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This recipe goes out to all the Pepperoni Pizza lovers in the world—you know who you are. This Pepperoni Pizza Recipe is a perfect homemade pizza that will make you think twice about delivery, featuring lots and lots of your favorite thing: pepperoni.
Pepperoni Pizza Toppings:
Other than the dough, of course, here’s what you need to make the best pepperoni pizza:
- Pepperoni: you’re the pepperoni lover. Kick it old school and use Hormel, or go all out with artisanal pepperoni.
- Mozzarella: plain shredded mozzarella is perfectly great.
- Tomato sauce: make homemade sauce using the recipe below, or use your trusty sauce.
And that’s it, plain and simple!
Pepperoni Pizza Nutrition:
If you’re curious, generic dietary info about pepperoni pizza is as follows. According to the internet, one slice of pepperoni pizza contains:
- 298 calories
- 12.1 g fat, (5.3 g saturated fat)
- 29 mg cholesterol
- 683 mg sodium
- 186 mg potassium
- 34 g carbohydrate
- 1.6 g fiber
- 13.3 g of protein
For this specific recipe, dietary information per slice is just under the recipe card. That all depends on the amount of pepperoni you use, and well as the fat content of the cheese, and how much you decide to scatter on.
Making your own food, at home, is a surefire way to control hidden calories and reduce additives. It’s almost always better than eating out at restaurants, and definitely more nutritious than fast food.
However, Pepperoni Pizza, even homemade Pepperoni Pizza, is a wonderful indulgence every once in awhile. Just consider making a super healthy salad to serve along with it!
Homemade Pizza Sauce Ingredients:
- ½ tablespoon olive oil
- 1 clove garlic peeled and smashed
- 1 (8-ounce) can high-quality tomato sauce (like San Marzano tomatoes)
- ½ teaspoon sugar (optional)
- Pinch dried basil
- Pinch dried oregano
- Pinch salt
- Heat oil in a small saucepan over medium-high heat until shimmering.
- Add garlic and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes.
- Remove garlic and discard.
- Stir in tomato sauce, sugar (if using), basil, oregano, and salt.
- Reduce heat to medium and simmer until flavors have blended, about 10 minutes.
- Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
What’s the best skillet for cooking pizza?
Any oven-safe pan or skillet should work, as long as it’s okay to use at high oven temperatures and is large enough to accommodate your pizza. Cast iron is a natural choice, like this Lodge 12″ cast iron skillet that is made in the USA. (BTW, if you feel like you can’t live without this, buying through this link helps with running this site, so thank you very much!)
Can you make Pepperoni Pizza bigger?
Chances are good that if you make homemade pizza enough, people will find out about it and invite themselves over for dinner. If you’ve got a squad to feed and need to double the recipe, that’s easy too.
Simply roll out a couple packages of store-bought pizza dough and arrange them on an oiled sheet pan. Build your pizza that way, and save the skillet for more intimate gatherings. It’s still gonna taste great.
Can you make Pepperoni Pizza on a pizza stone?
If you’re completely comfortable with your pizza stone and want to use it instead of a skillet, go right ahead. A pizza stone is preheated for 30-45 minutes in the oven at 500 degrees. It gives you a very hot surface to cook your pie on. Much like a hot brick oven, it cooks the crust very quickly, giving you crispier results, but needs to be watched carefully.
Most people who use pizza stones also use a wooden peel to transfer a raw pizza onto the hot stone, although some folks swear by high-temperature parchment paper or a handful of semolina or cornmeal to keep the pizza from sticking.
Pizza stones cook pizza fast, usually in about 7-10 minutes.
Can you make Pepperoni Pizza on a pizza steel?
Lately, a thick piece of heavy-duty steel is all the rage for cooking pizza in the oven or on the grill. If you’re lucky enough to have one, give it a whirl!
A pizza steel must be preheated for almost an hour in the oven at 500 degrees. Like the stone, it gives you a very hot surface to cook your pizza on. Much like a hot brick oven, it cooks the crust very fast, giving you crispier results, but needs to be watched carefully.
Most people who use pizza steels also use a wooden peel to transfer a raw pizza onto the hot metal.
Some steel aficionados like to cook the pizza for 4 minutes at 500 degrees, then finish cooking under the broiler for exactly 2 minutes.
Pepperoni Pizza on the grill:
Grilling a pizza isn’t difficult, but it’s a slightly different animal than oven baking, because you treat the dough like a flatbread and cook both sides before adding any toppings. This avoids the soggy on top, burned on the bottom problems that people complain about. No one wants that! Here’s how to cook a pizza on the grill:
To prepare charcoal grill:
Open vents on bottom of grill and on lid. Then light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you should have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
To prepare gas grill:
Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
To grill pizzas:
First, lightly brush bare, rolled out dough (without toppings) with olive oil. Carefully flip dough round, oiled side down, with your hands onto middle of lightly oiled grill rack and brush top with olive oil.
Grill crust, uncovered, until underside is golden brown (rotate if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
Next, carefully flip crust over with tongs and a spatula and you’re ready for toppings. Top crust with tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge.
Then sprinkle mozzarella and pepperoni evenly over sauce and grill pizzas, covered with grill lid, until underside is golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
- 1 pound pizza dough at room temperature
- 1/2 cup pizza sauce (see notes) or store-bought
- 8 ounces shredded mozzarella cheese
- Pepperoni (see notes)
- 1 tablespoon olive oil
- Preheat oven to 500 degrees. Brush an ovenproof skillet with oil.
- On a floured work surface, roll out dough until circumference matches your skillet. Transfer to skillet.
- Leaving a 1/2" border for crust, spread pizza sauce onto dough. Top with mozzarella cheese and pepperoni.
- Brush crust with olive oil and sprinkle with salt. Bake until crust is crispy and cheese is melty, 23 to 25 minutes.
- ½ tablespoon olive oil
- 1 cloves garlic peeled and smashed
- 1 (8 ounce) can high-quality tomato sauce
- ¼ teaspoon sugar (optional)
- Pinch dried basil
- Pinch dried oregano
- Pinch salt
- Heat oil in a small saucepan over medium-high heat until shimmering. Add garlic and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
- Stir in tomato sauce, sugar (if using), basil, oregano, and salt. Reduce heat to medium and simmer until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.