Costco Pepperoni Pizza
"18 inches of questionable decisions and zero regrets."
Costco Copycat — This is a homemade version of the Costco Food Court item. See it in store →
The Game Plan
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If making your own dough, get it going 1-2 hours ahead so it has time to rise. If using store-bought, pull it out of the fridge 30 minutes before you start so it relaxes and becomes easier to stretch. Cold dough fights back.
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Preheat your oven to 475°F (245°C). If you have a pizza stone, put it on the lowest rack and let it heat for at least 30 minutes. No stone? A sheet pan works — flip it upside down for a flat surface.
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Oil a large sheet pan (the biggest one you have — aim for 18 inches if possible). Dust lightly with cornmeal to prevent sticking.
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Stretch the dough onto the pan, working from the center outward with your fingertips. If it keeps springing back, let it rest 5 minutes and try again. Patience wins here. Don't use a rolling pin — your hands give you better control and keep air in the dough.
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Spread the marinara sauce across the dough in a thin, even layer, leaving about a half-inch border for the crust. Don't overdo the sauce — too much and you'll get a soggy center. About 3/4 cup is the sweet spot.
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Cover the entire surface with mozzarella. Be generous. Be reckless. Channel your inner Costco pizza worker who does not know the meaning of "too much cheese."
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Layer the pepperoni across the top in a single layer. Overlap them a little — you want every single bite to include pepperoni. No bald spots.
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Sprinkle with oregano, garlic powder, and red pepper flakes if using.
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Bake on the lowest rack for 12-15 minutes until the crust is golden, the cheese is bubbly and starting to brown in spots, and the pepperoni edges are curling up and getting crispy.
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Let cool for 3-4 minutes before slicing. Cut into 8 big slices, food-court style. Use a pizza wheel or the biggest knife you own.
