Triple Pepperoni Pizza Recipe

This ultimate Triple Pepperoni Pizza is made with a chewy pizza dough, a simple tomato sauce, low-moisture mozzarella cheese, large deli-style pepperoni, classic cup-and-char pepperoni, and zesty mini pepperoni. This recipe creates a perfectly crispy crust absolutely loaded with savory, cheesy, and slightly spicy flavor in every single bite. It’s the perfect main course for a fun family pizza night or a game day feast, making one large pizza that serves 3-4 people.

Triple Pepperoni Pizza Ingredients

For the Pizza Dough:

• 1 ball (16 oz) pizza dough, store-bought or homemade
• 1 tbsp all-purpose flour, for dusting

For the Toppings:

• 1/2 cup pizza sauce
• 8 oz low-moisture mozzarella cheese, shredded
• 2 oz large deli-style pepperoni slices
• 2 oz classic cup-and-char pepperoni slices
• 2 oz mini pepperoni slices
• 1 tsp dried oregano (optional)
• Red pepper flakes, for serving (optional)

How To Make Triple Pepperoni Pizza

1. Preheat your oven: Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to its highest setting, typically 500-550°F (260-290°C), for at least 45 minutes.
2. Stretch the dough: On a lightly floured surface, gently stretch the pizza dough into a 12 to 14-inch circle. Place the stretched dough on a piece of parchment paper or a lightly floured pizza peel.
3. Add sauce and cheese: Spread the pizza sauce evenly over the dough, leaving about a 1/2-inch border for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce.
4. Layer the pepperoni: Arrange the three types of pepperoni over the cheese. Start with the large deli-style slices on the bottom, then add the classic cup-and-char pepperoni, and finally, sprinkle the mini pepperoni to fill in the gaps.
5. Bake the pizza: Carefully slide the pizza (with the parchment paper, if using) onto the hot pizza stone or steel. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. Rest and serve: Carefully remove the pizza from the oven. Let it rest for a couple of minutes before slicing and serving. Sprinkle with dried oregano or red pepper flakes if desired.

Recipe Tips

• Use High Heat: A very hot oven is the key to a crispy pizza crust that rivals a pizzeria. Make sure your pizza stone or steel is fully preheated before launching the pizza.
• Choose Low-Moisture Mozzarella: Fresh mozzarella contains a lot of water, which can make your pizza soggy. Low-moisture mozzarella, sold in blocks or pre-shredded, melts beautifully without releasing excess water.
• Don’t Overload with Sauce: Use just enough sauce to lightly cover the surface. Too much sauce will create a soggy center and prevent the crust from crisping up properly.
• Layer Pepperoni for Flavor and Texture: Placing the large slices on the bottom creates a savory base, while the cup-and-char pepperoni on top gets wonderfully crispy edges. The minis ensure you get pepperoni in every bite.

What To Serve With Triple Pepperoni Pizza

This Triple Pepperoni Pizza is a hearty meal on its own, but it pairs perfectly with classic pizzeria sides. Serve it with a simple Caesar salad or a fresh garden salad with Italian vinaigrette to cut through the richness. Garlic knots or cheesy breadsticks are fantastic for dipping into extra marinara sauce. For a full game-day spread, add some crispy chicken wings and a bowl of ranch or blue cheese dressing.

How To Store Triple Pepperoni Pizza Leftovers

Refrigerate: Store leftover pizza slices in an airtight container or wrap them tightly in aluminum foil. They will stay fresh in the refrigerator for up to 3 days. For best results, reheat slices in an air fryer or on a skillet to re-crisp the crust. Freeze: For longer storage, you can freeze the pizza. Wrap individual slices tightly in plastic wrap and then in a layer of aluminum foil. Store them in the freezer for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven until hot and crispy.

Triple Pepperoni Pizza Nutrition Facts

• Serving Size: 1 slice (1/8th of a 14-inch pizza)
• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 950mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 17g

Frequently Asked Questions

• What are the best three types of pepperoni to use? The “triple” in this recipe refers to using three different styles for texture and flavor. We recommend large, thin deli slices for coverage, a classic “cup-and-char” pepperoni that curls up and gets crispy, and mini pepperoni to fill in all the gaps.
• Can I use store-bought pizza dough? Absolutely! Good quality store-bought dough is a fantastic time-saver. Let it sit at room temperature for about 30 minutes before stretching, as this will make it more pliable and easier to work with.
• My pizza crust came out soggy. What went wrong? A soggy crust is usually caused by one of three things: the oven wasn’t hot enough, you used too much sauce, or you used a cheese with high water content (like fresh mozzarella). Ensure your oven and pizza stone are fully preheated for a crispier result.

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