There’s nothing quite like a homemade Pepperoni Cheese Pizza. It’s a timeless classic, a universal crowd-pleaser that evokes warmth, comfort, and pure joy with every bite. The crispy crust, the tangy tomato sauce, the gooey melted cheese, and those irresistible, slightly spicy, cupped pepperoni slices with their perfectly rendered edges – it’s a symphony of textures and flavors. Making it at home allows you to control the quality of ingredients and customize it to perfection, ensuring that deeply satisfying taste that often surpasses takeout. This recipe aims to guide you through creating that perfect pie, a delicious centerpiece for family dinner or a fun gathering with friends.
Ingredients:
For the Pizza Dough (yields 1 medium-large pizza):
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 2 ½ cups (300g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp olive oil, plus extra for greasing the bowl
For the Sauce:
- ½ cup (120ml) canned crushed tomatoes or passata
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp garlic powder (or 1 small clove fresh garlic, minced)
- Pinch of red pepper flakes (optional)
- Salt and black pepper to taste
For the Toppings:
- 1 ½ cups (170g) shredded low-moisture mozzarella cheese (preferably whole milk)
- ¼ cup (30g) freshly grated Parmesan cheese
- 3-4 oz (85-115g) good quality pepperoni, thinly sliced
- Optional: a sprinkle of dried oregano or Italian seasoning for finishing
Step-by-Step Instructions:
- Activate the Yeast: In a medium bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.
- Make the Dough: In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt. Pour the activated yeast mixture and 1 tbsp olive oil into the dry ingredients.
- By Hand: Mix with a wooden spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
- Stand Mixer: Using the dough hook attachment, mix on low speed for 6-8 minutes until the dough is smooth and elastic.
The dough should spring back slowly when poked.
- First Rise (Proofing): Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Sauce: While the dough is rising, combine the crushed tomatoes, olive oil, dried oregano, garlic powder, red pepper flakes (if using), salt, and black pepper in a small bowl. Stir well and set aside. There’s no need to cook this sauce; it will cook on the pizza.
- Preheat Oven & Pizza Stone/Steel: About 30-45 minutes before you’re ready to bake, place a pizza stone or steel (if you have one) on the lowest rack of your oven. Preheat the oven to its highest setting, typically 500-550°F (260-290°C). This high heat is crucial for a crispy crust.
- Shape the Dough: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. You can either roll it out with a rolling pin or, for a more authentic feel, stretch it by hand. Work from the center outwards, leaving a slightly thicker edge for the crust. Aim for a round shape, about 12-14 inches in diameter.
- Assemble the Pizza: Carefully transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel.
- Spread the prepared tomato sauce evenly over the dough, leaving about a ½-inch border for the crust.
- Evenly sprinkle the shredded mozzarella cheese over the sauce.
- Distribute the thinly sliced pepperoni over the mozzarella.
- Finish with a sprinkle of grated Parmesan cheese.
- Bake the Pizza:
- With Pizza Stone/Steel: Slide the pizza (on the parchment paper or directly from the peel if confident) onto the preheated stone/steel.
- Without Stone/Steel: If using a baking sheet, transfer the pizza to the sheet and place it in the oven.
- Cook Time: Bake for 8-15 minutes (cooking time can vary significantly based on your oven and whether you use a stone/steel) until the crust is golden brown, the cheese is bubbly and melted, and the pepperoni edges are slightly curled and crispy.
- Rest and Serve: Carefully remove the pizza from the oven. Let it rest for 2-3 minutes before slicing and serving. This allows the cheese to set slightly, preventing it from sliding off.
Tips, Variations, and Storage:
- For Extra Crispy Crust: A pizza stone or steel preheated for at least 45-60 minutes will give you the crispiest bottom crust.
- Dough Ahead: The pizza dough can be made a day ahead and stored in the refrigerator. After the first rise, punch it down, cover tightly, and refrigerate. Take it out 30-60 minutes before shaping to come to room temperature.
- Cheese Blend: Experiment with different cheese blends! Provolone, fontina, or even a touch of ricotta can add complexity.
- Spice it Up: For more heat, add extra red pepper flakes to the sauce or sprinkle some thinly sliced jalapeños on top.
- Herbs: Fresh basil leaves torn and scattered over the pizza after baking add a lovely freshness.
- Storage: Leftover pizza can be stored in an airtight container or wrapped tightly in foil/plastic wrap in the refrigerator for up to 3 days. Reheat in a preheated oven (350°F/175°C) for a few minutes for best results, or in a toaster oven.
Pairings:
- Beverages: A cold soda, a light lager beer, or a medium-bodied red wine like a Sangiovese or a young Chianti complements pepperoni pizza beautifully.
- Salad: A simple green salad with a vinaigrette dressing provides a refreshing counterpoint to the richness of the pizza.
- Appetizers: Garlic knots, breadsticks, or a caprese salad would make excellent starters.
Quick Info:
- Prep Time: 25 minutes (plus 1-1.5 hours dough rise time)
- Cook Time: 8-15 minutes
- Total Time: Approx. 1 hour 45 minutes – 2 hours (mostly passive rise time)
- Servings: 4 (one 12-14 inch pizza)
- Cuisine: Italian-American
