Pepperoni Pizza

Cheesy, crisp, classic.

Why You'll Love This Recipe

• Better than delivery and cheaper.
• Cup-and-char pepperoni is next-level.
• Crispy crust, bubbly cheese, savory pepperoni in every bite.
• Kids and adults all happy.
• 30 minutes start to finish.

Ingredient Notes

• Small natural-casing pepperoni (Vermont Smoke & Cure, Hormel cup-and-char) is the key.
• Low-moisture mozzarella browns and melts perfectly.
• Quality crushed tomatoes for the sauce.

Ingredient Substitutions

• Spicy sopressata for more heat.
• Add Italian sausage, mushrooms, or olives.
• Half regular mozz + half provolone for sharper flavor.

Equipment Needed

• Pizza stone or steel
• Pizza peel

Prep Tips

• Bring dough to room temp 1 hour before stretching.
• Have all toppings ready — pizza assembly is fast.

Instructions

1. 1

   Gather and prep: 1 pizza dough, 1 medium tomato, diced, 1 cup mozzarella, 1 pepperoni, 1 tbsp olive oil. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Stretch dough.

3. 3

   Top with sauce, cheese, pepperoni.

4. 4

   Bake 500°F 10 min.

Artsi Pro Tips

• Small natural-casing pepperoni curls into 'cups' that hold oil — that's the magic.
• Grate cheese fresh — pre-shredded won't melt evenly.
• Cheese all the way to the edge = crispy lace bits.

Common Mistakes

• Pre-shredded cheese — bad melt.
• Too much sauce — soggy.
• Big sandwich pepperoni — won't crisp.
• Oven not hot enough — pale, doughy crust.

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