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a personal pepperoni pizza on a plate.
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5 from 1 vote

Personal Pepperoni Pizza

This personal pepperoni pizza features a crisp homemade crust, a rich tomato sauce, melted mozzarella, and plenty of pepperoni. It is the perfect small pizza to bake at home when you want classic pizzeria flavor in a perfectly portioned size.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American, Italian
Keyword: individual pizza, pepperoni pizza, personal pan pizza, personal pepperoni pizza, personal pizza, pizza, sheet pan pizza
Servings: 2 servings (4 slices)
Author: Joanie Zisk

Equipment

Ingredients

For the Dough

  • ⅓ cup warm water (between 100-110°F)
  • 1 teaspoon active dry yeast * see notes below if using instant yeast
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil -plus 1-2 teaspoons more for greasing the bowl.
  • 1 cup all-purpose flour

For the Sauce

  • ½ tablespoon olive oil
  • 1 clove garlic -minced
  • ½ cup canned crushed tomatoes (4-ounces)
  • 1 teaspoon tomato paste
  • ¼ teaspoon sugar
  • ¼ teaspoon dried basil
  • ¼ teaspoon salt

For the Pizza

  • 1½ cups shredded mozzarella cheese (5-ounces)
  • 15 slices pepperoni (1-ounce)
US - Metric

Instructions

Make the Dough

  • Pour ⅓ cup of warm water (100-110°F) into a large bowl.
    Note: Use an instant read thermometer to make sure the water is between 100 and 110 degrees Fahrenheit. Water hotter than 130 degrees can harm the yeast. If you don’t have a thermometer, the water should feel warm to the touch, not hot.
  • Sprinkle the yeast over the water and let it sit for about two minutes. It should begin to foam slightly.
  • Stir in the sugar, salt, garlic powder, and olive oil.
  • Stir in the flour until the dough begins to form. If the dough feels too wet, add a small amount of flour until it is easy to handle.
  • Turn the dough onto a lightly floured surface. Knead for about three minutes, adding flour a teaspoon at a time only if the dough is sticky. The dough should become soft and smooth as you knead.
    Note: The dough may look shaggy at first but will smooth out as you work with it.
  • Lightly oil a large bowl. Place the dough inside and turn it so all sides are coated. Cover the bowl and let the dough rise in a warm spot for about thirty minutes or until it has doubled in size.
    Pro Tip: If your kitchen is cold, place the dough in the oven. Warm the oven for one minute, turn it off, and set the dough inside. Sometimes the oven light alone provides enough warmth.

Make the Sauce

  • Heat olive oil in a 1-quart saucepan over medium heat. Add the garlic and cook for about thirty seconds.
  • Stir in the crushed tomatoes, tomato paste, sugar, basil, and salt. Reduce the heat to low and simmer for fifteen minutes, stirring occasionally.

Assemble and Bake

  • Preheat the oven to 400°F (200°C).
  • Punch down the risen dough. Place it on a lightly floured surface and roll it into a circle or press it into a lightly greased small baking pan.
    Pro Tip: A quarter sheet pan creates a thin crust. If the dough springs back when rolling, cover it and let it rest for ten minutes.
  • Pinch or fold the edges to shape the crust.
  • Use a fork to poke holes across the surface to prevent air bubbles.
  • Brush the dough lightly with olive oil. Spread a thin layer of sauce over the top, leaving a small border around the edges.
  • Sprinkle shredded mozzarella cheese evenly over the sauce.
  • Arrange slices of pepperoni evenly over the cheese.
  • Bake the pizza for 18-20 minutes, or until the cheese is melted and bubbly.
  • Let the pizza cool slightly, then slice and enjoy!
    Note: For thick-crust pizza, roll the dough out less thinly before assembling.

Notes

  • Read Before You Start: Review the entire recipe and Ingredient Notes before beginning. These sections provide helpful details about yeast types and tips for getting the best results.
  • Save Time with Store-Bought Dough: While homemade dough delivers the best flavor and texture, pre-made pizza dough from the grocery store bakery can be a quick and easy option.
  • Grate Your Cheese: For better melting and flavor, shred your own mozzarella. Pre-shredded cheese often contains anti-clumping agents that affect how it melts.
  • Check Your Yeast: Ensure your yeast is active by dissolving it in warm water. If it bubbles and foams, it’s good to go!
 
This personal pepperoni pizza recipe yields one 12-inch round thin-crust pizza or one 9x13-inch thin-crust rectangular pizza.
 
Note: The instructions in this recipe are for making pizza dough with active dry yeast. If you are using instant yeast the mixture will come together a little differently. To use instant yeast, combine the flour, instant yeast, sugar, salt, and garlic powder in a large mixing bowl. Next, stir warm water and olive oil into the flour/yeast mixture. Then, continue with the recipe as written.

Nutrition

Serving: 1serving (2 slices) | Calories: 676kcal | Carbohydrates: 55g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1338mg | Potassium: 324mg | Fiber: 4g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 459mg | Iron: 4mg

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