This is the American classic with the crispy cup-and-char pepperoni everyone fights over. The secret is natural-casing pepperoni that curls into crispy grease-pooled cups in the oven. Double cheese (mozzarella plus a little cheddar), golden crust. Ninety minutes, makes two pizzas. Better than any chain.
Fun fact: "cup-and-char" pepperoni is the holy grail of American pizza. It happens with natural-casing pepperoni sliced thick — the casing shrinks faster than the meat in the oven, curling each slice into a little cup that catches its own grease and crisps. Old-school New York and New Jersey pizzerias have always used it; it went viral on food TikTok around 2020.
Why this recipe works
- NATURAL-CASING pepperoni. Boar's Head or Vermont Smoke & Cure natural-casing pepperoni is what curls into crispy cups. Flat deli pepperoni won't.
- CHEESE UNDER AND OVER. A little cheese under the pepperoni anchors it; the rest on top. Layering gives full coverage.
- THICK slices. Thin pepperoni burns. 1/8-inch thick slices curl into cups without cremating.
Nutrition information
- Calories: 720 kcal per serving
- Protein: 34 g
- Carbohydrates: 70 g
- Fat: 34 g
- Saturated Fat: 15 g
- Sodium: 1,620 mg
Pro tips for the best cheese and pepperoni pizza
- LOW-MOISTURE mozzarella for pepperoni pizza. Fresh mozzarella is too wet under all that pepperoni grease. Use the block, shredded.
- PAR-COOK pepperoni for extra crisp. Microwave the slices 30 seconds on a paper towel before topping to render some grease first.
- DON'T OVERLOAD. 16-20 pepperoni slices per pizza is plenty. More = greasy and soggy.
- HOT HONEY drizzle. A drizzle of hot honey after baking is the trendy upgrade — sweet-spicy against the salty pepperoni.
Frequently asked questions
Where do I find natural-casing pepperoni?
Deli counter (ask for natural-casing) or order online. Boar's Head and Vermont Smoke & Cure are reliable. Worth it for the cups.
Can I use pre-made dough?
Yes — store-bought dough or even naan/flatbread works for a quick version.
How do I store leftovers?
2 days fridge. Reheat in a skillet (crispy bottom) or air fryer, not the microwave (soggy).
Can I freeze it?
Yes — freeze baked slices, reheat in a 400°F oven for 8 minutes.
Why won't my pepperoni cup?
You used flat deli pepperoni or sliced it too thin. Natural-casing + thick slices = cups.
