Classic Pepperoni Pizza
This home-oven pizza has a thinner center, a puffy golden rim, and plenty of pepperoni visible over the melted mozzarella. Store-bought dough and sauce keep preparation simple. The assembled pizza bakes directly on a preheated stone at 450°F (230°C), without a separate crust pre-bake. Fresh basil goes on after baking so the leaves stay green.
Ingredients for Classic Pepperoni Pizza
- 1 ball store-bought pizza dough, about 1 pound (450g)
- 1/2 cup pizza sauce (120g)
- 8 ounces low-moisture mozzarella, shredded, about 2 cups (225g)
- 4 ounces sliced pepperoni, about 30–36 slices (115g)
- 1 tablespoon olive oil, for brushing the rim
- A small handful of fresh basil leaves, about 1/4 cup loosely packed
Optional: A pinch of crushed red pepper flakes or 1–2 tablespoons finely grated Parmesan, added after baking.
How to Make Classic Pepperoni Pizza
- Preheat the oven: Put a pizza stone in the oven and preheat to 450°F for at least 30 minutes. Let the dough sit out while the oven heats so it is easier to stretch.
- Shape the dough: Stretch it into an approximately 12-inch round, working from the center outward. Keep the center evenly thick and leave a thicker outer border for a raised rim. Transfer the dough to a lightly floured pizza peel.
- Add the toppings: Spread the sauce thinly over the center, leaving the rim bare. Add the mozzarella, then arrange the pepperoni on top. If the pepperoni looks especially greasy, blot it with paper towels first. Lightly brush the rim with olive oil.
- Bake: Slide the assembled pizza onto the hot stone and bake uncovered. Begin checking at 12 minutes; it will generally take about 12–15 minutes. Rotate once if the oven browns unevenly. The rim should be puffed and golden, the underside lightly browned, and the cheese melted and bubbling.
- Finish: Let the pizza stand for 3–5 minutes, then scatter the basil over the top. Add optional red pepper flakes or Parmesan. Present the pizza whole, then cut it into wedges to serve.
If you do not have a stone, use a preheated inverted heavy baking sheet; browning and timing may differ. If using parchment for transfer, check that it is rated for 450°F and trim away excess paper near exposed heat.
How to Shape and Bake the Crust Evenly
Rested dough stretches with less spring-back. Work from the center outward without pressing the border flat: an even center helps the base cook through, while the thicker edge puffs as it bakes. Use a thin layer of sauce so it coats the center without pooling.
Use the 12-minute mark as a checking point, not a fixed finish time. Dough thickness, oven hot spots, and the baking surface affect browning. If the rim or underside is still pale, bake a little longer, watching the cheese and pepperoni so they do not overbrown.
Serving and Storing
Serve the rested pizza in wedges with a green salad, if desired. Offer crushed red pepper flakes at the table.
Refrigerate leftover slices in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for about 10 minutes, or until hot and crisp. For a quicker option, microwave on high for 1–2 minutes; the crust will be less crisp. Add fresh basil after reheating.
To freeze, wrap leftover slices tightly in plastic wrap and foil and freeze for up to 2 months.
Nutrition Information
Approximate nutrition per serving, based on 1/4 of the pizza: 630 calories, 29g protein, 30g fat, and 61g carbohydrates. Approximate nutrition per 100g: 300 calories, 14g protein, 14g fat, and 29g carbohydrates. Values vary with ingredient brands and the pizza’s weight after baking.
Equipment
- Pizza stone
- Pizza peel
- Pastry brush
Ingredients
For the Pizza
- 1 ball store-bought pizza dough, about 1 pound (450g)
- 1/2 cup pizza sauce (120g)
- 8 ounces low-moisture mozzarella, shredded, about 2 cups (225g)
- 4 ounces sliced pepperoni, about 30–36 slices (115g)
- 1 tablespoon olive oil, for brushing the rim
- A small handful fresh basil leaves, about 1/4 cup loosely packed
Optional Toppings
- A pinch of crushed red pepper flakes
- 1–2 tablespoons finely grated Parmesan
Instructions
- Place a pizza stone in the oven and preheat to 450°F (230°C) for at least 30 minutes. Let the dough sit out while the oven heats.
- Stretch the dough into an approximately 12-inch round, working from the center outward. Leave a thicker outer border for the rim.
- Transfer the dough to a lightly floured pizza peel.
- Spread the sauce thinly over the center, leaving the rim bare. Add the mozzarella and arrange the pepperoni on top.
- Blot the pepperoni with paper towels first if it looks especially greasy. Lightly brush the rim with olive oil.
- Slide the pizza onto the hot stone and bake uncovered. Begin checking at 12 minutes; bake for about 12–15 minutes, rotating once if the oven browns unevenly.
- Remove the pizza when the rim is puffed and golden, the underside is lightly browned, and the cheese is melted and bubbling.
- Let the pizza stand for 3–5 minutes. Scatter the basil and any optional toppings over it, then cut into wedges to serve.
Tips
- Resting the dough while the oven heats makes it easier to stretch.
- Keep the center evenly thick and avoid pressing the outer border flat.
- Use a thin layer of sauce to prevent pooling.
- Treat 12 minutes as a checking point; bake longer if the rim or underside is still pale.
- Blot especially greasy pepperoni before adding it to the pizza.
Variations
- Spicy Pepperoni Pizza: Scatter crushed red pepper flakes over the pizza after baking.
- Pepperoni Parmesan Pizza: Add 1–2 tablespoons finely grated Parmesan after baking.