Crispy Pepperoni Recipe

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. This ensures a very hot surface for a crispy crust.

If using dough, let it come to room temperature for 20–30 minutes so it's easier to stretch. Lightly dust a pizza peel or another inverted baking sheet with cornmeal or flour.

Stretch and oil crust

On a lightly floured surface, stretch or roll the dough into a 10–12 inch round (adjust to your dough). Brush the top lightly with 1 tablespoon olive oil — this encourages crisping and golden color.

Add sauce and cheese

Spread 1 tablespoon tomato sauce evenly over the dough, leaving a 1/2 inch border for the crust. Sprinkle 1 cup shredded mozzarella evenly over the sauce.

Arrange pepperoni

Place 12 slices of pepperoni in a single layer on top of the cheese. For extra crispiness, slightly overlap some slices so edges curl and crisp when baking.

Add Parmesan and season

Evenly sprinkle 1/4 cup grated Parmesan over the pepperoni and cheese. Lightly sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper flakes over the pizza for flavor.

Transfer to hot surface

Using the cornmeal-dusted peel or inverted baking sheet, quickly and carefully slide the assembled pizza onto the preheated stone or baking sheet in the oven.

Bake

Bake at 475°F (245°C) for 8–12 minutes, rotating once after about 6 minutes for even browning. Watch the pepperoni edges — they should curl and become crisp, and the crust should be golden with bubbly, slightly browned cheese.

Optional broil for extra crisp

If you want the pepperoni especially crisp and slightly lacy, switch the oven to broil for 30–60 seconds after baking — watch closely to avoid burning.

Remove pizza from oven and transfer to a cutting board. Let rest 1–2 minutes so cheese sets slightly.

Sprinkle chopped fresh parsley if using. Slice into 6–8 slices and serve hot.