Description

This Best Pepperoni Pizza Recipe delivers a crispy, chewy homemade crust topped with a tangy, herb-infused tomato sauce, melty provolone and fontina cheeses, and perfectly spiced pepperoni. Made from scratch, including the dough and sauce, this recipe is straightforward and doesn’t require specialized pizza tools, making it accessible for home cooks craving an authentic pizzeria-style pizza.

Ingredients

Scale

For the Dough

3 and 1/2 cups (420g) bread flour
1 and 1/2 Tablespoons (21g) granulated sugar
2 packets (14g) instant (rapid rise) dry yeast
1 teaspoon salt
1 and 1/2 cups (340ml) warm water (between 110 and 115 degrees F)
1/4 cup (57ml) extra virgin olive oil (plus more for the baking pan)

For the Sauce

2 Tablespoons (28ml) extra virgin olive oil
2 cloves garlic (finely grated)
1/4 teaspoon crushed red pepper flakes
2 cups (454ml) canned crushed tomatoes with basil
1 teaspoon balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon granulated sugar

For the Toppings

4 ounces pepperoni
6 ounces thinly sliced provolone cheese
8 ounces fontina cheese (cut into 1/4-inch cubes)
Fresh oregano (optional)

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Instructions

Prepare the Dough: In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Gradually add the warm water and 1/4 cup of olive oil. Mix until a sticky dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for about 30 minutes or until doubled in size.
Make the Sauce: While the dough rises, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add finely grated garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant. Stir in the crushed tomatoes, balsamic vinegar, salt, and sugar. Simmer gently for 15 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat and set aside.
Preheat Oven and Prepare Pan: Preheat your oven to 475°F (245°C). Lightly oil your baking pan or pizza stone to prevent sticking.
Shape the Dough: Punch down the risen dough and roll it out on a floured surface to fit your baking pan. Transfer the shaped dough to the oiled pan, gently pressing it to fit the edges.
Assemble the Pizza: Spread the prepared tomato sauce evenly over the pizza dough. Arrange pepperoni slices over the sauce. Distribute the sliced provolone and cubed fontina cheeses evenly on top. Add fresh oregano leaves if desired for added flavor.
Bake the Pizza: Place the pizza in the preheated oven. Bake for 18 minutes or until the crust is golden brown and the cheeses are bubbly and slightly browned.
Serve: Remove the pizza from the oven and let it cool for a few minutes. Slice and serve warm for the best flavor and texture.

Notes

This homemade dough yields a wonderfully crispy yet chewy crust that holds up well with toppings.
The sauce balances tangy and slightly sweet flavors enhanced with garlic and red pepper flakes for subtle heat.
If you don’t have fresh oregano, dried oregano works as a substitute but add it with the sauce for better infusion.
You can swap fontina cheese with mozzarella for a different melting quality; provolone adds a nice sharpness.
This recipe does not require a specialized pizza stone or peel; a regular baking pan works perfectly when lightly oiled.

Nutrition

Serving Size: 1 slice (1/8th of pizza)
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 15g
Cholesterol: 35mg