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Homemade 12-Inch Pizza Recipe with Cheese and Pepperoni Recipe

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This homemade pizza recipe delivers a perfectly crispy crust topped with rich tomato sauce, a blend of melted mozzarella cheeses, pepperoni, and a sprinkle of parmesan. Using a pizza stone or pan, the dough is par-baked before topping to ensure a golden, crunchy base and a thoroughly cooked pizza. Ideal for a delicious, restaurant-quality pizza at home with customizable toppings.

Ingredients

Pizza Dough

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

Pizza Toppings

  • 1 tablespoon olive oil (for rubbing dough and drizzling)
  • 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

Instructions

  1. Note on ingredients: The ingredient list amounts are for one 12-inch pizza. If using two dough balls, double the toppings accordingly.
  2. Prepare oven and pizza stone: Place a pizza stone in the bottom third of the oven. If unavailable, use a rimmed baking sheet or pizza pan. Preheat oven to 550°F or highest setting (minimum 475°F) and allow stone to heat for at least 30 minutes.
  3. Prepare workspace: Rub the counter with olive oil or lightly dust with flour for a less sticky dough, avoiding excess flour to prevent toughness.
  4. Roll out dough: Place dough ball on prepared surface. Gently press from center outward with hands or rolling pin, rotating for a circular shape, until roughly 12 inches across. Shape edges into a thicker crust with fingers.
  5. Transfer dough to parchment paper: Place rolled dough onto a parchment paper square. Drizzle 1 tablespoon olive oil over dough, rubbing it especially on crust edges to help cooking. Optional: Let dough rest 10 minutes for thicker crust.
  6. Par-bake crust: Transfer dough and parchment to a pizza peel or baking sheet. Slide onto hot pizza stone, placing carefully. Par-bake 1-2 minutes until dough puffs slightly. Remove carefully onto peel, gently pressing down large bubbles. Keep oven door mostly closed to retain heat.
  7. Add toppings: Spread 1 cup pizza sauce evenly. Layer 3 ounces thinly sliced mozzarella, then 5 ounces shredded mozzarella. Add about half the pepperoni package or preferred toppings. Sprinkle 2 tablespoons parmesan cheese on top.
  8. Bake pizza: Transfer pizza directly onto hot stone without parchment paper. Bake 8-12 minutes, watching for golden-brown crust edges and bubbly, lightly browned cheese. Tent with foil if top browns too fast before crust is done. If no stone, check bottom crust browning with a spatula.
  9. Remove and cool: Use pizza peel to remove pizza and place on a cooling rack to avoid soggy bottom crust. Let cool a few minutes, then slice into 8 pieces and serve.

Notes

  • Using parchment paper makes transferring dough easier but remove it before final bake for a crispier crust.
  • Par-baking crust prevents a doughy center and ensures a crispy base.
  • If you do not have a pizza stone, a rimmed baking sheet or pizza pan can be substituted, though the crust may be less crisp.
  • Resting rolled-out dough 10 minutes can create a thicker crust but is optional.
  • Adjust cheese quantity if desired, but too much can weigh down the pizza and affect cooking.
  • Pizza toppings are flexible—feel free to substitute pepperoni with other favorites like mushrooms, olives, or ham.
  • Be cautious when placing the pizza in the oven to avoid burns—especially important if children are nearby.

Find it online: https://bitezly.com/homemade-12-inch-pizza-recipe-with-cheese-and-pepperoni-recipe/