The Pepperoni Pizza That Actually Tastes Like New York
Most home pepperoni pizzas are sad. Floppy crust, pool of grease, zero char on the pepperoni. You know it, I know it.
This one's different.
I'm using our New York-style dough recipe, Bianco DiNapoli tomato sauce (the only sauce worth using), and the Baking Steel Original cranked to 500°F. The result? Crispy crust, gooey cheese, pepperoni with crispy edges that cup up and get almost burnt. The kind of pizza that makes you stop talking mid-bite.
This is the pizza I make when I want to prove a point: your home oven can do this. You don't need a wood-fired oven or a $10,000 deck oven. You just need heat, technique, and the right tools.
Here's exactly how I made it.
Watch: How to Make the Perfect Pepperoni Pizza
Want to see how it's done? I condensed the complete process into 2.5 minutes—stretching the dough, building the pizza, and getting that char on the pepperoni. Every step you need, no fluff.
Ingredients
To make this pepperoni pizza, you'll need:
- Our New York Style Pizza Dough: Fermented for 24 hours.
- Bianco DiNapoli Organic Tomato Sauce: For a simple, flavorful sauce.
- Trader Joe's Low Moisture Mozzarella: Shredded for that perfect melt.
- Pepperoni: I recommend Boars Head Natural Casing
Step-by-Step Instructions
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Prepare the Dough
- After a 3-hour final proof, gently press out the dough with your fingertips, leaving the edges untouched to maintain a puffy crust.
- Place the dough on the back of your knuckles and rotate it with a gentle pull, letting gravity stretch it evenly.
- Pro-tip: Let the dough to rest at room temperature (72F) for 3 hours to ensure the glutens are relaxed.
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Get Your Baking Steel Ready
- Preheat your Baking Steel Original in the oven at 550°F for at least an hour. This ensures the perfect heat for a crispy crust. We are baking New York Style, the Baking Steel will turn your home oven into a deck oven.
- Pro-Tip: The Baking Steel shines with a thorough preheat of an hour. We want all that heat to absorb into the Baking Steel.
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Add the Sauce
- Spread a thin layer of Bianco DiNapoli organic tomatoes over the dough. This sauce is packed with flavor and simplicity. Spread it with the back of a spoon.
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Top with Cheese and Pepperoni
- Distribute the shredded low-moisture mozzarella evenly over the crust.
- Add the pepperoni slices, spacing them out for even coverage and charred edges. Fit as many as you can on top, no one will complain.
- Pro-Tip: Store bought grated cheese is coated with a starch that can brown prematurely.
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Bake the Pizza
- Launch your pizza onto the scorching hot Baking Steel Original and bake for 5-7 minutes. The Baking Steel creates an incredible crust with the perfect balance of crispy and chewy. After 3-4 minutes open the oven and rotate 180 degrees.
- Pro-Tip: We prefer a wooden pizza peel for launching. The wood absorbs some of the moisture in the dough ensuring a smoother launch.
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Finish and Serve
- Remove your pizza from the oven and admire the bubbling cheese and charred pepperoni. Slice it up and enjoy every bite! Share it with someone you love.
- Pro-tip: give the cheese a minute to cool to to allow the cheese to set.
Making pepperoni pizza at home is easier than you think, especially with the help of our secret weapon, the Baking Steel Original. From the crispy crust to the savory pepperoni, this recipe will have you saying goodbye to takeout and hello to pizza perfection.
Frequently Asked Questions
What's the best cheese for pepperoni pizza?
Low-moisture mozzarella is the gold standard for pepperoni pizza. It melts beautifully without making the pizza soggy, and it browns perfectly under high heat. I recommend Trader Joe's Low Moisture Mozzarella or a quality whole milk mozzarella. Avoid fresh mozzarella for this style—it has too much moisture and will make your crust soggy.
How do I prevent pepperoni from cupping?
Pepperoni cups naturally as it cooks because the edges shrink faster than the center. If you want flat pepperoni, place the slices under the cheese instead of on top. But honestly? The cupping is a feature, not a bug. Those little pepperoni cups fill with flavorful oil and get crispy edges—it's what makes great pepperoni pizza so good. I recommend Boar's Head Natural Casing pepperoni for the best cup and char.
What temperature should I bake pepperoni pizza?
Preheat your oven to 550°F (or as high as it will go) with the Baking Steel on the top rack. Let the steel preheat for at least one hour—this is critical for getting that crispy, charred crust. The Baking Steel absorbs and radiates intense heat, turning your home oven into a deck oven. Bake for 5-7 minutes, rotating halfway through for even browning.
Can I use turkey pepperoni instead of pork?
Yes, you can use turkey pepperoni, but the flavor and texture will be different. Turkey pepperoni is leaner, so it won't release as much flavorful oil and won't crisp up or cup as dramatically as pork pepperoni. If you're using turkey pepperoni, consider adding a drizzle of olive oil before baking to help with browning and flavor.
How much pepperoni should I use on a pizza?
For a 16-inch pizza, I use about 3-4 ounces of pepperoni, which gives you good coverage without overwhelming the other flavors. Space the slices evenly across the pizza, leaving a little room between each one so they crisp up properly. Don't be shy—fit as many as you can on top. No one ever complains about too much pepperoni.
Why is my pepperoni pizza greasy?
Pepperoni releases oil as it cooks, and that's part of what makes it delicious. If your pizza is too greasy, you can blot the pepperoni with a paper towel after it comes out of the oven. Another trick: use less cheese. Too much cheese traps the oil and makes the pizza feel heavy. A thin, even layer of low-moisture mozzarella is all you need.
Can I make pepperoni pizza without a Baking Steel?
You can, but you won't get the same results. A Baking Steel conducts heat 20 times faster than a regular baking stone, which means a crispier crust and better oven spring. If you don't have a Baking Steel, use a preheated pizza stone or an inverted baking sheet on the top rack. But if you're serious about making great pizza at home, a Baking Steel is the single best investment you can make.
How do I store leftover pepperoni pizza?
Store leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 3 days. To reheat, skip the microwave, it makes the crust soggy. Instead, reheat slices in a skillet over medium heat for 3-4 minutes until the bottom is crispy, or reheat in a 400°F oven for 5-7 minutes. For the best results, reheat on your Baking Steel.
About Andris
I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after years of chasing the perfect homemade pizza. I'd worked in professional kitchens alongside chefs like Todd English, but couldn't recreate that pizzeria-quality crust at home—until I read one line in Modernist Cuisine: "Steel conducts heat better than stone." My family had run Stoughton Steel Company for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything: steel beats stone. Today, tens of thousands of home cooks and pros use Baking Steel to make legendary pizza, bread, and more from regular ovens. Read more about my story and the Baking Steel journey.
