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slice of pepperoni pizza being pulled away on parchment paper

Homemade Pepperoni Pizza

This pepperoni pizza is made with fresh dough and pizza sauce, then topped with gooey cheese and a ton of pepperoni making it better than anything you can get through delivery.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 slices
Calories 227kcal
Author Ryan Beck


Pizza Dough

  • 250 grams (all-purpose flour)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water

Pizza Sauce

  • 1 (15 oz can) tomato sauce
  • 1 (6 oz can) tomato paste
  • 2 teaspoon Italian seasoning
  • 2 teaspoon dried oregano
  • ½ teaspoon fennel seed, crushed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper (optional)


  • ¼ cup pizza sauce
  • 8 oz low-moisture mozzarella, grated
  • 25-30 slices pepperoni
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon dried oregano


Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Pizza Sauce

  • Mix the tomato sauce and tomato paste in a medium bowl until combined. Add the Italian seasoning, oregano, fennel seed, garlic powder, onion powder, salt, sugar, black pepper and crushed red pepper and mix well.


  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • Evenly spread the pizza sauce over the pizza dough. Chop up half of the pepperoni and add on top of the sauce. Top with the cheese and then the rest of the pepperoni.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Remove from oven and sprinkle with some dried oregano.


  • Take the time to make your own dough. My go-to is this no-knead pizza dough.
  • If you don't want to make your own pizza sauce, store-bought works fine.
  • Speaking of sauce, you want the sauce lightly spread throughout. It should complement the pizza and not be the star.
  • Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.


Serving: 1slice | Calories: 227kcal | Carbohydrates: 24g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 566mg | Potassium: 7mg | Fiber: 1g | Sugar: 0g