Pepperoni Pizza

Yes. After the first rise, wrap the dough tightly and refrigerate for up to 24 hours or freeze for up to 3 months. Thaw frozen dough in the fridge overnight, then let it come to room temperature for 30 minutes before stretching.

Use standard sliced deli pepperoni sold in the meat aisle—the thinner the slice, the crispier it will get. Avoid thick-cut pepperoni or whole peppercinis, which won't crisp up as well.

The oven may not be hot enough. Ensure it reaches 250°C and is fully preheated before baking. Also avoid layering pepperoni too densely or using thick slices—they need direct contact with the hot oven to render fat and crisp.

Not recommended for pepperoni pizza. Fresh mozzarella releases too much water and won't brown as well. Low-moisture mozzarella melts more evenly and browns nicely, creating that classic cheese layer.

Serve with garlic knots, breadsticks, or a simple garden salad with Italian dressing. A cold soda or cold beer pairs perfectly.

Store cooled pizza in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 6–8 minutes or in a dry skillet over medium heat for 2–3 minutes per side. The pepperoni will recrisp as it reheats.