If the words “Domino’s night” spark memories of late-night gaming marathons, study breaks, or just sheer relief from cooking, this Domino’s Pepperoni Pizza copycat is here to bring that nostalgic joy straight into your own kitchen. It’s got that unmistakable garlic-oil rim, a sauce that’s sweet and herby without being overbearing, stretchy mozzarella, and those perfectly oily, curled-up pepperoni slices that almost crackle on the edges.
Whether you’re craving a DIY pizza night or just tired of waiting for delivery that never arrives hot enough, this homemade Domino’s Pepperoni Pizza hits every familiar note: golden crust, deep tomato richness, and that fast-food aroma you can’t replicate unless you know exactly what goes into it. Now you do.
Table of Contents
How to make Domino’s Pepperoni Pizza at home
The secret is in the layering. Start with a cold-fermented dough, aged at least 48 hours in your fridge for that soft crumb and chewy bottom. Sauce it edge-to-edge with a tomato paste base that leans sweet and garlicky. Load it with low-moisture part-skim mozzarella and evenly space the pepperoni slices for that classic tiled look. Bake hot on a screen or stone, then brush the crust with garlic oil and parmesan to unlock the full Domino’s vibe.
Nutrition facts (per 12″ pizza, Hand Tossed)
Calories: 2,160
Total Fat: 98 g
Saturated Fat: 42 g
Carbohydrates: 210 g
Sugar: 14 g
Protein: 96 g
(Estimates based on official Domino’s nutrition data)
Ingredients (1 medium 12-inch pizza)
Prep Time: 15 minutes (plus dough resting)
Cook Time: 7–9 minutes
Total Time: ~3 days (with dough fermentation)
Servings: 2–3
For the dough (make 2 × 12″ dough balls)
- 500 g bread flour (or all-purpose)
- 290 g cold water (58% hydration)
- 15 g sugar
- 10 g salt
- 10 g neutral oil (soybean or canola)
- 3 g instant yeast
For the sauce
- 100 g tomato paste
- 120 g water
- 1½ tsp sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried marjoram
- ½ tsp salt
- 1 tsp neutral oil
For the toppings
- 216 g low-moisture part-skim mozzarella (shredded)
- 56 g pepperoni slices (about 28 pieces)
For the crust finish
- 2 tbsp neutral oil
- ¼ tsp garlic powder
- 1 tbsp finely grated parmesan
- Pinch of dried parsley (optional)
Tools you’ll need
- Kitchen scale (for accuracy)
- Stand mixer (or your hands and patience)
- Large mixing bowl
- Dough scraper or spatula
- Pizza screen or perforated pan (recommended)
- Pizza stone or steel (optional but ideal)
- Pizza peel or baking sheet
- Oven preheated to 500–550°F (260–285°C)
- Pastry brush (for crust oil)
- Cooling rack or cutting board
Instructions
Make the dough (2–3 days ahead)
- Mix & knead. Combine flour, sugar, salt, and yeast. Add water and oil. Mix until a shaggy dough forms. Knead 8–10 minutes until smooth.
- Divide & ball. Divide into two equal balls (~400–420 g each). Place in lightly oiled containers.
- Cold ferment. Refrigerate for 48–72 hours, tightly covered.
Make the sauce (can be made in advance)
- Whisk it all. Combine tomato paste, water, sugar, garlic powder, herbs, salt, and oil in a bowl. Adjust water for desired thickness. Store in fridge for up to 5 days.
Assemble and bake
- Preheat. Heat oven to 500–550°F with stone or steel inside if using.
- Stretch dough. Remove dough from fridge 1 hour before baking. Stretch to a 12″ round on a floured surface. Transfer to a pizza screen or parchment.
- Sauce & cheese. Spread 120 g sauce edge-to-edge. Top with shredded mozzarella.
- Add pepperoni. Place 28 pepperoni slices evenly, leaving slight space between each one.
- Bake. Slide pizza (on screen or parchment) onto stone. Bake 7–9 minutes until cheese is bubbly and rim is golden.
- Finish crust. Mix oil, garlic powder, parmesan, and parsley. Brush crust edges after baking. Let rest 2 minutes before slicing.
Tips
- Dough flavor gets better with time. Don’t skip the cold ferment, 2–3 days makes all the difference.
- Don’t over-sauce. Domino’s style uses ~120 g for a 12″ pizza, so the crust doesn’t get soggy.
- Use a screen or perforated pan. It gives that Domino’s-style thin but crisp bottom.
- Brush the crust! That garlic-parmesan finish gives the pizza its unmistakable scent and flavor.
What to serve with
Classic Domino’s-style sides
• Stuffed cheesy bread. Stretch some leftover dough into a flatbread, stuff it with cheese, fold it, and bake. Slice into strips. It’s basically a garlic breadstick’s cooler cousin.
• Garlic dipping sauce. Whisk melted butter, a pinch of garlic powder, and a drop of oil for that familiar cup of gold.
• Cinnamon breadsticks. Use dough scraps for sweet dessert sticks with cinnamon sugar and a drizzle of icing.
Fresh and crunchy
• Garden salad with ranch. Domino’s-style pizza is salty, cheesy, and hot. A cool, crisp salad with ranch dressing refreshes your palate between bites.
• Cucumber tomato salad. A zippy side of cucumbers, cherry tomatoes, and vinegar keeps things light.
• Apple slices or grapes. Sounds odd, but sweet fruit balances all that rich pepperoni goodness like magic.
Movie-night companions
• Root beer floats. Sweet, creamy, bubbly, nostalgia in a glass.
• Mozzarella sticks. Because one kind of cheese is never enough.
• Popcorn or kettle chips. A light, salty snack to munch between slices or after dinner.
Variations
Extra cheese version
Go full “Extra Cheese” mode with 50% more mozzarella. Make sure to watch the bake, cheese will brown faster and bubble more.
Thin crust version
Roll dough very thin (under ⅛ inch), skip the rim, and bake at 500°F directly on a stone or steel for 6–7 minutes. You’ll get that crispy Domino’s Crunch Thin Crust vibe.
Stuffed crust style
Wrap string cheese inside the outer edge before folding and sealing the crust rim. It’s not a Domino’s menu item, but it brings big stuffed crust energy.
Ultimate Pepperoni Clone
Add a dusting of dried oregano and marjoram over the pepperoni before baking, and double the amount of pepperoni. This mimics their “Ultimate Pepperoni” edition.
Mini personal pizzas
Divide the dough ball into quarters and make 6″ personal pizzas. Great for parties or build-your-own pizza nights.
Ingredient substitutes
Dough
Original: Bread flour
Substitutes: All-purpose flour (softer crumb), 00 flour (lighter texture), or gluten-free blend (adjust hydration)
Tomato Sauce
Original: Tomato paste-based sweet garlic herb blend
Substitutes: Canned pizza sauce with added garlic and sugar, marinara (reduced), or even blended jarred pasta sauce in a pinch
Mozzarella
Original: Low-moisture part-skim mozzarella
Substitutes: Whole milk mozzarella (more melt and fat), pre-shredded pizza cheese blend, or dairy-free mozzarella shreds
Pepperoni
Original: Pork and beef slices, 2g each
Substitutes: Turkey pepperoni, salami slices, or vegan pepperoni (for meat-free options)
Garlic oil crust finish
Original: Oil with garlic powder, parmesan, and parsley
Substitutes: Melted butter with minced garlic, or olive oil with dried Italian herbs and a sprinkle of nutritional yeast
Ingredients
- For the dough (make 2 × 12" dough balls)
- 500 g bread flour (or all-purpose)
- 290 g cold water (58% hydration)
- 15 g sugar
- 10 g salt
- 10 g neutral oil (soybean or canola)
- 3 g instant yeast
- For the sauce
- 100 g tomato paste
- 120 g water
- 1½ tsp sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried marjoram
- ½ tsp salt
- 1 tsp neutral oil
- For the toppings
- 216 g low-moisture part-skim mozzarella (shredded)
- 56 g pepperoni slices (about 28 pieces)
- For the crust finish
- 2 tbsp neutral oil
- ¼ tsp garlic powder
- 1 tbsp finely grated parmesan
- Pinch of dried parsley (optional)
Instructions
Make the dough (2–3 days ahead)
-
Mix & knead. Combine flour, sugar, salt, and yeast. Add water and oil. Mix until a shaggy dough forms. Knead 8–10 minutes until smooth.
-
Divide & ball. Divide into two equal balls (~400–420 g each). Place in lightly oiled containers.
-
Cold ferment. Refrigerate for 48–72 hours, tightly covered.
Make the sauce (can be made in advance)
-
Whisk it all. Combine tomato paste, water, sugar, garlic powder, herbs, salt, and oil in a bowl. Adjust water for desired thickness. Store in fridge for up to 5 days.
Assemble and bake
-
Preheat. Heat oven to 500–550°F with stone or steel inside if using.
-
Stretch dough. Remove dough from fridge 1 hour before baking. Stretch to a 12" round on a floured surface. Transfer to a pizza screen or parchment.
-
Sauce & cheese. Spread 120 g sauce edge-to-edge. Top with shredded mozzarella.
-
Add pepperoni. Place 28 pepperoni slices evenly, leaving slight space between each one.
-
Bake. Slide pizza (on screen or parchment) onto stone. Bake 7–9 minutes until cheese is bubbly and rim is golden.
-
Finish crust. Mix oil, garlic powder, parmesan, and parsley. Brush crust edges after baking. Let rest 2 minutes before slicing.
Notes
Calories: 2,160 Total Fat: 98 g Saturated Fat: 42 g Carbohydrates: 210 g Sugar: 14 g Protein: 96 g (Estimates based on official Domino’s nutrition data)
