Simple Homemade Pepperoni Pizza

You do not need specialty flour, a pizza stone, or complicated kitchen gadgets to make an incredible homemade pepperoni pizza. This straightforward, family-friendly recipe relies entirely on everyday staples you already have in your pantry and fridge: plain flour, instant dried yeast, canned tomatoes, shredded mozzarella, and sliced pepperoni. Baked directly on a standard metal baking tray, it delivers a crisp golden crust, sweet savoury tomato sauce, and bubbly melted cheese that rivals any neighbourhood pizzeria.

Useful tools: A standard metal baking tray and an everyday pizza cutter wheel make baking and slicing simple. These are Amazon affiliate links; Pizza 0 may earn a commission at no extra cost to you.

Ingredients

• 2 cups plain all-purpose flour (approx. 280 g)
• 1 packet instant dried yeast (7 g or 2 level teaspoons)
• 1 teaspoon white sugar (or honey, to activate the yeast)
• 1 teaspoon fine table salt
• 0.75 cup lukewarm tap water (comfortable to the touch, not hot)
• 2 tablespoons olive oil (or everyday vegetable oil), plus 1 teaspoon for greasing the tray
• 0.5 cup canned tomato passata (or canned crushed tomatoes)
• 1 tablespoon tomato paste (gives the sauce rich body and flavour)
• 1 teaspoon dried oregano (or mixed Italian herbs)
• 0.5 teaspoon garlic powder (or 1 small clove fresh garlic, finely minced)
• 1.5 cups shredded mozzarella cheese (or a blend of mozzarella and tasty cheddar)
• 80 g sliced pepperoni (approx. 20–25 slices)
• 1 pinch salt and freshly cracked black pepper

Method

1. Mix the simple dough: In a large mixing bowl, combine the plain flour, instant yeast, sugar, and salt. Pour in the lukewarm water and 2 tablespoons of oil. Stir with a wooden spoon or fork until the mixture comes together into a soft, shaggy dough ball.
2. Knead and brief bench rest: Tip the dough onto a lightly floured kitchen bench. Knead gently with your hands for 3 to 4 minutes until the dough becomes smooth and soft to touch. Return the dough to the bowl, drape a clean cotton kitchen tea towel over the top, and leave it on the counter to rest for 20 minutes while you prepare the oven and sauce.
3. Preheat the oven and grease the tray: Heat your home oven to 220°C (425°F / Fan 200°C). Pour 1 teaspoon of olive oil onto a standard metal baking tray and spread it evenly across the surface with your fingers or a sheet of kitchen paper towel. This light oil layer gently crisps the underside of the dough as it bakes and stops it from sticking.
4. Stir together the quick no-cook sauce: In a small cup or bowl, mix together the tomato passata, tomato paste, dried oregano, garlic powder, and a pinch of salt and black pepper. Stir well until smooth—no cooking required.
5. Shape the pizza base: Transfer the rested dough ball directly onto the centre of your oiled metal baking tray. Using the palms of your hands and fingertips, gently press and stretch the dough outwards from the centre toward the edges until it forms a roughly 30 cm (12-inch) round or oval shape. Leave a slightly thicker rim around the perimeter for the crust. If the dough springs back, let it rest for 2 minutes and it will stretch out effortlessly.
6. Add sauce, cheese, and pepperoni: Spoon the sauce onto the centre of the dough and spread it outwards in gentle circles using the back of your spoon, leaving a clean border around the edge. Scatter the shredded mozzarella evenly over the sauce right up to the crust edge. Lay the pepperoni slices evenly across the cheese so they have room to crisp up.
7. Bake until bubbling and golden: Place the tray onto the lower-middle rack of your preheated oven. Bake for 14 to 16 minutes, until the crust edges are deep golden-brown, the cheese is bubbling with toasted spots, and the pepperoni slices are slightly curled and crisp.
8. Rest, slice, and enjoy: Carefully remove the tray from the oven using oven mitts. Let the pizza rest on the tray for 2 minutes so the hot cheese sets nicely, then cut into 8 wedges with a pizza cutter wheel and serve straight away.