Pepperoni Pizza
Thin-crust pepperoni pizza — crispy thin Roman-style crust topped with marinara, mozzarella, and pepperoni. Different from American pan pizza.
Prep Time
13 min
Cook Time
15 min
Servings
2
Calories
724 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pepperoni½
- Cheese½ cup
- Dough½ batch
- Pizza Dough½ ball
- Tomato Sauce½ cup
- Mozzarella½ cup
- Oregano½
- Olive Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Pepperoni0.5
- Cheese0.5 cup
- Dough0.5 batch
- Pizza Dough0.5 ball
- Tomato Sauce0.5 cup
- Mozzarella0.5 cup
- Oregano0.5
- Olive Oil1 tbsp
Instructions
- 1
Heat oven to 500°F with pizza stone preheating 45 min.
- 2
Stretch 1 ball pizza dough into 12-inch THIN circle (1/8-inch thick or thinner). Roman-style is thinner than Neapolitan.
- 3
Spread ½ cup pizza sauce thinly.
- 4
Top with 1 cup shredded low-moisture mozzarella, 2 oz sliced pepperoni.
- 5
Slide onto hot stone. Bake 6-8 minutes until crust is deep golden and pepperoni edges curl up (the cup-shaped curl is the appeal).
- 6
Drizzle with olive oil. Sprinkle with red pepper flakes, oregano, basil. Slice into 8 wedges. Eat immediately.
Watch how to make Pepperoni Pizza
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Thin crust. 1/8 inch.
- 2.Quality pepperoni. Curls into cups when baked.
- 3.Hot stone for crispy bottom.
- 4.Don't overload.
🔬 Why It Works
Thin-crust pepperoni pizza succeeds because the thin crust gets crispy throughout (no soft middle), while the pepperoni curls into the iconic cup shape when properly baked. The crisp-edge cups hold pools of rendered pepperoni oil — the chef's reward.
Frequently Asked Questions
Best pepperoni?▾
Thin vs thick crust?▾
Best mozzarella?▾
Other toppings?▾
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