Name: The Best Pepperoni Pizza Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 2 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 (110-115°F); 1/4 cup (57ml) extra virgin olive oil plus more for greasing; 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, for garnish)

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If you have ever dreamed of crafting the ultimate comforting classic at home, look no further than The Best Pepperoni Pizza Recipe. This recipe truly hits all the right notes: a perfectly crispy yet tender crust, a bright and tangy homemade sauce, and a gooey, cheesy topping crowned with just the right amount of spicy pepperoni slices. The real magic is that it comes together using simple pantry staples and does not need any fancy pizza tools. Whether you’re an experienced cook or a pizza newbie, this dish feels like a warm hug straight from the oven, inviting you to gather friends and family around and enjoy every bite with pure delight.

Ingredients You’ll Need

A rectangular uncooked pizza on a metal baking tray with four layers: the bottom layer is thick, pale dough with slightly puffed edges, topped evenly with bright red tomato sauce that stops just before the edges; above this are large, smooth white cheese slices covering most of the sauce; scattered on top are round, shiny dark red pepperoni slices placed close to each other; small white cheese cubes are spread evenly over the pepperoni, adding a blocky texture to the surface. The tray sits on a white marbled surface with a folded cloth visible in one corner, photo taken with an iphone --ar 4:5 --v 7

Each ingredient for The Best Pepperoni Pizza Recipe is thoughtfully chosen to build layers of flavor and texture that make every slice crave-worthy. From the bread flour that gives the crust its structure to the blend of cheeses that melts into rich, savory pools, every element matters.

Bread flour (3 and 1/2 cups or 420g): Provides the perfect gluten structure for a chewy yet crisp crust.
Granulated sugar (1 and 1/2 tablespoons or 21g): Feeds the yeast and balances the tomato sauce’s acidity.
Instant dry yeast (2 packets or 14g): Quickly and reliably helps the dough rise to light perfection.
Salt (1 teaspoon): Elevates every flavor note in the dough and the sauce for a balanced taste.
Warm water (1 and 1/2 cups or 340ml, 110–115°F): Activates the yeast and hydrates the flour for elasticity.
Extra virgin olive oil (1/4 cup or 57ml, plus more for pan): Adds richness and helps create a golden crust with delightful flavor.
Crushed tomatoes with basil (2 cups or 454ml): Forms the sauce’s bright, tangy base packed with Italian charm.
Garlic (2 cloves, finely grated): Infuses the sauce with aromatic warmth and subtle bite.
Crushed red pepper flakes (1/4 teaspoon): Adds a gentle kick that complements the pepperoni.
Balsamic vinegar (1 teaspoon): Balances acidity with a hint of sweetness and depth.
Provolone cheese (6 ounces, thinly sliced): Melts beautifully and adds mild creaminess.
Fontina cheese (8 ounces, cut into cubes): Offers a luscious texture that melts into little pockets of cheesy goodness.
Pepperoni (4 ounces): The star of the show with its spicy, savory punch atop the cheese.
Fresh oregano (optional): Adds a fresh, herbaceous finish when sprinkled after baking.

How to Make The Best Pepperoni Pizza Recipe

Step 1: Making the Dough

Begin by combining the bread flour, sugar, instant yeast, and salt in a stand mixer bowl — mix them well to ensure even distribution. Gradually add the warm water and olive oil, then stir gently with a rubber spatula; this shaggy mixture is the foundation of your crispy crust. Next, attach a dough hook and knead on medium speed until the dough forms a smooth ball without any dry flour, about 7 to 8 minutes. Remember, the dough will be sticky, and resisting the urge to add more flour will give you that perfect chewy texture.

Step 2: First Rise

Generously grease a large rimmed half sheet pan with olive oil and transfer the dough onto it, turning it once so every bit is coated. Cover your dough by inverting a second half sheet pan as a “lid” to keep in warmth and moisture. Let the dough rise for about 90 minutes until it has doubled in size, developing those airy bubbles that make your crust light and flavorful.

Step 3: Preparing the Sauce

While the dough rests, heat olive oil in a saucepan over medium heat and add grated garlic and crushed red pepper flakes. Let the garlic release its aroma without browning, about 1 minute. Stir in crushed tomatoes, then simmer for 10 minutes, allowing the sauce to thicken and deepen. Finish with balsamic vinegar, salt, and sugar, cooking for another 5 minutes. Once done, set aside to cool slightly — this bright, tangy sauce is the heart of your pizza’s soul.

Step 4: Second Rise and Dough Shaping

Preheat your oven to 475°F. Remove the top baking sheet from your dough and gently press it out toward the edges of the pan using oiled fingertips. If the dough feels sticky, lightly grease your fingers again — delicate handling keeps the texture light and airy. Cover the dough once more with the inverted pan and let it rest for another 30 minutes, fostering a final puff before baking.

Step 5: Topping and Baking

Remove the cover, press the dough gently once more if it has shrunk, and start layering. Spread the homemade sauce evenly, then blanket it with thinly sliced provolone cheese. Scatter half the pepperoni slices atop, followed by cubed fontina cheese, and then the remaining pepperoni slices. This layering enriches the flavor and ensures each bite is a perfect balance of melty cheese and spicy pepperoni. Bake the pizza in your hot oven for 18 to 20 minutes until the crust is golden and the cheese is bubbling beautifully.

Step 6: Resting and Serving

Once out of the oven, allow the pizza to rest for five minutes before slicing. This short pause lets the cheese set slightly, so each slice holds together nicely without a mess. For a pop of freshness, sprinkle with fresh oregano if you like, then cut into squares or wedges. Serve immediately and enjoy the fruits of your loving labor!

How to Serve The Best Pepperoni Pizza Recipe

The image shows four square slices of pepperoni pizza placed on separate white plates, arranged in a loose circle. Each slice has a golden, slightly thick crust base layered with red tomato sauce, melted yellow cheese with bubbly texture, and round slices of dark red pepperoni scattered on top, garnished with small green herb leaves. In the upper right corner, there is a white bowl filled with fresh green lettuce leaves topped with grated white cheese. At the bottom left, a small white bowl contains red chili flakes, and next to it, a chunk of pale beige cheese rests on the white marbled surface. A small pile of green olives is visible at the bottom right near a metal grater, all set on a white marbled texture background with scattered red chili flakes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh oregano or a few basil leaves brings a bright, herbaceous note that beautifully contrasts with the rich cheese and spicy pepperoni. A drizzle of extra virgin olive oil on top can add a lovely sheen and a touch of fruity aroma.

Side Dishes

Keep the meal balanced and exciting with crisp, refreshing sides like a vibrant Caesar salad or garlic-herb roasted vegetables. A chilled glass of sparkling water or your favorite Italian soda complements the savory richness perfectly.

Creative Ways to Present

For a fun twist, serve your pizza on a wooden cutting board or cast-iron skillet to keep it warm at the table. If hosting a party, make several smaller pizzas and let guests customize their toppings for a playful, interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover slices of The Best Pepperoni Pizza Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh, and the crust usually retains a nice texture when reheated properly.

Freezing

If you want to stock up, you can freeze cooked pizza slices by wrapping them tightly in plastic wrap and then foil. Properly stored, they keep well for up to 2 months. Just thaw in the fridge overnight before reheating for the best results.

Reheating

To maintain that crispy crust while melting the cheese again, reheat your pizza in a preheated oven at 375°F for about 8 to 10 minutes. Avoid the microwave if you can, as it tends to make the crust chewy and soggy.

FAQs

Can I use regular all-purpose flour instead of bread flour?

While bread flour is ideal because of its higher gluten content which gives the dough a chewier texture and better structure, you can substitute all-purpose flour. Just expect a slightly less chewy crust but still tasty and satisfying.

Is it possible to make the dough without a stand mixer?

Absolutely! Hand-kneading works well too. Mix the ingredients and knead the dough on a lightly floured surface for about 10 to 12 minutes until smooth and elastic. It takes a bit more effort but results in just as delicious a crust.

Can I prepare the sauce ahead of time?

Yes! The sauce can be made up to 3 days in advance and stored in the refrigerator. The flavors even meld and improve with time, making it a great component to prepare early for easy weeknight cooking.

What if I don’t have provolone or fontina cheese?

You can substitute with other cheese blends like mozzarella mixed with a semi-soft cheese such as gouda or Monterey Jack for similar melt and flavor. The key is to have a good balance of creaminess and flavor.

How do I ensure the crust is crispy and not soggy?

Using bread flour, a hot oven, and ensuring the dough is well-oiled and not overly thick helps create a crispy crust. Also, avoid overloading with toppings or sauce, which can weigh down the crust and cause sogginess.

Final Thoughts

I cannot encourage you enough to dive into this recipe and make your own version of The Best Pepperoni Pizza Recipe. It’s a true crowd-pleaser that brings the joys of classic Italian flavors right into your kitchen. The combination of homemade dough, fresh sauce, and melty cheese with that irresistible pepperoni will surely have everyone asking for seconds. So grab your ingredients, roll up your sleeves, and start baking something wonderfully delicious today!