The crowd-favourite pepperoni pizza made from scratch — a golden, crispy-bottomed crust loaded with rich tomato sauce, gooey melted mozzarella, and curls of spicy pepperoni that crisp up into little flavour-filled cups in the oven. Pure pizza-night joy.
Combine the flour, yeast, salt, and sugar in a bowl. Add the warm water and olive oil and mix to a shaggy dough. Knead on a floured surface for 8 minutes until smooth and elastic, then cover and prove in a warm place for 1 hour until doubled.
Place a pizza stone or upturned baking tray in the oven and preheat to the maximum, at least 250°C (480°F), for 30 minutes. A blazing-hot surface is what crisps the base in minutes.
Punch down the risen dough, divide in two, and stretch each piece by hand into a thin round, leaving a slightly thicker raised edge. Lay each base on a sheet of lightly floured baking parchment for easy transfer.
Spread a thin even layer of pizza sauce over each base, leaving a clean border. Scatter generously with grated mozzarella, then arrange the pepperoni slices on top, slightly overlapping so they crisp into curled cups as they bake.
Slide the pizza onto the hot stone and bake for 10–13 minutes until the crust is golden, the cheese is bubbling and beginning to brown, and the pepperoni edges are crisp. Finish with a pinch of dried oregano and chili flakes. Slice and serve hot.
Adapt this recipe for high-protein, keto, vegan or gluten-free profiles in one click.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet of 2,000 calories. Used for general nutrition advice.
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