Pepperoni pizza

Pepperoni pizza

30 min
Pepperoni pizza is a bestseller at any pizzeria. Here’s an easy recipe and, if you use store bought dough, it’s almost faster to make from scratch than picking one up from your local restaurant. If you have time, give our quick-and-easy homemade dough a try for a truly authentic pizza experience!


  • Place two baking trays in the oven to heat.
  • Thinly roll out the dough into two round pizza bases (approximately 30 cm in diameter).
  • Place the pizza bases on two pieces of baking paper and spread the tomato sauce on top. Add the grated cheese, pepperoni and onion and sprinkle with oregano.
  • Pull the pizzas with the baking paper onto the hot baking trays and bake the pizzas for approximately 10 minutes at 275 °C. Serve immediately.

Pepperoni pizza

Is pepperoni halal?
Traditionally, no. The popularity of the sausage, however, has seen its main ingredients of pork (or a pork and beef combination) adapted to suit almost any palate or dietary requirement, including halal. If you’re not able to find certified halal pepperoni, feel free to swap the ingredient out for any other suitable sausage that can be thinly sliced and baked onto the pizza.
How thick to slice pepperoni for pizza?
It’s a fine line between too thin (where the pepperoni will start to sink into the melted cheese) and too thick (where you won’t achieve that signature curl at the edges). Hardcore enthusiasts recommend a 3 mm thickness to achieve the perfect crispness and curl. In our experience, a guestimate works just as well and an extra millimetre here or there won’t make a huge difference, so no need to whip out the ruler for this recipe.
How to make pepperoni crispy on pizza?
Other than thinly sliced pepperoni (see above), the oven temperature is key to achieving that signature crunch for this topping. This recipe recommends a preheated oven of 275 °C and a 10-minute bake for the perfect pizza, every time.
What makes pepperoni curl up on pizza?
When baked at a high temperature, the top of the pepperoni slice will cook faster than the bottom. The heat difference from this uneven cooking causes the top to shrink and edges to pull up. The result? A distinctly curled topping that this pizza is known and loved for.


Pizza dough
Store-bought pizza dough (approximately 600 g)
OR homemade pizza dough
Pepperoni pizza
Tomato sauce
200 ml
Grated mozzarella cheese 15%
200 g
Halal pepperoni, sliced
200 g
Red onions, sliced
Dried oregano
1 tsp

A piquant pizza classic

The classic pepperoni pizza dates back to the 1950s when gas pizza ovens became commercially available, and the American fast-food culture started to gain increasing momentum. Invented by Italian immigrants from New York, it didn’t take long for the pepperoni pizza to make it onto more and more restaurant menus. With its popularity came pepperoni variations to accommodate different palates and dietary requirements. Today, you will find anything from strictly halal, turkey, venison, and even vegetarian-based pepperonis.

Quick pizza for impromptu parties or unexpected guests

Less than 30 minutes is all you need to prep, bake, and serve this pizza. Make sure that you have extra dough in the freezer (our recipe can be frozen for up to three months) and thaw at room temperature or in a cold water bath (keep the dough in its storage bag, making sure that there are no holes and that it’s properly sealed, and submerge in a bowl of cold water). Keep in mind that the thawing process will add between one and three hours to your prep time, but most convenience stores have ready-made pizza dough available if you’re pressed for time.

Why homemade pepperoni pizza is better than takeaway

As with most things, homemade is almost always better. You are in complete control of the entire process, from the freshness and quality of the ingredients to the amount of sauce and thickness of the pepperoni slices.