My homemade pepperoni pizza is melty and meaty, with a garlic herb crust to pump up the flavor. Knead my easy pizza dough, roll it out, and load up the toppings.
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Pepperoni Pizza Ingredient Notes
- All-Purpose Flour: You can swap in bread flour for a slightly chewier bite.
- Instant Yeast: It works fast and lasts forever in the pantry.
- Lukewarm water: Keep it between 120°-130°F.
- Olive oil: Use avocado oil or even a light vegetable oil instead.
- Butter: Unsalted or salted is fine.
- Mozzarella & parmesan: You can also try provolone, sharp cheddar, or gruyere.
- Pepperoni slices: If you wanna switch it up, go for salami, soppressata, or even spicy chorizo.
- Seasonings: If you don’t have Italian seasoning, swap it with a mix of dried basil and thyme.
How to make Pepperoni Pizza
Make the Crust
Step 1: Whisk together all-purpose flour, salt, sugar, and RapidRise yeast in a medium-sized bowl. Add olive oil and water, mixing until well combined into a sticky dough.
Step 2: Flour a surface and your hands, then knead the dough on the surface, gradually incorporating small amounts of flour. Continue kneading and rotating until the dough is well mixed and forms a ball that is no longer super sticky.
Step 3: Coat a large bowl with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least a couple hours.
Step 4: Roll out the dough on a lightly floured surface until it’s pliable and stretches to about 12 inches in diameter. Then, transfer it to a prepared pizza pan or stone.
Add the Toppings and Bake
Step 5: Spread sauce over the pizza dough, leaving a 1/2-inch border for the crust, then sprinkle cheeses and arrange pepperoni slices on top. Mix melted butter with oregano, garlic powder, Italian seasoning, and a pinch of salt, and brush this mixture onto the crust edges.
Step 6: Bake the pizza on the lower shelf of the oven until the crust turns golden and the cheese bubbles. Let it rest before slicing and serving.
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Pepperoni Pizza
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Crust
- 1 ½ cups all-purpose flour separated
- 2 tsp salt
- 1/2 tsp granulated sugar
- 1 tsp Fleischmann’s® RapidRise® Instant Yeast
- 1 tbsp quality olive oil plus more to coat the bowl
- ⅔ cup lukewarm water between 120°—130°F
For the Pizza Toppings
- 3/4 cup pizza sauce
- 2 cups mozzarella cheese freshly shredded
- 3 tablespoons parmesan freshly shredded
- 8-12 pepperoni slices
- 2 tablespoons unsalted butter melted
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Pinch of salt
Instructions
For the Crust
- Add 1 cup all-purpose flour, salt, sugar and RapidRise yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
- Then add the tablespoon of olive oil and water. Mix until well combined. It will be sticky.
- Flour a surface and your hands. Add the dough to the surface and begin kneading flour into the dough. Continue to knead and rotate the dough, adding small amounts of flour until everything is mixed together.
- Do a little kneading and form a ball. At this point, the dough should not be super sticky.
- Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours (3 hours is better).
- When ready, preheat the oven to 450 F.
- Roll out the dough on a lightly floured surface. It should be pretty pliable and easy to work with. Make sure you stretch to about 12 inches in diameter.
- Transfer to a prepared round pizza pan or stone.
For the Pizza Toppings
- Top the pizza dough with sauce leaving a 1/2 inch of edges for the crust bare.
- Sprinkle on the cheeses then add the pepperoni slices.
- Stir together the melted butter, oregano, garlic powder, Italian seasoning and pinch of salt. Brush the butter over the edges of the crust. If using a pizza pan with holes, place a large baking sheet under it or on the bottom shelf to help catch oil drippings.
- Place on lower shelf and bake for 18 minutes or until the crust is golden and the cheese is bubbling.
- Allow the pizza to rest for 5 minutes then slice and serve.
Notes
How to store & reheat Pepperoni Pizza
You can refrigerate the slices by stacking them with pieces of foil or parchment paper in between. This keeps each slice fresh and ready to grab. BTW, you can also pop that dough in the fridge for several hours or even overnight if you’re preppin’ ahead! To reheat pizza, my food hack is to use the air fryer. It crisps the dough up and makes the cheese and toppings taste just like they did when you made it fresh! If you don’t have an air fryer, preheat your oven to 350 degrees F, and add your slices to a parchment-lined baking sheet. Heat for about 15-20 minutes, or until the cheese is perfectly melted. I recommend loosely covering the pizza slices with foil so they steam a little. And hey, some people swear that microwave pizza tastes better, so if that’s your jam, go for it!How long will Pepperoni Pizza last in the fridge?
This pizza will stay tasty in the fridge for about 3-4 days. After that, it’s time to say goodbye to those cheesy slices.Can I freeze garlic herb pizza crust?
Fo sho! Wrap each slice in foil and pop them in an airtight container or baggie, and they’ll stay fresh for up to 2 months. The dough itself can also be frozen for up to 3 months, so you’re always down for a homemade pizza night.Nutrition
Recipe Tips
- Use quality yeast. To guarantee a soft and chewy pizza crust every time, give Fleischmann’s® Yeast a try boos!
- Watch the crust. The end result should be golden brown. If it’s still white, it needs a bit more time.
- Catch those drips. If you’re using a pizza pan with holes, slide a baking sheet on the rack right below to catch any drips.
- Get a pizza cutter, y’all! It makes slicing SO much easier and neater than a regular knife. You don’t realize how much you need it until you’ve got one in hand.
Recipe help
Whatever you like, boo! You can get those big deli-style slices or go with the classic small rounds, both will work like a charm. Prepackaged pepperoni is super convenient, but if you want that fresh taste, grab a few slices from the deli counter.
Nope! This pepperoni pizza recipe keeps things simple, just roll out your dough, top it, and bake it all together.
Well, a soggy crust usually means too much sauce or toppings, or the oven might not be hot enough. Make sure you keep the sauce layer light, avoid overloading the toppings, and bake at a good high temp.
More Pizza Recipes
- Homemade Pizza Rolls
- Pizza Grilled Cheese
- Meaty Pizza Rolls
- Meat Lovers Pizza
- Neapolitan Pizza
- Philly Cheese Steak Pizza
- Sicilian Pizza
- Prosciutto Pizza
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How cute is your daughter helping you with this?? It makes me miss the days when mine were that young and helping me in the kitchen (they are 18 and almost 16 now)! Pizza from scratch just can’t be beat. And I love Fleischmann’s® Rapid Rise Yeast. I use it all the time!
This pepperoni pizza was absolutely delicious! Nothing beats homemade. The garlic herb crust took it to the next level!
The crust was delicious! The whole family loved it!
This is a great crust recipe. It gets perfectly crisp and I love the added garlic.
this pizza is DELICIOUS! great idea to add seasoning to the dough. PS this dough is so easy and delicious, with great yeast
Love the herb garlic crust idea. I love garlic bread, pizza, and pepperoni, so it’s like two for the price of one deal. The dough recipe is really easy, in case someone is intimidated to make one from scratch.