Pepperoni Pizza

This Pepperoni Pizza is a homemade classic! Enjoy a chewy crust topped with tangy sauce, melty cheese, and plenty of spicy pepperoni.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: Classic, Easy, Homemade, Pepperoni

Servings: 4 servings

2 1/4 teaspoons active dry yeast This helps the dough rise and gives it a light texture.
2 teaspoons granulated sugar This feeds the yeast and helps it activate.
1 1/2 cups warm water Warm water creates the ideal environment for yeast activation.
3 tablespoons olive oil Adds richness to the dough.
1 1/2 teaspoons salt Enhances the flavor of the dough.
1 teaspoon white vinegar Improves the dough's texture.
3 to 4 cups bread flour Provides the structure for the crust (all-purpose flour works too).
1 cup pizza sauce Use homemade or a good quality store-bought version.
2 cups pepperoni The star topping that gives this pizza its name.
4 cups shredded mozzarella cheese For that gooey, cheesy goodness.
1/2 cup freshly grated parmesan cheese Adds a nice depth of flavor.
1 teaspoon Italian seasoning A perfect blend of herbs to enhance the pizza.

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the activated yeast mixture with olive oil, salt, and white vinegar. Gradually add 3 cups of bread flour and mix until a dough begins to form. Add more flour if sticky.
Transfer the dough to a floured surface and knead it for about 5-7 minutes until it's smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
About 30 minutes before baking, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness.
Transfer the dough to a baking sheet or pizza stone. Spread pizza sauce evenly, leaving a small border. Sprinkle shredded mozzarella, pepperoni, parmesan, and Italian seasoning on top.
Bake the pizza for 12-15 minutes until the crust is golden and cheese bubbly and slightly browned.
Remove from oven, let cool for a few minutes, slice, and serve hot.

Use parchment paper to prevent the pizza from sticking to the pan.
Customize toppings but avoid overloading for a crispy crust.
Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.