There’s something special about making pizza from scratch. The smell of fresh dough rising, the sound of it crackling in the oven, and that first cheesy bite—it all hits differently when you’ve made it yourself. If you’ve ever wanted to skip delivery and craft your own pizza night masterpiece, this recipe is for you.
We’ll start with a simple, reliable dough recipe, then move into assembling a classic pepperoni pizza.
Ingredients for the Dough
- 3 ½ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (about 110°F)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
Instructions for the Dough
- Activate the yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy. - Make the dough
In a large mixing bowl, add flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms. - Knead
Transfer to a floured surface and knead for 7–10 minutes until the dough is smooth and elastic. - First rise
Place dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for 1–2 hours, or until doubled in size. - Prep for baking
Once risen, punch down the dough. Divide if making more than one pizza, or keep whole for a large pizza. Roll or stretch into your desired thickness.
Ingredients for the Pizza
- 1 batch of homemade dough (above)
- 1 cup pizza sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 20–25 slices pepperoni
- Olive oil for brushing
- Optional: dried oregano, crushed red pepper, or fresh basil for garnish
Assembling the Pepperoni Pizza
- Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
- Roll or stretch the dough into a circle or rectangle and place it on parchment paper or a lightly oiled baking sheet.
- Spread sauce evenly over the surface, leaving about 1 inch at the edges.
- Sprinkle mozzarella generously on top.
- Arrange pepperoni slices evenly.
- Brush the crust with olive oil for golden edges.
- Bake for 12–15 minutes, or until the crust is crisp and the cheese is bubbling with golden spots.
- Let cool for a few minutes before slicing and serving.
Tips for Success
- If you like a crispier crust, bake the dough for 4–5 minutes before adding toppings.
- Don’t overload the pizza less is more when it comes to sauce and toppings.
- For extra flavor, sprinkle a little grated Parmesan or drizzle chili oil after baking.
Final Thoughts
Homemade pizza nights are fun, budget-friendly, and a great way to get everyone involved in the kitchen. This dough works as a base for any topping combination, but you can’t go wrong with the timeless appeal of pepperoni.
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A devoted mom of three, full-time RN, and unapologetic lover of Jesus, Amber is navigating life one shift, school pickup, and glass of Cabernet at a time. Through her blog, she shares the unfiltered reality of balancing motherhood, faith, career, and the occasional meltdown, with humor, grace, and a whole lot of carbs. Carbs & Cabernet is more than a blog, it’s a space for women who are doing their best, even when life feels like a beautiful mess. Amber opens up about the joys and struggles of parenting, her walk with Christ, the challenge of showing up fully as both a professional and a parent, and why sometimes the best therapy is girl talk and garlic bread. If you’re looking for honest encouragement, practical tips, and a little reminder that you’re not alone, you’re in the right place.
