Pepperoni pizza is a family favorite at our house.  It’s simple to make at home, and inexpensive.  Once you make it a couple of times, you will see that it is about as fast and easy as heating up a frozen store bought pizza, it’s literally that easy.   You can save a few minutes buying a store made sauce, such as Ragu, but as long as it takes to heat up your oven, you can have the dough ingredients dumped into the food processor and pulsed a few times, together with a can of tomatoes heated up on the stove to form the base for your sauce.  It’s very fast.  

You can make the dough up to 24 hours before you need it, or shape the dough rounds and store them in the freezer for up to 3 months.  But it does needs at least 2-24 hours to set in the fridge before using.  It takes 5 minutes to make, so we make some, divide into two balls, and throw them in the freezer in freezer bags.  Just defrost a minute in the microwave and you are ready to start rolling out your dough again for a homemade pizza pie.

For the Dough:

1 cup warm water (100° to 110°)
1/4 cup olive oil
1 (1/4-oz.) envelope or 2 and 1/4 teaspoons active dry yeast
2 teaspoons honey
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
Vegetable cooking spray


1  Process first 4 ingredients in a food processor 20 seconds or until yeast is dissolved and mixture is bubbly. Add flour and salt; pulse 6 to 8 times or until dough forms a ball and leaves sides of bowl, adding more water if necessary.
2. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover and chill at least 2 hours or up to 24 hours.
3. Place dough on a lightly floured surface. Divide dough into 2 equal portions; roll each portion into an 16-inch round.

Feel free to add your favorite toppings, or try this classic:

Sauce and Toppings:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, minced
  • 1 sprig parsley, chopped
  • 1 large clove garlic, minced
  • 1/4 teaspoon dry oregano
  • 1-1/2 cups canned whole peeled tomatoes
  • 3 ounces fresh mozzarella, shredded
  • 2 to 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper and salt


In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.

To make pizza, lightly oil a 14- to 16-inch pizza pan. Preheat oven to 500 degrees, setting rack as low as possible in oven. Roll out dough as thin as possible to about a 16-inch round (no more than 1/16-inch thick). Spread over pan, rolling in edges to form a rim. Let rest 10 minutes. Spread sauce SPARINGLY over rolled out crust, sprinkle with mozzarella, and finally the pepperoni slices. Finish with generous black pepper and a little salt.  Top as desired and bake 10 minutes.

Then using a spatula and thick oven mitt, slip the pizza off the pan directly onto the oven rack by pulling out rack, grasping pizza pan firmly with protected hand, and using spatula or pancake turner to slip pie off pan and onto rack. Slide rack back in place and bake 2 minutes. Slip pie back onto pan, remove from oven. Cut and serve.