If you’re craving a true classic that never fails to satisfy, you’re going to adore this Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe. Imagine pulling a perfectly crisp yet chewy crust from your oven, topped with melty mozzarella cheeses and spicy pepperoni slices that curl up just right. This recipe brings the joy of pizzeria-style pizza right into your kitchen with straightforward steps and essential ingredients. Whether you’re feeding family or impressing guests, this pizza will quickly become a go-to favorite that you can rely on time and time again.

Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe is simple but plays a vital role in building the perfect flavor, texture, and appearance. From the dough that forms the base to the cheeses and pepperoni that crown the pizza, every element is essential to creating that mouthwatering experience.

Pizza dough (12 to 16 ounces): The foundation for your pizza, providing a chewy and crisp crust when baked correctly.
Olive oil (1 tablespoon): Used to rub on the dough, it helps create a golden crust and acts as a moisture barrier.
Pizza sauce (1 cup): Adds tangy, herby richness that balances the cheese and pepperoni.
Thinly sliced mozzarella (3 ounces): Delivers beautiful melty slices for that classic look and feel on a pizza.
Shredded mozzarella (5 ounces): Provides gooey, bubbly cheese coverage that melts perfectly over the toppings.
Pepperoni (2.5 ounces): The star topping here, giving a spicy, savory punch that crisps around the edges.
Shredded parmesan cheese (2 tablespoons): A sharp finish sprinkled on top, adding depth and a touch of saltiness.

How to Make Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe

Step 1: Prepare Your Oven and Workspace

Start by placing a pizza stone (or a rimmed baking sheet if you don’t have one) in the bottom third of your oven to preheat at 550 degrees Fahrenheit or the highest your oven allows. This intense heat is key for a crispy crust. Meanwhile, rub your countertop lightly with olive oil to prevent sticking, giving you the perfect canvas for rolling out the dough.

Step 2: Roll Out the Dough

Gently press your pizza dough ball down on the prepared surface, using your hands to stretch it outward until it’s about 12 inches wide. No need for a perfect circle — the rustic shape just adds charm. If you have a rolling pin, you can use it but finishing with your fingers on the edges will help form that thicker crust everyone loves.

Step 3: Transfer and Oil the Dough

Place your stretched dough onto a square of parchment paper to make sliding it into the oven a breeze. Drizzle olive oil on top and rub it in thoroughly, especially around the edges. This step seals the dough surface to help it cook evenly and achieve golden-brown crust edges. Let the dough rest for 10 minutes if you want a thicker crust, or move directly to the next step for a lighter bite.

Step 4: Par Bake the Crust

Slide your dough (parchment and all) onto the preheated pizza stone and par bake for 1 to 2 minutes. This step might feel quick, but it sets the crust, preventing it from becoming soggy under the toppings and ensuring even cooking. Keep a close eye to catch the perfect puff before removing and popping it back onto your pizza peel without the parchment.

Step 5: Top Your Pizza

Using a ladle, spread the pizza sauce evenly over the surface, leaving the edges clear for the crust. Layer your thinly sliced mozzarella first, then scatter shredded mozzarella on top, creating a luscious, melty blanket. Add pepperoni slices generously—this recipe calls for about half a 5-ounce package—and finish with a sprinkle of shredded parmesan cheese for that irresistible finishing touch.

Step 6: Bake to Perfection

Slide your topped pizza directly onto the hot stone without parchment for final baking. Keep the oven blistering hot and bake for about 8 to 12 minutes until the crust is golden, the cheese is bubbly, and the pepperoni edges have curled up perfectly. If you notice the top browning too quickly, tent a piece of foil to protect it as the crust finishes cooking underneath.

Step 7: Cool and Slice

Remove your pizza using the peel and transfer it to a cooling rack to keep the bottom crisp. After a few minutes of resting, slice your pizza into 8 pieces and get ready to enjoy every savory, cheesy bite of your Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe.

How to Serve Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe

Garnishes

A simple sprinkle of fresh basil or oregano leaves elevates the aroma and flavor wonderfully. Some red pepper flakes add a spicy kick for those who want a little extra heat. A drizzle of good-quality extra virgin olive oil after baking gives a lovely, glossy finish.

Side Dishes

This pizza pairs beautifully with a crisp green salad tossed in a light vinaigrette, balancing the richness of the cheese and pepperoni. For something heartier, garlic bread or roasted vegetables work perfectly alongside to round out the meal.

Creative Ways to Present

Serving your pizza on a wooden board or a pizza peel amps up the experience and looks inviting and rustic. Cut into smaller wedges for a party spread or stack slices with a layer of fresh greens for a quick pizza sandwich that’s fun and portable.

Make Ahead and Storage

Storing Leftovers

Keep your leftover pizza in an airtight container in the refrigerator for up to 3 days. This helps maintain the moisture without letting your crust go soggy or stale. Reheat gently to bring back that melty cheese goodness.

Freezing

You can freeze baked pizza slices by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. Frozen pizza keeps well for up to 2 months, making it perfect for quick meals later on.

Reheating

For the best texture, reheat pizza in a hot skillet on the stove or bake in the oven at 375 degrees Fahrenheit until the crust crisps up and the cheese bubbles again. Microwaving is quick but risks a soggy crust, so use that only if you’re in a real rush.

FAQs

Can I use store-bought pizza dough for this recipe?

Absolutely! Store-bought dough works fine if you don’t have time to make your own. Just make sure to let it come to room temperature before stretching for the best elasticity and rise.

What if I don’t have a pizza stone?

A rimmed baking sheet or pizza pan works well as a substitute. Preheat it in the oven to mimic the stone’s heat retention, though you might get a slightly different crust texture.

Can I use different toppings besides pepperoni?

Definitely! This recipe is a perfect canvas for any toppings you love—mushrooms, olives, sausage, ham and pineapple, or even fresh veggies all make excellent variations.

How thin or thick should I roll the dough?

About 12 inches across is ideal for a balanced crust thickness—neither too thick and doughy nor too thin and fragile. Feel free to adjust based on your crust preference.

Is it necessary to par bake the crust?

Par baking is highly recommended because it prevents a soggy crust under the toppings and ensures a crispy, delicious base. You can skip it if pressed for time but expect a softer crust as a result.

Final Thoughts

There’s nothing quite like the satisfaction of making a delicious, crispy, and cheesy Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe from scratch. It’s a fantastic way to bring friends and family together over a meal that tastes just as good as your favorite pizzeria’s offering. Grab your ingredients, get a little flour on your hands, and enjoy the wonderful process and the fantastic pizza that results!

Homemade 12-Inch Pizza with Mozzarella and Pepperoni Recipe

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4.1 from 62 reviews

Author: admin
Total Time: 55 minutes
Yield: 1 12-inch pizza (4 servings) 1x

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Description

This homemade pizza recipe guides you through creating a perfectly crispy 12-inch pizza with a golden crust, rich tomato sauce, and a generous blend of mozzarella and parmesan cheeses, topped with savory pepperoni. Using a hot pizza stone and a par-baking technique ensures a thoroughly cooked, flavorful pizza with a delightfully crispy base.

Ingredients

Scale

Pizza Dough

1 16 ounce ball of pizza dough (12 to 16 ounces is fine)

Oil

1 tablespoon olive oil (for rubbing dough and drizzling)

Pizza Toppings

1 cup pizza sauce
3 ounces thinly sliced mozzarella cheese
5 ounces shredded mozzarella cheese (about 1 and 1/4 cups)
2.5 ounces pepperoni (about half a 5 oz package)
2 tablespoons shredded parmesan cheese

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Instructions

Prepare the oven and stone. Place a pizza stone in the bottom third of your oven or use a rimmed baking sheet or pizza pan if you don’t have a stone. Preheat your oven to 550°F (or as high as it will go, at least 475°F) and let the stone preheat for at least 30 minutes for optimal heat retention.
Prepare the workspace and dough. Rub your counter lightly with olive oil or dust with a little flour to prevent sticking. Place the dough ball in the center and gently stretch it outward by hand or with a rolling pin, rotating to form a roughly 12-inch circular shape. Shape the edges thicker for a crust. Transfer the dough onto parchment paper.
Oil the dough. Drizzle about 1 tablespoon of olive oil over the dough and rub it evenly, especially on the edges, to create a moisture barrier for even cooking. For a thicker crust, let the dough rest for 10 minutes before proceeding.
Par-bake the dough. Slide the dough on the parchment paper onto the hot pizza stone. Bake uncovered for 1 to 2 minutes until slightly puffed and partially cooked. Carefully remove it back onto the pizza peel or baking sheet. Poke down any large bubbles.
Add toppings. Spread 1 cup of pizza sauce evenly over the dough. Layer 3 ounces of thinly sliced mozzarella, followed by 5 ounces of shredded mozzarella. Add 2.5 ounces of pepperoni or your preferred toppings. Finish by sprinkling 2 tablespoons of shredded parmesan cheese over the top.
Final bake. Remove parchment paper and transfer the topped pizza directly onto the hot pizza stone. Bake for 8-12 minutes until the crust edges are golden brown and cheese is bubbly and slightly browned. If the top is browning too fast and the crust is underdone, tent with foil.
Serve. Use a pizza peel to remove pizza from the oven and place it on a cooling rack to keep the crust crisp. After a couple minutes, transfer to a cutting board, slice into 8 pieces, and enjoy!

Notes

If using my pizza dough recipe, you will have two balls of dough, so double the toppings accordingly if making both pizzas at once.
Using parchment paper makes transferring the pizza easier.
Par-baking ensures a crispy and fully cooked crust, preventing doughiness.
If you don’t have a pizza stone, a rimmed baking sheet or pizza pan can be used but may impact crust crispiness.
Topping amounts can be adjusted, but excessive cheese may weigh down the pizza and affect cooking.
Be cautious transferring the pizza into the hot oven to avoid burns or accidents.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian