Most Delicious Homemade Pepperoni Pizza Recipe

Every kid loves pepperoni pizza, and you were no different. The crispy edges, the tiny pools of spice, that first bite that feels like a mini holiday. Now you’re the one in charge: dough, cheese, and plenty of pepperoni on top so it can curl, crisp, and steal the spotlight.

Even when you try out a new pizza joint, the safest bet for satisfaction is going with pepperoni, always. It brings heat, crunch, and that savory kick that turns an ordinary pie into something worth chasing. 

The ingredient list of our recipe might be long, but make one at home and you’ll remember exactly why this classic will always be your favorite pizza.

Ingredients for the Perfect Homemade Pepperoni Pizza | Base & Sauce

00 Flour (2⅓ cups): The gold standard for pizza dough. It creates that light, chewy texture with just the right amount of crisp. You can swap in bread flour if needed, though the crust will be a touch heartier.

Lukewarm Water (scant 1 cup): Too hot, and you’ll kill the yeast; too cold, and nothing happens. Aim for comfortably warm, not boiling.

Salt (1½ tsp): It's not just for flavor, it strengthens the gluten, too.

Extra Virgin Olive Oil (1 tbsp): It brings the best flavor compared to other oils, and gives the crust that golden glow.

Sugar (1½ tsp): A small boost of sweetness that feeds the yeast and improves browning.

Active Dry Yeast (½ tsp): Always proof it in water first. That way you are not adding extra water to the dough.

Optional: Diastatic Malt Powder (½ tsp): Not required, but a pro-level upgrade that helps your crust brown evenly and adds a bakery-style chew.

Crushed San Marzano Tomatoes (⅔ cup): San Marzano tomatoes are ideal for this because they’re ‘paste’ tomatoes, while other tomatoes have different textures.

Tomato Paste (2 tsp): It's such a strong flavor and it doesn't make the crust as wet.

Garlic (1 clove, minced): A quick sauté in olive oil brings a subtle, savory kick to your sauce.

Oregano (¾ tsp, dried): It's a standard addition to any pizza.

Pepperoni (about 1 cup, thinly sliced): The reason why kids love this pizza. Ezzo is top-tier if you can find it, Boar’s Head is a reliable grocery store option, and Margherita offers a solid, less-greasy bite. For that perfect “cup and char,” always slice thicker and place it on top of the cheese.

Pepperoni (3 tbsp finely diced): This gives the sauce an extra kick and spreads the pepperoni flavor over the whole pizza.

Low-Moisture Mozzarella (1 cup): The best cheese for pizza. It melts into bubbling perfection without turning watery. Always shred it yourself for the best melt and flavor.

Olive Oil (for brushing the crust): Brush the crust before baking to create that crisp, golden edge.

Semolina + 00 Flour (1:1 mix, for dusting): A simple trick to keep dough from sticking to your peel and give the base a rustic finish.
Note: Straight cornmeal or counter flour also works.

Tips for Better Homemade Pepperoni Pizzas:

• Bake with a wood-fire oven. The scent of the wood as the oven heats is unbeatable, that it will make your neighbors insanely jealous.
• The second best option is using a pizza steel or baking stone. You can use this method on a gas grill or wood grill with a lid to get the authentic wood fired taste on a budget.
• Buy whole sticks of pepperoni with natural casing whenever you can. They taste fresher, have better texture, and give you more control when slicing. Avoid low-flavor brands like Hormel Cup n’ Crisp. They might curl, but they just don’t deliver on taste.

What Is The Best Pepperoni To Put On A Pizza?

When it comes to homemade pizza, the right pepperoni makes all the difference. These brands stand out for flavor, texture, and that perfect crisp when baked hot.

• Ezzo: Bold, spicy, smoky, and the king of cup-and-char; pricey and hard to find but absolutely worth it.
• Boar’s Head (Stick): Easy to grab at most delis, slice it yourself for better flavor and crisp; a great everyday option.
• Battistoni (Spicy Cup & Char): Rich, smoky, and packs a punch; fantastic cupping and flavor even in hot ovens.
• Margherita (Stick): More mild and less greasy, widely available, slices easily, and solid for home ovens.

Fun Fact: The Truth About Pepperoni

A fun fact is that “pepperoni,” as we know it in the United States, is not actually an Italian product - it’s an American invention. The spicy cured sausage was created by Italian-American immigrants in New York City in the early 1900s as a way to replicate the flavors of southern Italian salamis using the meats and spices readily available in America. Over time, this uniquely American style of salami became the standard pizza topping that millions recognize today.

In Italy, however, you won’t find “pepperoni pizza” on the menu. The word peperoni (with one “p”) simply means “bell peppers” in Italian. So if you order a pizza ai peperoni in Rome or Naples, you’ll get one topped with roasted peppers, not slices of spicy sausage. If you want something closer to the American classic, you’d likely order a pizza diavola (“devilish pizza”), which comes with spicy salami and chili heat—much more in line with what Americans think of as pepperoni.

Interestingly, pepperoni’s popularity skyrocketed after World War II, when returning soldiers who had been stationed in Italy brought back a love for pizza, and American pizzerias leaned into toppings that felt Italian but were uniquely adapted to American tastes. Today, pepperoni is the single most popular pizza topping in the U.S., a perfect example of how immigrant traditions evolve and create something entirely new.