Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) warm water
- 1 1/4 tsp instant yeast
- 1 tsp sugar
- 1 tsp fine sea salt
- 1 1/2 tbsp olive oil (plus extra for bowl and crust)
- 1 cup (240 g) canned crushed tomatoes
- 1 small garlic clove, minced
- 1 1/2 tsp sugar (for sauce)
- 1/2 tsp dried oregano (plus more for topping)
- 1/2 tsp fine sea salt (for sauce), black pepper to taste
- 2 cups (200 g) low-moisture mozzarella, shredded
- 3–4 oz (85–115 g) sliced pepperoni
- 1/4 tsp red-pepper flakes, optional
Do This
- 1. Make dough: Mix warm water, yeast, sugar, flour, salt, and olive oil. Knead 5–7 minutes, then let rise 60 minutes.
- 2. Make sauce: Simmer crushed tomatoes, garlic, sugar, oregano, salt, and pepper for 10–15 minutes until slightly thickened.
- 3. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 30 minutes.
- 4. Shape dough into a 12-inch round on parchment, keeping a slightly thicker rim for the crust.
- 5. Top with a thin layer of sauce, most of the mozzarella, an even layer of pepperoni, then remaining mozzarella.
- 6. Bake 10–14 minutes on hot stone/sheet until crust is browned, cheese is bubbly, and pepperoni is crisp at the edges.
- 7. Finish with a light drizzle of olive oil, a dusting of dried oregano, and red-pepper flakes if using. Slice and serve hot.
Why You’ll Love This Recipe
- Classic pizzeria flavor at home: crisped pepperoni, bubbly cheese, and a chewy, well-browned crust.
- The tomato sauce is gently sweet and herby, balancing the salty pepperoni beautifully.
- Uses easy pantry ingredients and simple techniques that home cooks can master.
- Flexible: swap in store-bought dough or adjust toppings for different spice and cheese levels.
Grocery List
- Produce: 1 small garlic clove (or more to taste), optional fresh basil (for garnish, if desired)
- Dairy: Low-moisture mozzarella cheese (block or pre-shredded), optional grated Parmesan
- Pantry: All-purpose flour, instant or rapid-rise yeast, sugar, fine sea salt, black pepper, olive oil, canned crushed tomatoes, dried oregano, red-pepper flakes, sliced pepperoni
Full Ingredients
For the Pizza Dough (1 x 12-inch crust)
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 3/4 cup (180 ml) warm water (about 105–110°F / 40–43°C)
- 1 1/4 tsp instant or rapid-rise yeast
- 1 tsp sugar
- 1 tsp fine sea salt
- 1 tbsp olive oil (plus about 1/2 tbsp for the bowl and crust)
For the Slightly Sweet Tomato Sauce
- 1 cup (240 g) canned crushed tomatoes (or tomato passata)
- 1 small garlic clove, minced (about 1/2 tsp)
- 1 1/2 tsp sugar
- 1/2 tsp fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1 tsp olive oil
For the Toppings
- 2 cups (200 g) low-moisture mozzarella cheese, shredded
- 3–4 oz (85–115 g) sliced pepperoni (about 30–40 slices, depending on size)
- 1–2 tbsp grated Parmesan cheese, optional, for extra savory flavor
- 1/2 tsp dried oregano, for sprinkling after baking
- 1/4 tsp red-pepper flakes, optional, for heat
- 1–2 tsp olive oil, for drizzling after baking (optional but recommended)
Step-by-Step Instructions
Step 1: Make the dough
In a medium mixing bowl, combine the warm water, yeast, and sugar. Stir briefly and let sit for 3–5 minutes, just until the yeast dissolves and looks slightly cloudy (instant yeast does not need to foam much, so do not worry if it stays fairly flat).
Add the flour and salt to the bowl, then drizzle in 1 tbsp olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms and most of the flour is incorporated. Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. Add a dusting of flour if it is too sticky to handle.
Lightly oil a clean bowl with a bit of olive oil. Place the dough inside, turning it once to coat it with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rise at room temperature for about 60 minutes, or until doubled in size.
Step 2: Make the slightly sweet tomato sauce
While the dough is rising, prepare the sauce. In a small saucepan over medium-low heat, warm 1 tsp olive oil. Add the minced garlic and cook for 30–45 seconds, just until fragrant but not browned.
Stir in the crushed tomatoes, sugar, salt, black pepper, and dried oregano. Bring the sauce to a gentle simmer, then reduce the heat to low. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. You want a spoonable, not watery, sauce so it does not make the pizza soggy.
Taste and adjust seasoning: add a pinch more salt for savory depth, or another 1/2 tsp sugar if you prefer a sweeter sauce. Remove from heat and let cool to room temperature before topping the pizza.
Step 3: Preheat the oven and prepare toppings
About 30 minutes before you plan to bake, place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as hot as your oven safely goes. A thoroughly preheated stone or pan is key for a crisp bottom crust.
Meanwhile, shred the mozzarella cheese if you are using a block. Pat the pepperoni slices lightly with a paper towel to remove excess surface grease; this helps them crisp instead of pool with oil. Have your dried oregano, red-pepper flakes, and optional Parmesan ready near your workstation.
Cut a sheet of parchment paper large enough to comfortably hold a 12-inch pizza. This will make it much easier to transfer the pizza to the hot stone or pan.
Step 4: Shape the pizza dough
Once the dough has doubled, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and shape it into a smooth ball. Let it rest for 5 minutes (this relaxes the gluten and makes shaping easier).
Place the rested dough ball onto the parchment paper. Using your fingertips, gently press the dough outward from the center, leaving a slightly thicker rim around the edges for the crust. Continue stretching and pressing until you have an even 12-inch round. If the dough springs back, let it rest for another 3–5 minutes and try again.
For extra flavor and color on the crust, lightly brush or rub the outer edge (the rim) with a little olive oil.
Step 5: Assemble the Pepperoni Deluxe
Spoon 1/3 to 1/2 cup of the cooled tomato sauce onto the center of the dough. Use the back of the spoon to spread it evenly in a thin layer, stopping about 1/2 inch before the edge so you keep a bare crust border. You may have a little sauce left over; do not overload the pizza or it can turn soggy.
Sprinkle about 1 1/2 cups of the shredded mozzarella evenly over the sauce, making sure to reach close to the edges. Arrange the pepperoni slices over the cheese in a single, fairly dense layer; some slight overlap is fine and will create those delicious cupped, crispy edges. Scatter the remaining 1/2 cup mozzarella and the optional grated Parmesan over the top.
Slide a pizza peel or a flat baking sheet under the parchment to prepare for baking.
Step 6: Bake until crisp, bubbly, and golden
Carefully slide the pizza (still on the parchment) onto the preheated stone or upside-down baking sheet in the oven. Bake for 10–14 minutes, rotating the pizza once halfway through if your oven browns unevenly.
The pizza is done when the crust is deep golden at the edges, the bottom is nicely browned and firm, the cheese is fully melted and bubbling, and the pepperoni slices are crisped with slightly curled, darkened edges. If the top looks good but the bottom needs more color, slide the pizza directly onto the stone (remove the parchment) for the last 1–2 minutes of baking.
Step 7: Finish with oregano and serve
Use a peel or baking sheet to carefully remove the pizza from the oven. Let it sit for 2–3 minutes to allow the cheese to settle slightly; this makes slicing cleaner.
Drizzle 1–2 tsp of olive oil lightly over the pizza, if desired. Then dust the surface with dried oregano and sprinkle with red-pepper flakes to taste for extra zip. Add a few torn fresh basil leaves if you like a fresh, herbal note.
Transfer to a cutting board, slice into 6–8 wedges, and serve hot while the cheese is still melty and the pepperoni is crisp.
Pro Tips
- Hot oven = better crust. Preheating your stone or pan for a full 30 minutes at 500°F (260°C) helps achieve a crisp, browned bottom crust similar to pizzeria results.
- Do not drown the dough in sauce. A light, even layer is enough. Too much sauce can prevent the crust from cooking through and make the center soggy.
- Use low-moisture mozzarella. Fresh mozzarella has more water and can make the pizza watery. Low-moisture mozzarella melts beautifully and gives that classic stretch.
- Pat the pepperoni. Blotting excess grease before baking encourages the pepperoni to cup and crisp instead of lying flat in an oily layer.
- Let the dough rest if it fights you. If the dough keeps shrinking back when you stretch it, wait 5 minutes, then try again; relaxed gluten is much easier to shape.
Variations
- Extra-Deluxe Pepperoni Supreme: Scatter thinly sliced red onion, black olives, and a handful of sliced mushrooms under the pepperoni before baking. Keep toppings light so the crust still bakes through.
- Spicy Pepperoni Inferno: Stir 1/4–1/2 tsp red-pepper flakes directly into the tomato sauce and add a drizzle of hot honey or chili oil just before serving for a sweet-heat kick.
- Easy Weeknight Shortcut: Use 1 lb (450 g) store-bought pizza dough and 1/2–3/4 cup of your favorite jarred pizza sauce. The assembling and baking directions remain the same.
Storage & Make-Ahead
If you plan ahead, you can prepare the elements and assemble quickly at mealtime. The dough can be made up to 24 hours in advance: after kneading, let it rise about 30 minutes at room temperature, then refrigerate, covered, where it will slowly rise. Bring to room temperature for 45–60 minutes before shaping. The sauce can be made up to 4 days ahead and kept in an airtight container in the refrigerator, or frozen for up to 3 months.
Leftover baked pizza keeps well: let slices cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven or toaster oven for 6–8 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot. For longer storage, wrap individual slices tightly and freeze for up to 2 months; reheat directly from frozen, adding a few extra minutes to the reheating time.
Nutrition (per serving)
Approximate values for 1/4 of the pizza (about 2 slices): about 550 calories; 28 g protein; 55 g carbohydrates; 24 g fat; 10 g saturated fat; 3 g fiber; 1,350 mg sodium. Actual nutrition will vary based on exact brands of cheese, pepperoni, and flour used, and how heavily you top the pizza.
