Italian Pepperoni Pizza Recipe

This homemade Italian pepperoni pizza features a simple, hand-stretched dough with authentic flavors: bright tomato sauce, creamy mozzarella, and generous layers of zesty pepperoni that curl and crisp in the oven. Easy to make from scratch, it captures the essence of Italian flatbread-style pizza with bold, comforting taste in every bite.

Why You’ll Love This recipe

You’ll fall head over heels for this pepperoni pizza because it strikes the perfect balance between authentic Italian simplicity and crowd-pleasing indulgence. The dough is forgiving yet yields a beautifully crisp edge with a tender, airy interior—no fancy equipment needed, just your hands and a hot oven (or pizza stone for extra magic).

The sauce bursts with fresh tomato brightness and subtle garlic-herb notes that complement rather than overpower. Pepperoni adds that addictive spicy, smoky kick, and as it bakes, the edges cup and crisp while releasing flavorful oils that mingle with bubbling mozzarella.

It’s endlessly customizable, comes together quickly once the dough rises, and tastes far better than delivery—plus, the aroma alone will have everyone gathering in the kitchen. Whether you’re a beginner or seasoned cook, this recipe delivers restaurant-quality results with minimal stress and maximum satisfaction.

Yield: 2 serves

Italian Pepperoni Pizza Recipe

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Crispy homemade Italian pepperoni pizza with tangy sauce, gooey mozzarella, and spicy curls—easy, delicious, crowd-pleasing perfection.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

For the dough (makes 2 pizzas):

• 3 ½ cups (420g) bread flour or Tipo 00 flour
• 1 ½ cups warm water (about 110°F/43°C)
• 2 tsp instant yeast
• 1 ½ tsp salt
• 1 Tbsp olive oil
• 1 tsp sugar (optional, helps yeast)

For the sauce (simple quick version):

• 1 cup crushed San Marzano tomatoes or good pizza sauce
• 1-2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp salt
• Pinch red pepper flakes
• 1 Tbsp olive oil

Toppings:

• 2-3 cups low-moisture mozzarella, shredded (about 8-12 oz)
• 4-6 oz pepperoni slices (cupping style preferred)
• Extra oregano, olive oil for brushing, optional Parmesan or fresh basil

Instructions

1. Kick off the dough magic — In a large bowl, mix warm water, yeast, and sugar. Let it sit 5 minutes until foamy and happy (this wakes up the yeast!).
2. Build the base — Stir in olive oil, salt, then gradually add flour. Mix until a shaggy dough forms—it's okay if it's sticky at first!
3. Knead with love — Turn onto a floured surface and knead 5-8 minutes until smooth and elastic (or use stand mixer with dough hook). It should feel soft like your earlobe.
4. Let it rise and relax — Place dough in oiled bowl, cover with damp cloth or plastic. Let rise in warm spot 1-2 hours until doubled—pat yourself on the back!
5. Prep your sauce superstar — While rising, mix tomatoes, garlic, oregano, salt, flakes, and oil. Taste and adjust—simple but bursting with flavor.
6. Preheat like a pro — Crank oven to 475-500°F (245-260°C) with pizza stone or baking sheet inside (30+ min preheat for max crisp).
7. Shape your masterpiece — Divide dough in half. On floured surface, gently stretch each into 12-inch round—use knuckles, leave edges thicker for puffy crust.
8. Assemble with flair — Transfer to parchment or peel. Brush edges with oil. Spread thin sauce layer, sprinkle cheese generously, then layer pepperoni (overlap for fun!).
9. Bake to bubbly perfection — Slide onto hot stone/sheet. Bake 12-15 minutes until crust golden, cheese melted and spotted, pepperoni curled and crisp. Rotate halfway if needed.
10. Finish and feast — Let rest 2 minutes, slice, add fresh basil or Parmesan if desired. Grab a slice—pure Italian joy awaits!

Notes

• For Neapolitan-style authenticity, bake hotter/shorter if your oven allows (pizza oven ideal at 800°F+).
• Pepperoni grease is flavor—embrace it!
• Dough freezes great—portion and wrap for future pizza nights.
• Kids love helping stretch and top!

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 970Total Fat 20gSaturated Fat 3gUnsaturated Fat 17gSodium 1272mgCarbohydrates 170gFiber 10gSugar 8gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use high-quality ingredients: Opt for low-moisture mozzarella (shred it yourself for best melt) and good pepperoni (cupping varieties crisp beautifully).
• Preheat your oven (and pizza stone/baking sheet if using) as hot as it goes—ideally 475-500°F (245-260°C)—for that signature crispy bottom.
• Don’t overload toppings; too much sauce or cheese leads to sogginess.
• Stretch dough gently by hand (avoid rolling pin) to preserve air bubbles for a lighter crust.
• Let dough rest if it springs back—patience yields better texture.
• For extra flavor, brush crust edges with olive oil and sprinkle with oregano before baking.
• Bake on the lowest rack for crispier base; finish under broiler for bubbly cheese if needed.
• Pepperoni on top of cheese helps it crisp; under cheese stays softer and greasier (both delicious—your choice!).

Ingredients Notes

• Flour: Tipo 00 or bread flour gives authentic chew and structure; all-purpose works fine but yields slightly softer crust.
• Yeast: Instant yeast speeds things up—no proofing needed; active dry can substitute (proof in warm water first).
• Olive oil: Extra-virgin adds fruity depth to dough and sauce; use for brushing too.
• Tomato sauce: Simple canned San Marzano or crushed tomatoes shine—avoid overly seasoned jarred versions; season lightly with garlic, oregano, salt.
• Mozzarella: Low-moisture shredded melts evenly without excess water; fresh mozzarella adds creaminess but pat dry first.
• Pepperoni: American-style cupping pepperoni crisps and curls for texture and flavor release; spicy varieties amp up heat.
• Seasonings: Dried oregano, garlic, red pepper flakes bring classic Italian flair without complexity.

Variations and Substitutions

• Spicy Diavola-style: Swap regular pepperoni for spicy Italian salami or add Calabrian chili paste/nduja under cheese for authentic fiery kick; include optional olives or mushrooms.
• Meat lover: Add cooked Italian sausage, bacon bits, or ham alongside pepperoni.
• Veggie boost: Layer on bell peppers, red onions, mushrooms, black olives, spinach, or jalapeños for freshness and color.
• Cheese twists: Mix in provolone, Parmesan, or fontina for deeper flavor; top with fresh basil post-bake.
• Lighter option: Use turkey pepperoni or reduced-fat cheese; whole wheat flour in dough for nuttier taste (add extra water if needed).
• Sauce swaps: Try pesto or white garlic sauce base for variety; add hot honey drizzle after baking for sweet-spicy contrast.
• Gluten-free: Substitute GF flour blend (with xanthan gum) and adjust hydration.
• Vegan: Plant-based pepperoni, dairy-free cheese, and olive oil-based dough.

Storage Options

• Room temperature: Best eaten fresh; leftovers last 1-2 days covered.
• Refrigerator: Store slices in airtight container up to 4 days; reheat in 375°F oven 8-10 min for crispiness (microwave softens crust).
• Freezer: Wrap cooled slices individually in plastic, then foil; freeze up to 2 months. Thaw overnight in fridge, bake at 400°F 10-12 min.
• Dough: Freeze shaped balls up to 3 months; thaw in fridge overnight before using.

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