Ultimate Cheesy Pepperoni Pizza (Better Than Takeout!)
A homemade pepperoni pizza with a golden crust, rich tomato sauce, plenty of melted mozzarella, and Italian herbs. Easy to make and far better than delivery.
Ingredients
Pizza Dough
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet instant yeast
- ¾ cup warm water
- 2 tablespoons olive oil
Toppings
- ¾ cup pizza sauce
- 2½ cups shredded mozzarella cheese
- 20 –25 beef or turkey pepperoni slices
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Cracked black pepper to taste
Instructions
- Prepare the dough: In a large bowl, mix the flour, salt, sugar, and yeast. Add warm water and olive oil, then knead until a smooth dough forms. Cover and let rest for 30 minutes if time allows.
- Preheat the oven: Preheat your oven to 475°F (245°C). Place a pizza stone or baking tray inside to heat.
- Shape the pizza: Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to parchment paper for easy handling.
- Add toppings: Spread pizza sauce evenly over the dough. Sprinkle with mozzarella cheese, then arrange the pepperoni slices on top. Finish with oregano, basil, and cracked black pepper.
- Bake: Carefully transfer the pizza (with parchment) onto the hot stone or tray. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling.
- Serve: Let the pizza cool slightly, then slice and serve hot.
Notes
Tips & Variations
- Extra cheesy: Mix mozzarella with a small amount of provolone or low-moisture mozzarella for added stretch.
- Spicy version: Add red chili flakes or sliced jalapeños.
- Veggie add-ins: Mushrooms, olives, onions, or bell peppers work beautifully.
- Garlic crust: Brush the crust edges with garlic butter right after baking.
Storage
- Refrigerator: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Freeze baked slices for up to 2 months.
- Reheating: Reheat in the oven or air fryer for the best texture and crispness.