Homemade Pepperoni Pizza

Few dishes bring people together quite like a freshly baked pizza, and nothing beats the satisfaction of crafting your own from scratch. This Homemade Pepperoni Pizza delivers crispy crust, gooey cheese, and that irresistible pepperoni punch all wrapped up in a warm, comforting pie. Whether you’re feeding the family or impressing friends, this recipe is your go-to for pizza night at home. It’s approachable, customizable, and uses simple pantry staples to create a meal that feels special every time.

Why It Deserves a Spot

Homemade pizza is a game changer because it puts you in control of every ingredient and detail. Unlike store-bought or delivery, this Homemade Pepperoni Pizza has a dough that’s perfectly chewy with a slight crunch, thanks to the cornmeal dusting and the right balance of yeast and flour. The sauce is rich but not overpowering, letting the pepperoni and fresh veggies shine. Plus, making pizza from scratch is fun and a great way to experiment—try swapping toppings or adjusting cheese amounts to suit your taste buds.

This pizza also invites creativity and encourages using fresh, wholesome ingredients. The combination of colorful green peppers, sweet yellow onions, and earthy mushrooms adds layers of flavor and texture alongside the classic pepperoni slices. It’s a meal that appeals to kids and adults alike, and it’s sure to become a household favorite.

What You’ll Gather

• 1 1/2 cups warm tap water
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons active dry yeast (I used Red Star Yeast)
• 1 tablespoon vegetable or canola oil
• 4 cups all-purpose flour
• Oil for greasing pans
• Cornmeal for dusting pans
• 2 cups pizza sauce or spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1 cup chopped green peppers
• 1 cup chopped yellow onion
• 25 slices pepperoni
• 1 cup sliced mushrooms
• 2 tablespoons melted butter
• 2 tablespoons yellow cornmeal

Essential Tools for Success

• Large mixing bowl – for proofing yeast and mixing dough
• Measuring cups and spoons – accuracy matters in baking
• Wooden spoon or dough hook attachment – for stirring and kneading
• Pizza pan or baking sheet – greased and dusted with cornmeal for crisp crust
• Sharp knife or pizza cutter – to slice your masterpiece
• Pastry brush – to apply melted butter on crust edges
• Oven – preheated to the right temperature for perfect baking

Cook Homemade Pepperoni Pizza Like This

Step 1: Activate the Yeast

In your large mixing bowl, combine the warm tap water (make sure it’s not too hot) with the granulated sugar. Stir to dissolve. Sprinkle the active dry yeast over the surface and let it sit for about 5–10 minutes until it becomes foamy. This signals the yeast is alive and ready to work its magic.

Step 2: Make the Dough

Add the vegetable oil to the yeast mixture. Gradually stir in the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook. When the dough starts to come together, knead it on a lightly floured surface for about 8–10 minutes until smooth and elastic. If it’s sticky, sprinkle a little more flour, but avoid overdoing it to keep the dough tender.

Step 3: Let It Rise

Lightly oil a clean bowl, place your dough ball inside, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours or until it doubles in size. This step builds the airy texture you want in your crust.

Step 4: Prepare the Pan

Preheat your oven to 475°F (245°C). Grease your pizza pan with a little oil and dust it with yellow cornmeal. This prevents sticking and adds a pleasant crunch to the pizza bottom.

Step 5: Shape the Dough

Punch down the risen dough and turn it onto a cornmeal-dusted surface. Roll or stretch it into a 12-inch circle or rectangle that fits your pan. Transfer it carefully onto the prepared pan.

Step 6: Assemble the Pizza

Spread 2 cups of pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Distribute the chopped green peppers, yellow onions, and sliced mushrooms evenly. Finally, layer the pepperoni slices on top.

Step 7: Bake to Perfection

Bake the pizza in the preheated oven for 12–15 minutes or until the crust is golden and the cheese is bubbling and starting to brown.

Step 8: Finish with a Butter Glaze

While the pizza bakes, melt 2 tablespoons of butter. Once out of the oven, brush the crust edges with the melted butter for a shiny, flavorful finish.

Step 9: Slice and Serve

Allow the pizza to cool for 3–5 minutes before slicing with a sharp pizza cutter or knife. Serve hot and enjoy the melty, savory goodness!

Better-for-You Options

• Use whole wheat flour or a blend for added fiber in the dough.
• Swap out pepperoni for turkey pepperoni or thinly sliced chicken sausage.
• Add extra veggies like spinach, artichokes, or sun-dried tomatoes for more nutrients.
• Use part-skim mozzarella or a blend of mozzarella and provolone cheese.
• Choose a low-sodium pizza or tomato sauce to reduce salt intake.

Problems & Prevention

• Dough won’t rise: Make sure your water is warm—not hot—and that your yeast is fresh. Expired yeast won’t activate.
• Crust too dense: Don’t add too much flour while kneading, and allow the dough to rise fully before shaping.
• Soggy crust: Dust pans generously with cornmeal and avoid overloading the pizza with sauce or wet toppings.
• Cheese not melting evenly: Use shredded cheese rather than slices and distribute toppings evenly for consistent baking.

Cooling, Storing & Rewarming

After baking, let your Homemade Pepperoni Pizza cool on a wire rack for a few minutes to prevent a soggy bottom. If you have leftovers, store them in an airtight container or wrap tightly in foil or plastic wrap. Refrigerate for up to 3 days.

To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes or until heated through and the crust regains its crispness. Alternatively, a skillet on medium heat with a lid works well to keep the cheese melty without drying out the crust.

Common Questions

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise in the fridge overnight for a slower fermentation that develops more flavor. Just take it out about an hour before baking to come to room temperature and finish rising.

What can I use if I don’t have pizza sauce?

You can use spaghetti sauce as a substitute for pizza sauce, or even make a quick sauce by simmering canned tomatoes with garlic, olive oil, and herbs. For a fresh twist, try spreading pesto or a garlic olive oil base.

Is there a way to make the crust crispier?

Yes! Baking the pizza on a preheated pizza stone or steel helps achieve a crispy bottom. Also, dusting the pan with cornmeal and avoiding too much sauce will keep the crust crisp.

How can I make this pizza vegetarian?

Simply omit the pepperoni and amp up the veggies. Try adding extra mushrooms, olives, artichokes, or even roasted eggplant for a delicious meat-free version. For a creative side dish, try Tomato Pie Stuffed Mushrooms to complement your meal.

Cook This Next

• Oven Roasted Tomato Pepperoni Flatbread – A quick and flavorful flatbread for casual gatherings.
• Tomato Basil Cottage Cheese Flatbread – A lighter, fresh take with creamy cheese and herbs.
• Tomato Pie Stuffed Mushrooms – A perfect appetizer or side to round out your pizza night.

Save & Share

If you loved this Homemade Pepperoni Pizza, save the recipe to your favorites and share it with friends who crave real, homemade flavors. There’s nothing like the joy of pulling a warm pizza from your own oven and hearing those happy “mmm” sounds around the table. Happy baking!

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