Homemade Pepperoni Pizza
A crispy, chewy homemade pizza topped with tangy tomato sauce, stretchy mozzarella, and crispy-edged pepperoni. Easier than you think and infinitely better than frozen pizza.
Prep: 20 min
Cook: 15 min
Servings: 4
Ingredients
- 3 cups bread flour
- 2.25 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp sugar
- 14 oz crushed tomatoes
- 2 garlic cloves
- 8 oz low-moisture mozzarella
- 4 oz pepperoni slices
- 1 tsp dried oregano
- 6 leaves fresh basil
- 0.25 cup Parmesan cheese
Instructions
- Make the dough: combine flour, yeast, sugar, and 1 tsp salt in a bowl. Add warm water and olive oil. Mix until a shaggy dough forms, then knead for 5 minutes until smooth and elastic. Cover and let rise for 1 hour (or use a quick 30-minute rise in a warm oven).
- Make the sauce: blend crushed tomatoes with minced garlic, 0.5 tsp salt, oregano, and a drizzle of olive oil. No cooking needed — the oven does the work.
- Preheat your oven as high as it goes (500 F or higher). If you have a pizza stone or steel, place it on the middle rack to heat for at least 30 minutes.
- Stretch the dough on a floured surface into a 14-inch round (or two 10-inch pizzas). Transfer to a floured peel or parchment-lined baking sheet.
- Spread a thin layer of sauce over the dough, leaving a 1-inch border. Less sauce = crispier pizza. Top with torn mozzarella and arrange pepperoni slices evenly.
- Bake for 10-15 minutes until the crust is golden, the cheese is bubbling, and the pepperoni edges have crisped up and curled.
- Remove from oven, top with fresh basil and a dusting of Parmesan. Let cool for 2 minutes before slicing. The wait is worth it — molten cheese burns are no joke.