Go Back
–+ servings
a slice of pepperoni pizza on a white plate next to a block of mozzarella cheese and a red napkin.
Print Recipe
5 from 1 vote

Personal Pepperoni Pizza

This personal pepperoni pizza recipe features a homemade dough, flavorful sauce, and classic toppings like mozzarella cheese and pepperoni. It's simple to make and perfectly portioned for one or two people.
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 Crust

  • 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 and brushing over the top of the pizza dough before baking
  • 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 Crust

  • Add ⅓ cup of warm water (100-110°F) to a large bowl.
    Pro Tip: Use an instant-read thermometer to check the water temperature; it should be between 100-110°F. Water hotter than 130°F can kill the yeast. If you don’t have a thermometer, test the water with your fingertips—it should feel comfortably warm, not hot.
  • Sprinkle the yeast over the water and let it sit for about 2 minutes. The mixture should look slightly foamy with bubbles forming.
  • Stir in the sugar, salt, garlic powder, and olive oil.
  • Add the flour and mix with a spoon until the dough starts to come together. If the dough feels too wet, add a little more flour until it can be handled.
    Note: The dough will initially look shaggy and lumpy but will smooth out after kneading.
  • Turn the dough out onto a lightly floured surface. Knead for about 3 minutes with lightly floured hands, adding flour a teaspoon at a time if the dough is sticky. The dough should feel soft and smooth after kneading.
  • Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover with plastic wrap, foil, or a clean towel and let it rise in a warm, draft-free spot for about 30 minutes, or until doubled in size.
    Pro Tip: If your kitchen is too cold, place the dough in the oven. Preheat the oven for 1 minute, then turn it off and let the dough rise inside. Alternatively, leaving the oven light on may provide enough warmth.

Make the Sauce

  • Heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and sauté for 30 seconds, stirring frequently.
  • Stir in the crushed tomatoes, tomato paste, sugar, dried basil, and salt.
  • Reduce heat to low and let the sauce simmer for 15 minutes, stirring occasionally.

Assemble the Pizza

  • Preheat the oven to 400°F (200°C).
  • Punch the dough down to release air. Transfer to a lightly floured surface and roll it into a circle or press it into a lightly greased small rectangular pan.
    Pro Tip: A 9x13-inch baking sheet works well for thin-crust pizza. If the dough resists rolling, cover it with a kitchen towel and let it rest for 10 minutes before trying again.
  • Pinch or fold the edges to form a crust.
  • Use a fork to poke holes across the dough to prevent bubbles from forming during baking.
  • Brush the dough lightly with olive oil. Spread a thin layer of sauce over the dough, leaving about ½ inch 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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code