Homemade Pepperoni Pizza
A classic homemade pizza with a crisp, chewy crust, bright tomato sauce, stretchy mozzarella, and lightly charred pepperoni.
Prep: 20 min · Cook: 14 min · Yield: 4 · Method: Oven
Ingredients
- 1 pound pizza dough
- 0.75 cup tomato sauce
- 8 ounces low-moisture mozzarella cheese
- 4 ounces pepperoni
- 1 tablespoon olive oil
- 1 tablespoon cornmeal
- 0.5 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- 0.125 teaspoon red pepper flakes
Cooking instructions
- Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F for at least 30 minutes. Let the dough sit at room temperature for 20 minutes. (about 20 min) — 500°F
- Lightly dust a sheet of parchment paper with cornmeal. Stretch or roll the dough into a 12-inch round, leaving the edge slightly thicker, and place it on the parchment. (about 5 min) — Room temperature
- Stir the tomato sauce with the oregano, garlic powder, and red pepper flakes. Spread it over the dough, leaving a 1/2-inch border. Sprinkle evenly with mozzarella and arrange the pepperoni over the cheese. Brush the crust edge with olive oil. (about 5 min) — Room temperature
- Slide the parchment and pizza onto the preheated stone or baking sheet. Bake until the crust is golden and crisp, the cheese is bubbling, and the pepperoni edges are browned, 10 to 14 minutes. (about 14 min) — 500°F
- Cool the pizza for 3 minutes, then slice and serve. If using leftover pizza, refrigerate it within 2 hours and reheat until hot throughout. (about 3 min) — Hot throughout