Extra Pepperoni Pizza Recipe: The Ultimate Guide to a Crispy, Cheesy, Meaty Classic

Q: 1. Can I use store-bought dough instead of making it from scratch?

Yes , store-bought dough works well if you're short on time. Look for fresh or refrigerated pizza dough from a local bakery or grocery store. Let it rest at room temperature for 30 minutes before rolling it out — this makes it easier to stretch and shape.

Q: 2. How do I prevent my pizza crust from getting soggy?

To avoid a soggy crust: Use less sauce — just a thin, even layer. Bake your pizza on a preheated stone or steel for better heat conduction. If using a lot of toppings, especially vegetables, pat them dry before adding. Bake at a high temperature (475°F to 500°F) to crisp the crust quickly.

Q: 3. What kind of pepperoni should I use for the best flavor?

Use high-quality pepperoni slices for bold, rich flavor. For extra indulgence, try spicy or thick-cut deli-style pepperoni . Want that classic pizzeria look? Use “cup and char” pepperoni , which curls and crisps around the edges as it bakes.

Q: 4. Can I make the dough in advance?

Absolutely. You can make the dough ahead and store it: In the refrigerator for up to 3 days (let it come to room temp before using). In the freezer for up to 3 months (thaw overnight in the fridge before using). For best flavor, refrigerate overnight — this slow fermentation improves texture and taste.

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If you’re craving a bold, flavorful, and indulgently satisfying meal, this Extra Pepperoni Pizza is your answer. With a golden, crispy crust, bubbling layers of rich mozzarella cheese, and a double dose of spicy, smoky pepperoni, this pizza is everything a true pizza lover dreams of. Whether you’re feeding a hungry family or hosting a weekend gathering, this recipe guarantees to be the centerpiece of any meal — simple to make and even easier to devour.

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Why You’ll Love This Extra Pepperoni Pizza

What sets this recipe apart? Extra pepperoni means every bite is bursting with flavor, while the homemade dough and perfectly balanced sauce elevate it above any delivery option. It’s customizable, fast, and absolutely crave-worthy. Get ready for a restaurant-quality pizza right from your home oven.

Ingredients and Their Roles

For the Dough:

3 ½ cups all-purpose flour – The base structure of the pizza crust, offering chewiness and strength.
1 packet (2 ¼ tsp) active dry yeast – Helps the dough rise, creating a light, airy texture.
1 cup warm water (110°F) – Activates the yeast and hydrates the flour.
2 tbsp olive oil – Adds richness and helps the crust crisp up in the oven.
1 tsp sugar – Feeds the yeast for a better rise and adds a subtle sweetness.
1 tsp salt – Balances the flavors and strengthens the dough.

For the Sauce:

1 cup canned crushed tomatoes – A rich, tangy base full of fresh tomato flavor.
1 tsp dried oregano – Adds classic Italian herb notes.
1 tsp garlic powder – Enhances depth and savoriness.
½ tsp salt – Brings out the natural sweetness of the tomatoes.
½ tsp sugar – Balances acidity in the tomatoes.

For the Toppings:

2 cups shredded mozzarella cheese – Provides that gooey, melty layer that makes pizza irresistible.
30–40 slices of pepperoni (regular or spicy) – The star ingredient, delivering bold, meaty flavor.
1 tbsp grated Parmesan cheese – Adds a salty, nutty kick to finish.
Crushed red pepper flakes (optional) – For a bit of heat, if you like it spicy.
Fresh basil or parsley (optional) – A fresh finish that brightens the whole pie.

Step-by-Step Instructions

1. Make the Dough

In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 minutes until it becomes frothy.
Add olive oil, flour, and salt. Mix until a shaggy dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.

2. Prepare the Sauce

In a bowl, combine crushed tomatoes, oregano, garlic powder, salt, and sugar. Stir well.
Let it sit for 10–15 minutes to allow the flavors to meld. No cooking required — this keeps the sauce fresh and vibrant.

3. Preheat and Prep

Preheat your oven to 500°F (or as hot as it will go). If using a pizza stone, place it in the oven to preheat.
Roll out the dough on a floured surface into a 12–14 inch circle or rectangle, depending on your pan.

4. Assemble the Pizza

Transfer dough to a pizza stone, baking sheet, or pizza pan.
Spread an even layer of the tomato sauce, leaving a ½-inch border.
Sprinkle with mozzarella cheese.
Generously layer on the pepperoni, overlapping slightly to ensure full coverage.
Sprinkle with Parmesan cheese and optional red pepper flakes.

5. Bake to Perfection

Bake for 10–14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Let the pizza rest for 5 minutes before slicing. Garnish with fresh basil or parsley if desired.

Why Everyone Loves This Extra Pepperoni Pizza

This pizza hits all the right notes: crispy on the outside, chewy on the inside, and loaded with melty cheese and bold pepperoni flavor. The double layer of pepperoni ensures you get meaty bites from edge to edge. It’s perfect for movie nights, casual dinners, or as a crowd-pleasing party option.

Pro Tips for Perfect Pizza Every Time

Use a pizza stone or steel for an extra-crispy crust. Preheating it ensures maximum heat transfer.
Pat your pepperoni dry before adding to prevent excess grease pooling on top.
Don’t overload the sauce — a light layer keeps the pizza from getting soggy.
Let your dough rise slowly in the fridge overnight for even better flavor and texture.

Serving Suggestions

Pair your Extra Pepperoni Pizza with:

A fresh Caesar salad or arugula salad for balance.
Garlic knots or cheesy breadsticks for a full pizza night experience.
Chilled soda, craft beer, or a red wine like Chianti for the perfect sip.

Final Thoughts

This homemade Extra Pepperoni Pizza is the kind of meal that turns an ordinary evening into something memorable. With its crunchy crust, oozing cheese, and generous pepperoni topping, it delivers better-than-takeout quality every single time. Whether you’re new to pizza-making or a seasoned home chef, this recipe offers ease, flavor, and crowd-pleasing results.

Extra Pepperoni Pizza Recipe: Frequently Asked Questions (FAQ)

1. Can I use store-bought dough instead of making it from scratch?

Yes, store-bought dough works well if you’re short on time. Look for fresh or refrigerated pizza dough from a local bakery or grocery store. Let it rest at room temperature for 30 minutes before rolling it out — this makes it easier to stretch and shape.

2. How do I prevent my pizza crust from getting soggy?

To avoid a soggy crust:
Use less sauce — just a thin, even layer.
Bake your pizza on a preheated stone or steel for better heat conduction.
If using a lot of toppings, especially vegetables, pat them dry before adding.
Bake at a high temperature (475°F to 500°F) to crisp the crust quickly.

3. What kind of pepperoni should I use for the best flavor?

Use high-quality pepperoni slices for bold, rich flavor. For extra indulgence, try spicy or thick-cut deli-style pepperoni. Want that classic pizzeria look? Use “cup and char” pepperoni, which curls and crisps around the edges as it bakes.

4. Can I make the dough in advance?

Absolutely. You can make the dough ahead and store it:
In the refrigerator for up to 3 days (let it come to room temp before using).
In the freezer for up to 3 months (thaw overnight in the fridge before using).
For best flavor, refrigerate overnight — this slow fermentation improves texture and taste.

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