The Best Pepperoni Pizza Recipe

When it comes to comfort food, nothing hits the spot quite like a homemade pizza, and The Best Pepperoni Pizza Recipe is my absolute go-to. I remember the rich aroma of baking pizza wafting through my childhood home, where Saturday nights were reserved for family pizza-making sessions. My mom would roll out the dough while my dad prepped the toppings, and we kids eagerly awaited the first peek into that hot oven, all of us, little hands at the ready for those cheesy, pepperoni-laden slices. There’s something so wholesome and magical about cooking together, and through this pizza, I hope to bring a bit of that nostalgia and warmth to your home.

This isn’t just any pizza; it’s a heartwarming tradition, filled with vibrant flavors, perfect for gatherings or cozy evenings. It reminds me of family, love, and the simple pleasure of making something delicious from scratch. With each slice, you’re not just feeding your appetite; you’re nurturing connections and creating memories that, I hope, will linger long after the last bite.

Ingredients

To whip up The Best Pepperoni Pizza Recipe, you’ll need the following ingredients:

• 3 and 1/2 cups bread flour
• 1 and 1/2 Tablespoons granulated sugar
• 2 packets instant rapid rise dry yeast
• 1 teaspoon salt
• 1 and 1/2 cups warm water (between 110 and 115 degrees F)
• 1/4 cup extra virgin olive oil (plus more for the baking pan)
• 2 Tablespoons extra virgin olive oil (for sauce)
• 2 cloves garlic (finely grated)
• 1/4 teaspoon crushed red pepper flakes
• 2 cups canned crushed tomatoes with basil
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt (for sauce)
• 3/4 teaspoon granulated sugar (for sauce)
• 4 ounces pepperoni
• 6 ounces thinly sliced provolone cheese
• 8 ounces fontina cheese (cut into 1/4 inch cubes)
• Fresh oregano (optional)

Pro Tip: For a crispier crust, use bread flour instead of all-purpose flour. And if you’re gluten-sensitive, feel free to swap in a gluten-free flour blend!

Instructions

Making the Dough

• Mix it up: In your trusty stand mixer, combine the bread flour, granulated sugar, instant yeast, and salt. It’s essential to have the right balance of each ingredient, as they all come together like a harmonious family.

• Wet ingredients in: Now, add in the warm water and olive oil. Mix until the dough appears shaggy—don’t worry if it’s a little messy (trust me, it’s part of the fun)!

• Kneading time: Attach the dough hook and knead on medium speed for about 7-8 minutes until the dough is smooth and elastic. (Remember, don’t overwork the dough, or your pizza will be tough instead of tender!)

• Let it rise: Grease a large baking pan with olive oil. Scrape your soft dough into the pan, cover it loosely with an inverted pan or a kitchen towel, and let it rise in a warm spot for 90 minutes, or until it has doubled in size.

Whipping Up the Sauce

• Hearty sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add in the finely grated garlic and crushed red pepper flakes, oh, just wait for that fragrant waft! Stir in the canned crushed tomatoes, allow it to simmer for about 10 minutes, then add the balsamic vinegar, salt, and sugar. Let it cook for an additional 5 minutes, stirring occasionally, until it’s thick and delicious.

Putting it All Together

• Preheat and shape: Preheat your oven to 475°F (hot houses make for crispy crusts!). After the dough has risen for the first time, shape it to fit your greased baking pan. Let it rise for another 30 minutes while you dream about that cheesy outcome.

• Sauce it up: Spread the pizza sauce generously over the dough, then layer on your provolone, half of the pepperoni, and the cubes of fontina cheese. Finish it off with the remaining pepperoni, let’s be honest, the more, the merrier!

• Bake to perfection: Place your masterpiece in the oven and bake for 18-20 minutes, until the cheese is irresistibly melted and bubbly, and the crust has turned a golden brown.

• Cool and slice: Once baked, take it out and give it about 5 minutes to cool (if only to avoid burnt tongues like I often did!). Sprinkle with fresh oregano if you love that flavor, then slice it up and serve!

Serving Suggestions

Ah, how to serve this glorious pizza? That’s the best part! Here are a few of my favorite ways to enjoy it:

• Weekend Brunch: Pair it with a fresh green salad and a refreshing mimosa for a laid-back Saturday treat. My sister loves to add a side of roasted veggies, delicious!

• Movie Night: On cozy Fridays, we dive into our favorite rom-com with this pizza in hand and a bowl of buttery popcorn on the side. Sometimes, I even heat up a little marinara for dipping, extra comfort that you don’t know you needed!

• Game Day Winner: This pizza is an absolute hit at watch parties. Slice it up and serve with a side of tangy Buffalo sauce or ranch dressing for dipping, you can’t go wrong!

Nutritional Information

This pizza is a wonderful balance of comfort and nourishment, bringing together flavors and a bit of indulgence. Each serving (1 slice) roughly packs in about 250 calories, 10 grams of protein, 30 grams of carbs, and 12 grams of fat. Despite its richness, this dish offers plenty of protein and carbs to keep you satisfied!

Tips & Variations

• Make it vegetarian: Switch out the pepperoni for a medley of your favorite veggies, think bell peppers, olives, and mushrooms!

• Add a spicy kick: Want to turn up the heat? Try tossing in some jalapeños or a drizzle of sriracha on top before baking!

• Experiment with cheeses: Swap fontina for mozzarella or try a sharp cheddar for a different twist; there are so many cheeses to love!

• Herb it up: Fresh basil or even a sprinkle of Italian seasoning mixed into your sauce can elevate the flavor profile.

• Store leftovers wisely: If you have any left (unlikely!), store in an airtight container in the fridge. Reheat in a hot skillet to regain that delightful crispy crust!

  
  

Conclusion

Cooking isn’t just about the meals; it’s about weaving together memories and moments of love. As you dive into making The Best Pepperoni Pizza Recipe, I invite you to share your own memories or variations with this dish. Remember, whether it’s a Friday night pizza party or a cozy Sunday morning brunch, cooking is how we show love, one delicious bite at a time.

Try this recipe, and if it brings joy to your table, tag me and let me know! Let’s embrace this wonderful journey of flavors together, one slice at a time. Happy cooking!

For more family-tested air fryer chicken recipes that make weeknight dinners exciting:

• Perfect Roasted Sweet Potatoes
• Air Fryer Popcorn Chicken – Small Bites, Loud Crunch
• Crispy Air Fryer Chicken Sandwich – A Crunch You Can Hear Across the Room

Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips

Pepperoni Pizza

Experience the magic of homemade pizza with this comforting recipe, perfect for gatherings and family nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Dough

• 3.5 cups bread flour For a crispier crust, use bread flour instead of all-purpose flour.
• 1.5 tablespoons granulated sugar
• 2 packets instant rapid rise dry yeast
• 1 teaspoon salt
• 1.5 cups warm water Between 110 and 115 degrees F.
• 0.25 cups extra virgin olive oil Plus more for the baking pan.

For the Sauce

• 2 tablespoons extra virgin olive oil For sauce.
• 2 cloves garlic Finely grated.
• 0.25 teaspoon crushed red pepper flakes
• 2 cups canned crushed tomatoes with basil
• 1 teaspoon balsamic vinegar
• 0.75 teaspoon salt For sauce.
• 0.75 teaspoon granulated sugar For sauce.

Toppings

• 4 ounces pepperoni
• 6 ounces thinly sliced provolone cheese
• 8 ounces fontina cheese Cut into 1/4 inch cubes.
• 1 tablespoon Fresh oregano Optional.

Method

 

Making the Dough

1. In your trusty stand mixer, combine the bread flour, granulated sugar, instant yeast, and salt.
2. Add in the warm water and olive oil. Mix until the dough appears shaggy.
3. Attach the dough hook and knead on medium speed for about 7-8 minutes until the dough is smooth and elastic.
4. Grease a large baking pan with olive oil. Scrape the soft dough into the pan, cover it loosely, and let it rise in a warm spot for 90 minutes.

Whipping Up the Sauce

1. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add in the finely grated garlic and crushed red pepper flakes.
2. Stir in the canned crushed tomatoes, allow it to simmer for about 10 minutes, then add balsamic vinegar, salt, and sugar.
3. Cook for an additional 5 minutes, stirring occasionally, until thick.

Putting it All Together

1. Preheat your oven to 475°F. Shape the risen dough to fit your greased baking pan and let it rise for another 30 minutes.
2. Spread the pizza sauce over the dough, then layer on provolone, half of the pepperoni, and fontina cheese. Finish with remaining pepperoni.
3. Bake for 18-20 minutes until cheese is melted and bubbly, and the crust is golden brown.
4. Let it cool for 5 minutes, sprinkle with fresh oregano if desired, then slice and serve.

Notes

Vegetarian option: Replace pepperoni with veggies. Spice it up with jalapeños or sriracha.