Few dishes can match the universal appeal of a well-made pepperoni pizza. With its golden, crispy crust, bubbling mozzarella, and perfectly curled slices of spicy pepperoni, it’s a meal that satisfies every time. Add to that a swipe of honey butter on the crust, and you’ve got something special that feels both classic and freshly new.
Ingredients Breakdown
Start with a reliable base. Whether you opt for store-bought or homemade dough, what matters most is texture and stretch. Letting the dough come to room temperature is key for easy shaping and a bubbly crust.
The sauce may be quick, but it’s no afterthought. A combination of tomato sauce, garlic, onion, red pepper flakes, and a drizzle of olive oil creates a rich, spicy-sweet flavor that cuts through the fat of the cheese and meat. It’s bold, simple, and gets better as it bakes.
Mozzarella is the go-to for a reason—it melts beautifully and forms those picture-perfect cheese pulls. Grating your own ensures it melts cleanly without any additives. A full 12 ounces ensures a generous coating over every slice.
Using a combination of chopped and whole slices of pepperoni adds depth. The chopped pieces melt slightly into the sauce and cheese, while the whole rounds crisp up at the edges, forming those irresistible little flavor cups.
A dusting of black pepper and a sprinkle of fresh oregano finish the topping. Both enhance the savory elements without overpowering the cheese or pepperoni. The oregano is optional but recommended for a bright herbal touch.
Finally, the honey butter dip adds a surprising twist. It’s sweet, silky, and provides the perfect contrast to the spicy, cheesy pie. Brushed onto crusts or served on the side, it makes the edges just as exciting as the center.
Step-by-Step Preparation Guide
If using a pizza stone, preheat it in the oven for at least 20 minutes. This step builds residual heat, giving your crust that signature crunch. Skipping this step risks a limp bottom.
Roll the dough out on a lightly floured surface until it reaches a 14-inch circle. Don’t fight the dough—if it springs back, let it rest for 5–10 minutes and it will become easier to shape.
Transfer the dough onto a floured pizza peel or press it directly into a cast-iron skillet, depending on your cooking method. Both work well, offering different textures: the stone gives a crisp bottom while the skillet yields a deep, golden crust.
Spread a thin layer of sauce evenly over the dough, stopping just shy of the edges. Disperse chopped pepperoni over the sauce, then blanket it with mozzarella. Top with the remaining whole pepperoni and a shake of black pepper.
For the pizza stone method, slide the pizza onto the center and bake for 6 minutes. Rotate halfway and continue baking for another 6 to 8 minutes until the crust blisters and the cheese bubbles with golden spots.
If using a skillet, start on the stovetop with high heat for 2 minutes to jumpstart the crust. Then transfer to a 500°F oven and bake for 10 to 12 minutes until everything is caramelized and bubbling.
Once baked, transfer the pizza to a cutting board and let it rest briefly. This helps the cheese set slightly for cleaner slicing. Finish with oregano if desired.
In the meantime, stir softened butter and honey together until smooth. Serve the honey butter alongside the pizza as a dipping sauce for the crusts, or brush it directly on while the pizza is still warm.
Recipe Tips
How to keep your dough from shrinking back
Let it rest uncovered at room temperature for at least 30 minutes. Rested dough is easier to roll and shape.
Preventing soggy centers with even topping distribution
Avoid overloading the center with sauce or cheese. Spread ingredients evenly to help moisture cook off.
Getting the crust golden without burning
Monitor closely near the end of baking. If the edges darken too fast, reduce the oven temperature slightly.
Making the sauce in advance and storing for later use
Store any extra sauce in an airtight container in the fridge for up to a week, or freeze it for longer storage.
Best ways to reheat without drying out the pizza
Reheat slices in a skillet over medium-low heat with a lid, or bake in a 375°F oven for 5–7 minutes until warm and crispy.
What to Serve With This Recipe
A peppery arugula salad or classic Caesar offers a crisp, refreshing counterpoint to the cheesy richness. Toss with lemon juice or a vinaigrette to cut through the fat.
Garlic knots or herbed breadsticks make an excellent side and an extra vehicle for that leftover honey butter. They’re ideal for stretching the meal or serving a crowd.
For drinks, reach for something fizzy—sparkling lemonade or root beer is great for families, while a bold red like Chianti or Barbera complements the pepperoni’s spice.
If you want to round out the table, add roasted vegetables or an antipasto platter with olives, cured meats, and marinated artichokes.
Frequently Asked Questions
Can I use pre-made pizza sauce instead of homemade?
Yes, but choose one with minimal sugar and clean ingredients. The homemade version offers fresher flavor and spice balance.
Is it okay to skip the honey butter dip?
Absolutely. It’s optional, but it adds a fun and tasty contrast—especially for crust-dippers.
Can this be made in advance and baked later?
You can roll and top the dough in advance and refrigerate it uncovered for up to 4 hours. Bring it back to room temperature before baking.
What’s the best method to freeze and reheat leftovers?
Freeze baked slices between parchment layers in a sealed container. Reheat directly from frozen in a 375°F oven until hot and crisp.
Creative Variations
For extra depth, add banana peppers or mushrooms under the cheese layer. Their moisture will bake out, leaving behind concentrated flavor.
Switch up your cheeses—provolone, fontina, or a smoky gouda all melt well and pair beautifully with pepperoni.
If you like heat, scatter thin jalapeño slices or red chili flakes over the top before baking. A drizzle of hot honey post-bake also adds a kick.
Hosting a party? Divide the dough into smaller rounds and make mini personal pizzas so everyone can customize their own.
This pepperoni pizza is more than a comfort food staple—it’s a customizable canvas for flavor, fun, and texture. From the crisp crust and stretchy cheese to the sweet surprise of honey butter, every bite hits the mark. Whether it’s pizza night or a weekend craving, it’s a recipe that always delivers.
Ingredients
16 ounces pizza dough, homemade or store-bought (enough for 1 large pizza)
1/2 cup pizza sauce (see recipe below)
12 ounces mozzarella cheese, grated
18 to 20 slices pepperoni
1/2 teaspoon ground black pepper
1 teaspoon fresh oregano, optional
Flour, for rolling and shaping dough
For the Quick Pizza Sauce:
1/2 cup unsalted tomato sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
For the Honey Butter (Crust Dip):
1/4 cup softened butter
2 tablespoons honey
Instructions
If you’re using a pizza stone, begin by placing it in the oven and preheating it for at least 20 minutes. A thoroughly heated stone ensures a crisp, evenly baked crust.
To prepare the quick pizza sauce, simply stir together all sauce ingredients in a small bowl until well combined. This makes just enough for a single large pizza, but the recipe can be doubled if needed.
Roll out the pizza dough on a floured surface until it reaches approximately a 14-inch circle. If the dough resists stretching, let it rest for 5 to 10 minutes to soften and become more workable.
Carefully transfer the rolled dough onto a pizza peel that’s lightly dusted with flour or cornmeal. If you’re using a cast-iron skillet instead, press the dough gently into the skillet so it fits the base evenly.
Spread the prepared sauce evenly over the dough, leaving a 1/4-inch border along the edge. Chop half of the pepperoni and scatter it over the sauce. Next, add the grated mozzarella cheese, distributing it across the surface. Top with the remaining whole pepperoni slices. Sprinkle with ground black pepper for added depth of flavor.
For a pizza stone: slide the pizza onto the center of the hot stone and bake for 6 minutes. Rotate the pizza halfway through the baking time to ensure even cooking. Continue baking for an additional 6 to 8 minutes, or until the crust turns golden with a few charred spots and the cheese bubbles.
For a skillet method: after pressing the dough into the pan and adding toppings, place the skillet on high heat for 2 minutes to start cooking the base. Then transfer to a 500°F (260°C) oven and bake for 10 to 12 minutes, or until the edges are crisp and golden.
When done, use a peel or spatula to remove the pizza from the oven and place it on a cutting board. Let it rest for 1 minute before slicing into wedges.
Garnish with fresh oregano if desired, and serve hot.
For the honey butter dip, mix softened butter with honey until smooth. Serve alongside the pizza as a sweet, rich companion to the crispy crust ends.
Pepperoni pizza Recipe
Ingredients
- 16 ounces pizza dough homemade or store-bought (enough for 1 large pizza)
- 1/2 cup pizza sauce see recipe below
- 12 ounces mozzarella cheese grated
- 18 to 20 slices pepperoni
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh oregano optional
- Flour for rolling and shaping dough
For the Quick Pizza Sauce:
- 1/2 cup unsalted tomato sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon red pepper flakes
- 1 teaspoon olive oil
For the Honey Butter (Crust Dip):
- 1/4 cup softened butter
- 2 tablespoons honey
Instructions
- If you’re using a pizza stone, begin by placing it in the oven and preheating it for at least 20 minutes. A thoroughly heated stone ensures a crisp, evenly baked crust.
- To prepare the quick pizza sauce, simply stir together all sauce ingredients in a small bowl until well combined. This makes just enough for a single large pizza, but the recipe can be doubled if needed.
- Roll out the pizza dough on a floured surface until it reaches approximately a 14-inch circle. If the dough resists stretching, let it rest for 5 to 10 minutes to soften and become more workable.
- Carefully transfer the rolled dough onto a pizza peel that’s lightly dusted with flour or cornmeal. If you’re using a cast-iron skillet instead, press the dough gently into the skillet so it fits the base evenly.
- Spread the prepared sauce evenly over the dough, leaving a 1/4-inch border along the edge. Chop half of the pepperoni and scatter it over the sauce. Next, add the grated mozzarella cheese, distributing it across the surface. Top with the remaining whole pepperoni slices. Sprinkle with ground black pepper for added depth of flavor.
- For a pizza stone: slide the pizza onto the center of the hot stone and bake for 6 minutes. Rotate the pizza halfway through the baking time to ensure even cooking. Continue baking for an additional 6 to 8 minutes, or until the crust turns golden with a few charred spots and the cheese bubbles.
- For a skillet method: after pressing the dough into the pan and adding toppings, place the skillet on high heat for 2 minutes to start cooking the base. Then transfer to a 500°F (260°C) oven and bake for 10 to 12 minutes, or until the edges are crisp and golden.
- When done, use a peel or spatula to remove the pizza from the oven and place it on a cutting board. Let it rest for 1 minute before slicing into wedges.
- Garnish with fresh oregano if desired, and serve hot.
- For the honey butter dip, mix softened butter with honey until smooth. Serve alongside the pizza as a sweet, rich companion to the crispy crust ends.
