Deluxe Pepperoni Recipe

Mix and Activate

In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Make a well and add 1.25 cups warm water (100–110°F / 38–43°C) and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). If dough is sticky, add up to 2 tbsp more flour a little at a time.

First Rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

While dough rises, make the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 tsp minced garlic and cook 20–30 seconds until fragrant. Add 1 cup crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Stir, bring to a gentle simmer, and cook 8–10 minutes to meld flavors. Remove from heat and let cool to room temperature.

Preheat

Place a pizza stone or overturned baking sheet on middle rack and preheat oven to 500°F (260°C) at least 45 minutes before baking. If using a pizza oven, follow manufacturer instructions.

Prepare crust: Punch down risen dough and divide for one large (12–14") pizza. On a lightly floured surface, stretch or roll dough into a 12–14 inch round, leaving a slightly raised rim for the crust. Transfer to a pizza peel or baking sheet dusted with 2 tbsp cornmeal or semolina to prevent sticking.

Brush the outer rim lightly with 1 tbsp olive oil to help browning.

Spread sauce: Use about 3/4 to 1 cup of prepared sauce and spread evenly over the dough, leaving the rim uncovered.

Add cheese and pepperoni layers to create the 'Triple Pepperoni' effect: First, sprinkle 2 cups shredded mozzarella evenly over the sauce. Second, layer 1 cup of regular sliced pepperoni across the cheese. Third, add another 1 cup shredded mozzarella on top of that pepperoni layer. Fourth, scatter 1 cup spicy pepperoni slices. Fifth, place the 1/2 cup larger pepperoni cups or oversized slices in a single layer so they crisp and curl. If using fresh mozzarella, tuck slices lightly among the layers (use about 1 cup). Finish with remaining 1 cup shredded mozzarella so cheese blankets the top and seals the pepperoni layers. Sprinkle 1/4 cup grated Parmesan and 1/2 tsp red pepper flakes evenly over the pizza.

Bake: Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and pepperoni edges are crisp and cheese is bubbly and lightly browned. Baking time will vary by oven and stone temperature.

Rest and garnish: Remove pizza from oven and let rest 2–3 minutes. If desired, tear and scatter fresh basil leaves over the top. Slice and serve hot.

Storage: Refrigerate leftover slices in an airtight container up to 3 days. Reheat in a 375°F oven on a sheet for 6–8 minutes to restore crispness.