This classic pepperoni pizza is made from scratch with a hand-stretched crust, rich tomato sauce, and layers of mozzarella and pepperoni, baked until crispy and bubbly. The key to success is proper dough handling and high heat for a perfectly charred, airy crust.
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Preheat your oven and pizza stone/steel to 550°F (288°C).
Lightly flour your work surface.
Coat the pizza dough ball in flour.
Gently press the dough out with your fingertips, preserving the outer edge for the crust.
Hand-stretch the dough to your desired size and thickness.
Spread the pizza sauce evenly over the dough, leaving a small border.
Sprinkle the grated Parmesan cheese over the sauce.
Top with the cubed mozzarella cheese.
Arrange the pepperoni slices over the cheese.
Carefully transfer the pizza to the preheated pizza stone/steel in the oven.
Bake for 5-7 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven, slice, and serve immediately.
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 8-10 minutes to restore crust crispness.
pizza stone or baking sheet · pizza peel (optional but helpful)
Yes. A 250-300g store-bought dough ball works perfectly and saves time while still delivering great results.
Preheat to the highest temperature your oven reaches (typically 475-500°F). Higher heat creates a crispier crust and bubbly cheese in less time.
Don't overload with sauce—use only ½ cup. Let the crust bake 2-3 minutes before adding toppings, and use low-moisture mozzarella to minimize excess liquid.
Prepare the dough and sauce ahead, but assemble and bake just before serving for best crust texture and cheese quality.
The crust should be golden-brown and the cheese bubbly with light browning. Typically 10-15 minutes depending on oven and thickness.
