Pepperoni pizza is the top-selling pizza in the world for one reason: it delivers. Melted cheese, crispy edges, savory pepperoni — it’s the perfect balance. But homemade pepperoni pizza often turns out greasy, floppy, or unevenly cooked.
In this guide, you’ll learn the method that creates perfectly curled pepperoni cups with crisp edges and bubbling cheese every time.
Ingredients
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1 dough ball
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½ cup tomato sauce
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150g low-moisture mozzarella
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20–30 pepperoni slices
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Oregano
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Olive oil
Instructions
1. Preheat Your Stone
Heat for 45–60 minutes at max temperature.
2. Stretch Your Dough
Keep the rim thicker than the center.
3. Add Sauce + Cheese
Low-moisture mozzarella gives perfect melt.
4. Add Pepperoni
Layer them generously — they shrink as they bake.
5. Bake
8–12 minutes until the pepperoni curls into cups with crisp edges.
Pro Tips
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Use thicker, cup-and-char pepperoni if possible.
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Brush the crust with olive oil for extra crispiness.
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Let the pizza rest 2 minutes before slicing.
FAQs
Why does my pepperoni stay flat?
Use higher-fat pepperoni — it curls better.
Can I use fresh mozzarella?
Yes, but it won’t stretch like classic pepperoni pizza.
Final Thoughts
Pepperoni Crunch Pizza is the easiest crowd-pleaser. When baked on a CRUSTO stone, it always comes out crisp, melty, and perfect.