a little spicy. No simmering needed here, which saves time but keeps fresh tomato flavor.

Step 3: Shape the Dough and Add Toppings

Once your dough has puffed up nicely, punch it down gently and turn it onto a lightly oiled baking pan. Press and stretch it to your preferred shape and thickness—mine’s usually a nice thin circle but feel free to go thicker if that’s your jam. Spread the sauce evenly, then layer the provolone slices and fontina cubes all over. Top generously with pepperoni slices, covering just enough so every bite has that meaty punch but not too crowded that the crust gets soggy.

Step 4: Bake Until Bubbly and Golden

Preheat your oven to 450°F (232°C) and bake the pizza for roughly 15 to 18 minutes. Keep an eye on it—you’re looking for bubbly, melted cheese with pepperoni edges just starting to crisp. The crust should be golden-brown and crispy at the edges. That’s your cue to pull it out before it overcooks. This part is pretty forgiving, but don’t be shy to adjust depending on your oven’s quirks.

👨‍🍳

Pro Tips for Making Homemade Pepperoni Pizza Recipe

Perfect Rise: I let the dough rise in a warm, draft-free spot like inside the oven with just the light on to get that gentle heat.
Don’t Overload Sauce: Using too much sauce can sog the crust—spread it evenly but sparingly for best results.
Cheese Distribution: Placing fontina cubes spaced apart helps them melt into little creamy pockets, making each bite exciting.
Watch Your Oven Temperature: Oven heat varies, so check on the pizza a few minutes before time’s up to avoid burning the pepperoni edges.

How to Serve Homemade Pepperoni Pizza Recipe

A rectangular pepperoni pizza sliced into nine square pieces sits on a wooden board. The crust is golden brown and thick, with melted cheese covering the entire pizza in a creamy white and light golden texture. Bright red pepperoni slices with slightly curled edges are spread evenly on top of the cheese. Small green herb leaves are scattered across the pizza, adding a fresh pop of color. One slice is lifted slightly showing a stretch of melted cheese between the slice and the rest of the pizza. The wooden board and pizza are on a white marbled surface with small bowls of olives and red chili flakes, and a sprig of fresh herbs in the background. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Pepperoni Pizza, how to make pepperoni pizza from scratch, easy homemade pizza recipe, pizza with homemade crust and sauce, best homemade pepperoni pizza

Garnishes

Right after baking, I like to sprinkle a little fresh oregano on top—that burst of herbal freshness lifts the whole pizza. Sometimes a drizzle of good-quality olive oil or even a dusting of parmesan can add an extra special touch. It’s simple but makes your pizza feel like a restaurant-quality meal right at home.

Side Dishes

For quick weeknight dinners, a crisp green salad with a lemon vinaigrette pairs beautifully, cutting through the richness. And if you’re feeling indulgent, garlic knots or roasted veggies complement the pepperoni’s spice and the gooey cheese so well.

Creative Ways to Present

A fun idea I tried recently was serving mini personal pizzas using the same dough and sauce, letting everyone customize their own pepperoni and cheese combos. Perfect for parties or family dinners! You can also stack slices with fresh basil leaves and a drizzle of balsamic glaze for a pretty, gourmet presentation.

Make Ahead and Storage

Storing Leftovers

Leftover pizza keeps wonderfully in the fridge—just transfer slices to an airtight container or wrap individually in parchment and plastic wrap. I’ve found it stays fresh for up to 3 days, and you’ll still get great flavor when reheated.

Freezing

If you make a big batch, freezing is a lifesaver. I recommend flash freezing the baked pizza slices on a sheet tray until firm, then storing them in freezer bags. They keep well for up to two months and taste almost like fresh when reheated properly.

Reheating

To reheat, I pop slices into a hot skillet for a few minutes to crisp up the crust, then cover with a lid briefly to melt the cheese. Alternatively, a quick bake at 375°F works great. Avoid microwaving if you want that crisp texture, but sometimes when in a hurry, it does the trick.

FAQs

Can I use all-purpose flour instead of bread flour for the dough?

Yes, you can! Using all-purpose flour will make the crust a little less chewy and a bit more tender, but it will still be delicious. Bread flour has more protein which gives that ideal chewy texture, but don’t hesitate to use what you have on hand.
Do I need to let the dough rise twice?

For this recipe, just one rise is enough to get a fluffy, springy crust. I’ve found that a single, well-timed rise keeps things quick and straightforward while still delivering great texture.
What’s the best way to get a crispy crust without a pizza stone?

Preheating your oven well to a high temperature and using a lightly oiled baking pan works perfectly here. If you want extra crisp, try baking the crust alone for 4-5 minutes before adding toppings.
Can I prepare the dough the night before?

Absolutely! After mixing, cover the dough tightly and refrigerate overnight. Take it out about 30 minutes before baking to come to room temp, then proceed as usual. This actually develops more flavor and can improve texture.
Is the garlic in the sauce too strong?

The fresh grated garlic is mellowed out by the other ingredients, so it adds just the right depth without overpowering the sauce. If you’re garlic-sensitive, you can reduce it slightly or sauté it briefly before adding for a softer flavor.

Final Thoughts

I absolutely love how this Homemade Pepperoni Pizza Recipe brings the kind of comfort and fun to my kitchen that usually only comes from takeout. It’s one of those recipes I keep coming back to because it’s reliable, straightforward, and downright delicious. I hope you give it a go—nothing beats pulling a hot, bubbling pie fresh out of your oven and sharing it with the people you love (or just by yourself, no judgment!). Happy pizza making!