Mountain Mike's Pizza Copycat Recipe (Crispy Curly Pepperoni) – Make It at Home

 

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Mountain Mike's Pizza Copycat Recipe: How to Make Their Legendary Crispy Curly Pepperoni Pizza at Home

If you've been anywhere near food Twitter, TikTok, or Google Trends lately, you've probably noticed Mountain Mike's Pizza popping up everywhere. Between the brand hitting its 300th location milestone, winning a major franchise industry award, and going viral over and over for one very specific thing — their crispy, curly pepperoni — it's officially having a moment.

And honestly? I get it. There's something about pepperoni that curls up into these little crispy cups, holding a pool of golden, spicy oil in the middle, that just hits different. It's not your average flat pepperoni slice. It's crunchy at the edges, slightly charred, and it makes an already-good pizza feel like an event.

So instead of just admiring it from afar (or waiting for a location to open near me), I decided to figure out how to recreate that Mountain Mike's magic in my own kitchen. Turns out, you don't need a pizza chain's dough recipe or a commercial oven to get shockingly close. You just need the right pepperoni, the right bake temperature, and a little patience with the crust.

This post walks you through exactly how to make a homemade version of Mountain Mike's-style pizza — thick, chewy crust, classic red sauce, whole-milk mozzarella, and that unmistakable curly pepperoni on top.

Why Is Mountain Mike's Pizza Trending Right Now?

A few things have converged to put this West Coast chain back in the spotlight:

• It just celebrated Pi Day with a viral $3.14 pizza deal for loyalty members
• It was named a 2026 TopScore FUND Award winner for franchise strength
• It crossed 300 locations nationwide and keeps expanding into new states
• Its "legendary crispy, curly pepperoni" has become genuinely Instagram-famous, with the pepperoni cups going viral for how they crisp up and hold little pools of oil

All of that buzz has people searching for the chain, the menu, and — naturally — how to make something similar at home. That's exactly what this recipe is for.

What Makes This Pizza Different From a Regular Pepperoni Pizza

The secret isn't complicated, it's just specific:

1. The pepperoni itself. You want a "cup and char" style pepperoni — thicker cut, natural casing — not the thin, floppy deli-style rounds. This is the single biggest factor in getting that curl.
2. High, dry heat. The oven needs to be hot enough to render the fat quickly and crisp the edges before the pepperoni goes limp.
3. A sturdy, slightly thick crust. Mountain Mike's is known for generous, hearty pizzas, not paper-thin New York slices. A pillowy, chewy base holds up to the toppings.
4. Whole-milk mozzarella. Not part-skim. The extra fat content gives you that stretchy, rich melt.

Once you nail those four things, you're 90% of the way there.

Mountain Mike's-Style Copycat Pizza Recipe

Ingredients

For the dough (makes one 12–14 inch pizza):

• 2 ½ cups (310g) bread flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup (240ml) warm water

For the sauce:

• 1 cup canned crushed tomatoes
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp salt
• Pinch of sugar (cuts the acidity)

For the topping:

• 2 cups shredded whole-milk mozzarella
• 1 cup cup-style pepperoni (look for "old world" or "cup and char" pepperoni at the grocery store — this is the key ingredient)
• Optional: a light drizzle of chili-infused olive oil after baking, for extra heat and shine

Instructions

Step 1: Make the dough Mix warm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes until foamy. Add flour, salt, and olive oil, then knead for about 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled.

Step 2: Make the sauce While the dough rises, combine crushed tomatoes, olive oil, garlic, oregano, basil, salt, and sugar in a bowl. No cooking needed — this is a simple, uncooked pizzeria-style sauce that cooks right on the pie.

Step 3: Preheat everything Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. The hotter and more preheated your surface, the crispier your crust and pepperoni will be.

Step 4: Shape the dough Punch down the risen dough and stretch it out by hand into a 12–14 inch round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin — hand-stretching keeps the air bubbles that give you that chewy texture.

Step 5: Assemble Spread the sauce evenly, leaving a border for the crust. Add the mozzarella first, then generously layer the cup-style pepperoni on top — don't be shy, this pizza is meant to be loaded.

Step 6: Bake Transfer the pizza onto the preheated stone or sheet. Bake for 10–13 minutes, watching closely in the last few minutes. You'll know it's ready when the pepperoni cups have curled up, crisped at the edges, and gone slightly golden-brown with visible oil pooling in the centers.

Step 7: Rest and serve Let the pizza rest for 3–5 minutes before slicing — this keeps the cheese from sliding off. Drizzle with chili oil if you're feeling fancy, slice, and serve hot.

Tips for Getting That Signature Curl

• Cup-style pepperoni is non-negotiable. Regular flat pepperoni will lie flat no matter how hot your oven is.
• Don't overcrowd with sauce — a thinner, drier sauce layer helps the crust stay crisp underneath all that cheese and pepperoni.
• If your oven doesn't reach 500°F, use the broiler for the last 1–2 minutes to help the pepperoni crisp up at the end.
• A pizza stone genuinely makes a difference here. It mimics the high, steady heat of a commercial deck oven far better than a regular baking sheet.

Frequently Asked Questions

What is Mountain Mike's Pizza known for? It's best known for its "legendary crispy, curly pepperoni" — a thicker-cut pepperoni that curls and crisps in the oven, plus its generous, family-style pizzas and long-running all-you-can-eat lunch buffet.

Can I use regular pepperoni instead of cup-style? You can, but you won't get the same curled, crispy texture. Cup-style or "old world" pepperoni is what creates that signature look and crunch.

Can I make this pizza ahead of time? The dough can be made a day ahead and refrigerated after the first rise — just let it come to room temperature before shaping. The assembled pizza is best baked fresh.

Final Thoughts

You don't need to live near a Mountain Mike's location to enjoy what's made it so popular right now. With the right pepperoni and a hot oven, this copycat version brings that same crispy-curly, cheesy, saucy comfort straight to your kitchen — and it's honestly become one of my new go-to weeknight pizzas.

If you try this recipe, save this for later and let me know how your curl turned out!