Pepperoni Pan Pizza

I have a pizza night confession. The only type of pizza I’ve attempted at home is pan pizza—partly because it’s super easy, and partly because there’s something extra comforting about biting into a thick, rustic slice with a fluffy crust and a soft center. Plus, you don’t need a special pizza pan or a technique for hand-tossing the dough; the method works with both store-bought and homemade pizza dough.

To prepare a pan pizza, simply press the dough into an oiled rimmed baking pan, and it’ll bake up tall and sturdy—ready to hold plenty of sauce, cheese and toppings without getting soggy. This pepperoni pan pizza keeps it classic with a quick homemade tomato sauce, sliced pepperoni and a blend of traditional Italian cheeses. Of course, you can also mix and match your favorite sauces and toppings to create your perfect pan pizza.

Pepperoni Pan Pizza Ingredients

• Flour: Regular all-purpose flour gives the pizza crust its structure and texture. If you have it, you can use bread flour instead for a crispier crust, or whole wheat flour for slightly nutty flavor and a little extra fiber.
• Active dry yeast: The yeast helps the dough rise and gives the crust its light, airy texture. Activate yeast in warm (not hot) water; about 110°F is the perfect temperature to proof yeast without killing it.
• Canned tomatoes: Undrained diced tomatoes form the base of the sauce, adding fresh tomato flavor and a slightly chunky texture, while tomato paste thickens the sauce and intensifies the tomato flavor.
• Herbs and spices: Dried Italian herbs, garlic powder, salt and pepper add savory depth and classic pizza flavor. Feel free to use Italian seasoning as a shortcut, or adjust the individual herbs to suit your taste.
• Pepperoni: This classic pizza topping adds a meaty texture and smoky, spiced richness. For a lighter option, try turkey pepperoni.
• Cheese: Shredded mozzarella melts smoothly for that signature stretch, while a sprinkle of Parmesan and Romano adds sharp, salty flavor. For the best melting texture, shred cheese from a block rather than using packaged shredded cheese.

Directions

Step 1: Make the dough

Preheat the oven to 425°F. In a large bowl, whisk together 2 cups of flour, the yeast and the salt. Add 1 cup of water and 1 tablespoon of canola oil and beat until the mixture is smooth. Add enough of the remaining flour to form a soft dough.

Editor’s Tip: The dough should feel slightly tacky but not sticky. If it sticks to your hands, stir in a little more flour as needed.

Step 2: Knead the dough

Turn the dough out onto a lightly floured surface and knead it until it’s smooth and elastic, five to seven minutes. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.

Editor’s Tip: You can also use a stand mixer fitted with the dough hook to knead the dough. Set the mixer to medium-low speed for about five minutes. The dough is properly kneaded when it pulls away from the sides of the bowl and forms a soft, smooth ball.

Step 3: Make the sauce

While the dough rests, mix together the diced tomatoes, tomato paste, 1 tablespoon of canola oil, salt, dried herbs, garlic powder and pepper in a small bowl. Set it aside.

Step 4: Prepare the pans

Divide the dough in half. Press each portion into its own 15x10x1-inch baking pan coated with cooking spray. Prick the dough all over with a fork to prevent it from bubbling.

Editor’s Tip: Don’t worry if the edges aren’t perfectly even—a rustic home-style pan pizza offers plenty of charm!

Step 5: Partially bake the crusts

Bake the crusts in the preheated oven until they’re lightly browned, 12 to 16 minutes. Remove them from the oven.

Editor’s Tip: Partially baking the crust keeps it from getting soggy once you add sauce and toppings.

Step 6: Add toppings and finish baking

Spread the tomato sauce evenly over the crusts. Top the pizzas with pepperoni and the shredded cheeses. Return them to the oven and bake them until the cheese is melted, 8 to 10 minutes. Cut the pizzas into squares and serve the slices warm.

Pepperoni Pan Pizza Variations

• Make a white pan pizza: Skip the tomato sauce and instead brush the crust with olive oil. Then top the pizza with minced garlic cloves, thinly sliced onion and the cheeses.
• Satisfy meat lovers: In addition to the pepperoni, top the pan pizza with cooked Italian sausage, crumbled bacon, mini meatballs and/or diced ham. Be sure to fully cook the meat and drain it well before adding it as a topping to keep the crust crisp.
• Add veggie toppings: Top the pizza with traditional veggie toppings such as sliced mushrooms, bell peppers, red onion, olives or spinach to make a pizza supreme. Saute vegetables with a high water content first to keep excess moisture from turning the crust soggy.
• Spice it up: Layer spicy pepperoni on top of the pizza, add a pinch of crushed red pepper flakes to the sauce or finish the pizzas with a drizzle of hot honey after they come out of the oven for a kick of heat.

How to Store Pepperoni Pan Pizza

Let any leftover pizza cool, then transfer slices to an airtight container or wrap them in aluminum foil. Store the pizza in the refrigerator for up to four days.

Can you freeze pepperoni pan pizzas?

Yes, you can freeze these pan pizzas to bake later. Make the dough and bake the crusts as directed, then add the sauce, cheese and pepperoni, but don’t return the pizzas to the oven. Wrap each pizza tightly in storage wrap, followed by a layer of foil and freeze them for up to two months.

When you’re ready to enjoy the pizzas, unwrap and bake from frozen, adding a few extra minutes if needed to ensure the pizza is heated through.

Can you make pepperoni pan pizzas ahead of time?

Yes! You can prepare the pizza dough and sauce one or two days in advance. After kneading, place the dough in a lightly greased bowl, cover it tightly and refrigerate it. Store the sauce in a separate container in the fridge. Let the dough stand at room temperature for about 30 minutes before stretching it into the pans.

How do you reheat pepperoni pan pizza?

For a crisp crust, reheat leftover slices of pepperoni pan pizza in a 375-degree oven or in a covered skillet over medium-low heat until they’re warmed through and the cheese is melted. An air fryer also works well for reheating pizza. Avoid microwaving pizza, which can cause the crust to soften.

Pepperoni Pan Pizza Tips

What makes pan pizza different from regular pizza?

The primary difference between pan pizza and regular pizza lies in the texture and flavor of the crust. Pan pizza is thicker and heartier—perfect for holding plenty of sauce, cheese and toppings. As the name suggests, the dough is pressed and baked in an oiled pan, which creates a crust with a soft, fluffy interior, a crisp bottom and fried-like flavor. Traditional hand-tossed pizza has a thinner, chewier crust that is baked directly on a pizza stone or oven rack.

What kinds of pans can you use to make pan pizza?

You can make pan pizza in a variety of baking pans, as long as they have sides to support the dough as it rises and bakes. This pepperoni pan pizza recipe calls for a 15×10-inch jelly-roll style pan with 1-inch sides, but any rimmed metal sheet pan will work. Metal pans conduct heat well, and give the crust a crisp, golden bottom.

You can also press the dough into a large cast-iron skillet or a glass baking dish, but the crust may take longer to brown when using glass bakeware.

What other toppings can you put on pan pizzas?

Pan pizza has a sturdy, thick crust, so you can pile on just about any topping you like. You can’t go wrong with classic favorites such as browned sausage, crumbled bacon, bell peppers, onions or olives, but more creative pizza toppings like pineapple, pickles or even pasta are fun, too.

For the best results, precook moisture-heavy toppings like mushrooms or zucchini to prevent the crust from becoming soggy. Layer your toppings evenly so that every slice gets a little bit of everything.