Description

This Best Pepperoni Pizza Recipe delivers a crispy homemade crust topped with a tangy, basil-infused tomato sauce, generous layers of provolone and fontina cheese, and perfectly seasoned pepperoni slices. The recipe guides you through making an easy homemade dough and flavorful sauce without requiring any specialized pizza equipment, resulting in a classic, restaurant-quality pizza right from your oven.

Ingredients

Scale

For the Dough

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)

For the Sauce

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

Toppings

4 ounces pepperoni
6 ounces thinly sliced provolone cheese
8 ounces fontina cheese (cut into 1/4-inch cubes)
fresh oregano (optional)

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Instructions

Prepare the Dough: In a large bowl, combine the bread flour, sugar, instant dry yeast, and salt. Add the warm water and 1/4 cup olive oil, mixing until the dough starts to come together. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in an oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
Make the Sauce: While the dough is rising, heat 2 tablespoons olive oil in a saucepan over medium heat. Add the finely grated garlic and crushed red pepper flakes, sautéing briefly until fragrant but not browned. Stir in the crushed tomatoes, balsamic vinegar, salt, and sugar. Simmer gently for 15-20 minutes until the sauce thickens slightly. Remove from heat and let cool.
Preheat Oven and Prepare Pan: Preheat your oven to 475°F (245°C). Lightly oil a baking pan or pizza pan to prevent sticking.
Shape the Dough: Once the dough has risen, punch it down and transfer it to your prepared pan. Stretch and press it out evenly to fit the pan, creating a small rim for the crust.
Assemble the Pizza: Spread the prepared tomato sauce evenly over the dough. Distribute the pepperoni slices over the sauce, followed by layering the provolone cheese slices and cubed fontina cheese evenly. Add fresh oregano leaves if using.
Bake: Place the pizza in the preheated oven and bake for approximately 18 minutes, or until the crust is golden and crisp and the cheese is melted and bubbly.
Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Notes

The best pepperoni pizza recipe features a crispy crust, tangy sauce, and the perfect amount of cheese and pepperoni slices.
This recipe includes how to make homemade pizza dough and pizza sauce.
No fancy pizza pan or pizza peel is required to make this recipe.
Use bread flour for the best chewy and crispy dough texture.
Make sure not to overheat the garlic to avoid bitterness in the sauce.

Nutrition

Serving Size: 1/4 pizza (approximately 150g)
Calories: 350 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 35 mg