Let’s not overcomplicate this. Pepperoni and cheese pizza is a sacred thing. It’s the benchmark. The GOAT. The one you compare all other pizzas to. But the version you get from a cardboard box and the one you can make at home are two entirely different beasts. We’re after that perfect trifecta: a crust that’s crisp yet chewy, a sauce that’s bright and tangy, and, most importantly, those little cups of pepperoni that curl up at the edges, get crispy, and hold tiny, savory pools of spicy oil. (That’s the good stuff.) I’ve spent more Friday nights than I can count perfecting this exact recipe, and the moment you pull it out of your own oven, you’ll get it. The smell alone is worth the effort. This is the pizza of your childhood dreams, all grown up.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 minutes (plus dough time) | 10-15 minutes | 30+ minutes | 2-3 | Worth the Effort |
📝 INGREDIENTS SECTION
For the Foundation:
- 1 lb pizza dough (let it warm up on the counter for an hour!)
- Semolina flour or cornmeal, for dusting
For the Simple Sauce:
- ½ cup high-quality crushed tomatoes (like San Marzano)
- 1 clove garlic, minced
- ½ tsp dried oregano
- A big pinch of salt
The Main Event:
- 8 oz (about 2 cups) low-moisture, whole-milk mozzarella cheese, grated (the pre-shredded stuff doesn’t melt as well!)
- 4 oz whole pepperoni slices (get the “cup and char” kind if you can find it!)
The Finishers:
- Grated Parmesan cheese
- Fresh basil leaves (after baking!)
- A drizzle of hot honey (optional, but a GAME CHANGER)
👩🍳 HOW TO COOK!
- The Pre-Heat (Go Nuclear): Place a pizza steel or stone on the top rack of your oven and preheat to the highest possible temperature (500-550°F / 260-290°C) for a full hour. This is non-negotiable for a blistered crust. A baking sheet works in a pinch, but a stone/steel is a game-changer.
- The 30-Second Sauce: In a small bowl, stir together the crushed tomatoes, minced garlic, oregano, and salt. Do not cook it! The bright, fresh flavor will cook perfectly in the oven’s intense heat.
- The Stretch & The Scramble: On a lightly floured surface, gently stretch your dough into a 12-14 inch circle. Don’t use a rolling pin—you want to preserve those air bubbles! Transfer it to a pizza peel generously dusted with semolina or cornmeal. Give it a shake to make sure it slides. If it sticks, lift the edge and toss a little more semolina under it.
- The Build (Less is More!): Spread the sauce thinly over the dough, leaving a 1-inch border. Sprinkle about three-quarters of the mozzarella over the sauce. Now, lay the pepperoni slices in a single layer, slightly overlapping. Scatter the rest of the cheese over the pepperoni. This top layer of cheese helps anchor the pepperoni and encourages it to cup and crisp.
- The Bake & The Blister: Confidently slide the pizza onto the preheated stone. Bake for 5-8 minutes, then rotate it. Bake for another 3-5 minutes until the crust is puffed and charred in spots, the cheese is bubbly and spotted with brown, and the pepperoni is curled and sizzling.
- The Finish: Use the peel to pull the pizza out. Let it rest on a cutting board for just a minute—this lets the cheese set so it doesn’t all slide off. Top with fresh basil, a snowstorm of Parmesan, and if you’re feeling wild, a generous drizzle of hot honey. The sweet-spicy-salty combo is mind-blowing. Slice and serve immediately!
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver] Use store-bought dough and skip the multi-day ferment. A 1-2 hour rise at room temp will still give you a great pizza for a weeknight win.
- [Essential Technique Tip] The secret to “cupping” pepperoni is two-fold: 1) Use natural casing pepperoni, and 2) Place some pepperoni under a final light sprinkle of cheese. The casing contracts in the heat, and the cheese on top weights the edges down, forcing it to curl into a cup. Also, your oven MUST be screaming hot. There’s no way around it.
❓ READERS ASKED, WE ANSWERED
Q: Why is my pizza crust pale and soft on the bottom?
A: Your baking surface isn’t hot enough! A pizza stone or steel needs a full hour to properly absorb and transfer heat. If you’re using a baking sheet, preheat it upside down for better heat contact. A pale bottom is a direct result of insufficient heat from below. Crank that oven and be patient!