You know those meals that make a regular Tuesday night feel like something worth remembering? That's exactly what this recipe does in our Nashville kitchen.
Last month, I finally stopped buying pre-made crusts and committed to making pizza dough from scratch. And the moment I finished that first pie — golden crust, bubbling mozzarella, crispy pepperoni — and drizzled it with honey-drizzled pepperoni & hot honey, I knew I was never ordering delivery again. Bradley came home from soccer practice, grabbed a slice before it had even cooled down, and was halfway through his second before I sat down.
Amy, my self-appointed pizza decorator, arranged her pepperonis in a heart shape on her personal-size pizza. And John? He went back for a third slice and then asked if we could "do this every Friday."
If you love crowd-pleasing dinners the whole family actually gets excited about, you'll also want to check out my Garlic Parmesan Cheeseburger Bombs — another one that disappears fast around here.
Jump to:
- Why You'll Love This Recipe
- Ingredients For Your Homemade Pepperoni Pizza
- How to Make Homemade Pepperoni Pizza From Scratch
- Storage And Reheating Tips
- Tips, Tricks, And Honey-Drizzled Pepperoni Variations Worth Trying
- Frequently Asked Questions About Homemade Pepperoni Pizza
- Recipes You May Like
- Pizza Night Just Got a Whole Lot Better
- Homemade Pepperoni Pizza With a Hot Honey Drizzle
Why You'll Love This Recipe
- Homemade dough — Easier than you think and so much better than anything from a bag
- Ready in about 80 minutes — Including rise time, start to finish
- Perfect for a crowd — One batch makes two 10-inch pizzas or four personal-size ones
- Hot honey finish — That drizzle turns classic pepperoni pizza into something seriously special
- Make-ahead friendly — Prep the dough a day ahead and weeknight pizza night becomes effortless
- Kid and husband tested — Bradley called it "better than delivery." That's the highest compliment I've ever received
Ingredients For Your Homemade Pepperoni Pizza
Dough:
- 1 cup warm water (110°F)
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 3 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons table or fine sea salt
- 2½ – 3 cups all-purpose flour, plus more for the surface
Toppings:
- 1 cup pizza sauce
- 20 ounces shredded mozzarella
- 40 pepperoni slices (20 per pizza)
Hot Honey Drizzle:
- 2–3 tablespoons honey
- ½ teaspoon red pepper flakes (or use store-bought hot honey)
No time to make dough? Two pounds of store-bought pizza dough — Trader Joe's is my go-to — works great here.
How to Make Homemade Pepperoni Pizza From Scratch
Step 1: Activate the Yeast and Make the Dough
- In a large bowl, combine warm water (110°F), yeast, and sugar. Stir gently and let it rest for 5–10 minutes, until foamy and bubbly. If nothing happens, your yeast may be expired — start fresh.
- Add 2 tablespoons of olive oil and the salt. Stir to combine.
- Add the flour one cup at a time, mixing until a shaggy dough comes together.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
- Coat a clean bowl with the remaining tablespoon of olive oil, add the dough, and turn to coat. Cover with a kitchen towel and let it rise in a warm spot for 20 minutes, until puffed.
Step 2: Prep Your Oven and Shape the Dough
- Preheat your oven to 475°F. Place a pizza stone inside if you have one.
- Divide the risen dough into 2 equal balls. On a floured surface, stretch or roll each into a 10-inch circle.
- Transfer to a greased baking sheet or pizza stone.
Step 3: Top the Pizza
- Press your fingers all over the dough to create small dents — this prevents bubbling while it bakes.
- Spread ½ cup of pizza sauce over each crust, leaving a small border around the edges.
- Top each pizza with about 10 ounces of shredded mozzarella, then arrange 20 pepperoni slices on top.
Step 4: Bake and Finish With Hot Honey
- Bake for 15 minutes, or until the crust is golden brown and the cheese is bubbly.
- For 6-inch personal pizzas, start checking at the 10–12 minute mark.
- Remove from the oven, immediately drizzle with hot honey, slice, and serve.
Storage And Reheating Tips
Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days.
To reheat, skip the microwave — it makes the crust soggy. Instead, pop slices in a skillet over medium heat for 2–3 minutes, or back into a 375°F oven for about 5 minutes until the crust crisps back up.
Storing dough in the fridge:
Store fully risen dough, covered, in the refrigerator for 1–2 days. It will continue to rise slightly, so give it room to expand.
Freezing pizza dough:
Let the dough fully rise, then divide it into 2 or 4 balls. Wrap each tightly in plastic wrap and seal in a zip-top bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator, then bring to room temperature before stretching.
Tips, Tricks, And Honey-Drizzled Pepperoni Variations Worth Trying
Here's what I've figured out after making this more times than I can count:
- Don't skip the dimpling step. Pressing your fingers into the dough keeps it from puffing up unevenly and leaves you with a flat, even base for your toppings.
- Make your own hot honey by warming 3 tablespoons of honey with ½ teaspoon red pepper flakes over low heat for 1–2 minutes. Let it cool slightly before drizzling. So easy, and the flavor is incredible.
- Want a crispier crust? Bake directly on a preheated pizza stone or on the lowest rack of your oven.
- Try a white pizza base — swap the tomato sauce for garlic olive oil and add fresh basil right after baking. Bradley wasn't sure about it at first. He ate three slices.
- Don't overload the toppings. It's tempting to pile everything on, but too many toppings weigh the dough down and stop the center from crisping up properly.
- Use fresh mozzarella for extra creaminess, or stick with shredded for that classic stretchy cheese pull everyone loves.
Honestly? The hot honey drizzle is the thing that takes this from "solid pizza night" to "can we please make this every week?" Don't skip it.
Frequently Asked Questions About Homemade Pepperoni Pizza
Can I Make the Pizza Dough Ahead of Time?
Yes — and I actually recommend it! Store fully risen dough, covered, in the refrigerator for 1–2 days. A slow, cold rise actually develops more flavor in the dough.
You can also freeze homemade pizza dough for up to 3 months. Just wrap it tightly, seal it in a zip-top bag, and thaw it overnight in the fridge when you're ready to use it.
How Long Do I Bake Homemade Pepperoni Pizza?
Bake at 475°F for about 15 minutes, until the crust is golden and the cheese is bubbly and starting to brown in spots. For personal-size 6-inch pizzas, start checking at the 10–12 minute mark. Every oven is a little different, so peek at it a couple minutes early the first time.
Can I Use Store-Bought Dough Instead of Homemade?
Absolutely. Two pounds of store-bought pizza dough — Trader Joe's is my personal pick — works great when you need to cut down on prep time. The flavor is slightly different from scratch dough, but it still makes a really satisfying pizza with all the same toppings.
How Many Pizzas Does This Recipe Make?
This recipe yields two 10–12-inch pizzas or four personal 6-inch pizzas, totaling about 12 slices. It's a great recipe for feeding a crowd — or for two hungry kids who may or may not eat half a pizza each. (I'm looking at you, Bradley.)
Recipes You May Like
- One-Pot Skillet Lasagna — All the comfort of classic lasagna with way less cleanup. A weeknight hero in this house.
- Garlic Parmesan Cheeseburger Bombs — Pillowy, cheesy, and perfect when pizza night needs a fun twist.
- Spicy Buffalo Chicken Sliders — Easy enough for a Tuesday, impressive enough for game day.
Pizza Night Just Got a Whole Lot Better
There's something so satisfying about pulling a homemade pepperoni pizza out of the oven — cheese bubbling, crust golden, and that drizzle of hot honey hitting just right. It's the kind of meal that brings everyone to the table, conversations happen, and for a little while, nobody's on their phone.
Give this recipe a try this week and let me know how it goes in the comments below! And if you're saving it for later, please pin it on Pinterest — future-you will be very grateful on a busy Friday night.
Happy cooking!
Homemade Pepperoni Pizza With a Hot Honey Drizzle
- Total Time: 80 minutes
- Yield: 2 large pizzas (about 12 slices) 1x
Description
You know those meals that make a regular Tuesday night feel like something worth remembering? This homemade pepperoni pizza with a hot honey drizzle is exactly that — golden crust, bubbling mozzarella, crispy pepperoni, and that final drizzle of sweet heat that turns a classic pizza night into something seriously special. Easier than you think, and so much better than delivery.
Ingredients
- Dough:
- 1 cup warm water (110°F)
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 3 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons table or fine sea salt
- 2½ – 3 cups all-purpose flour, plus more for the surface
- Toppings:
- 1 cup pizza sauce
- 20 ounces shredded mozzarella
- 40 pepperoni slices (20 per pizza)
- Hot Honey Drizzle:
- 2–3 tablespoons honey
- ½ teaspoon red pepper flakes (or use store-bought hot honey)
Instructions
- In a large bowl, combine warm water (110°F), yeast, and sugar. Stir gently and let rest for 5–10 minutes until foamy and bubbly. If nothing happens, your yeast may be expired — start fresh.
- Add 2 tablespoons of olive oil and the salt. Stir to combine.
- Add the flour one cup at a time, mixing until a shaggy dough comes together.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
- Coat a clean bowl with the remaining tablespoon of olive oil, add the dough, and turn to coat. Cover with a kitchen towel and let rise in a warm spot for 20 minutes, until puffed.
- Preheat your oven to 475°F. Place a pizza stone inside if you have one.
- Divide the risen dough into 2 equal balls. On a floured surface, stretch or roll each into a 10-inch circle. Transfer to a greased baking sheet or pizza stone.
- Press your fingers all over the dough to create small dents — this prevents bubbling while it bakes.
- Spread ½ cup of pizza sauce over each crust, leaving a small border around the edges.
- Top each pizza with about 10 ounces of shredded mozzarella, then arrange 20 pepperoni slices on top.
- Bake for 15 minutes, or until the crust is golden brown and the cheese is bubbly. For 6-inch personal pizzas, start checking at the 10–12 minute mark.
- Remove from the oven, immediately drizzle with hot honey, slice, and serve.
Notes
No time to make dough? Two pounds of store-bought pizza dough works great here — Trader Joe's is a great go-to. Don't skip the dimpling step — pressing your fingers into the dough keeps it from puffing up unevenly. Make your own hot honey by warming 3 tablespoons of honey with ½ teaspoon red pepper flakes over low heat for 1–2 minutes. For a crispier crust, bake directly on a preheated pizza stone or on the lowest rack of your oven. Don't overload the toppings — too many toppings weigh the dough down and stop the center from crisping up properly. Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave — pop slices in a skillet over medium heat for 2–3 minutes, or back into a 375°F oven for about 5 minutes. Dough can be stored covered in the fridge for 1–2 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
