Loading...

In a large mixing bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.

Lightly grease the mixing bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 25-30 minutes, or until it has nearly doubled in size.

While the dough rests, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating. If using a baking sheet, lightly grease it or line with parchment paper.

Once the dough has rested, gently punch it down and divide it into two equal portions. On a lightly floured surface, use a rolling pin or your hands to stretch each portion into a 10-12 inch round. Carefully transfer the dough rounds to your prepared baking sheets or pizza stone.

Brush the edges of each pizza crust with the remaining 1 tablespoon of olive oil. Sprinkle with garlic powder and dried oregano. Spread half of the pizza sauce evenly over each dough round, leaving a 1/2-inch border. Top with shredded mozzarella cheese and pepperoni slices.

Bake the pizzas for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If desired, sprinkle with grated Parmesan cheese during the last few minutes of baking.

Remove pizzas from the oven and let them cool for 2-3 minutes before slicing and serving. Enjoy your quick and easy homemade pepperoni pizza!


In a large mixing bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.

Lightly grease the mixing bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 25-30 minutes, or until it has nearly doubled in size.

While the dough rests, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating. If using a baking sheet, lightly grease it or line with parchment paper.

Once the dough has rested, gently punch it down and divide it into two equal portions. On a lightly floured surface, use a rolling pin or your hands to stretch each portion into a 10-12 inch round. Carefully transfer the dough rounds to your prepared baking sheets or pizza stone.

Brush the edges of each pizza crust with the remaining 1 tablespoon of olive oil. Sprinkle with garlic powder and dried oregano. Spread half of the pizza sauce evenly over each dough round, leaving a 1/2-inch border. Top with shredded mozzarella cheese and pepperoni slices.

Bake the pizzas for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If desired, sprinkle with grated Parmesan cheese during the last few minutes of baking.

Remove pizzas from the oven and let them cool for 2-3 minutes before slicing and serving. Enjoy your quick and easy homemade pepperoni pizza!
