Pepperoni & Peppers Recipe

Mix and proof

In a large bowl combine 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp fine salt and 1 tsp sugar. Stir to combine. Make a well in the center. Add 1 cup warm water (about 105–110°F / 40–43°C) and 1 tbsp extra-virgin olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. Alternatively use a stand mixer with dough hook on medium speed for 6–7 minutes. Dough should be slightly tacky but not sticky; add up to 2 tbsp flour if too sticky.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes. (For greater flavor, refrigerate covered for 8–24 hours and bring back to room temperature before shaping.)

Preheat oven to 500°F (260°C). If using a pizza stone or steel, place it in the oven while preheating. If using a baking sheet, invert it and place in oven to preheat.

Once dough has risen, punch down gently and divide into two equal pieces for two 10–12 inch pizzas or keep whole for one large pizza. On a lightly floured surface or on semolina-dusted parchment, stretch or roll the dough to desired thickness, leaving a slightly thicker rim for the crust.

Transfer stretched dough to a pizza peel or sheet of parchment dusted with 1–2 tbs semolina or cornmeal to prevent sticking.

In a small bowl combine 1 cup canned crushed tomatoes, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper and 1 tsp olive oil. Stir until well combined. Taste and adjust seasoning as needed. The sauce is intentionally modest so it doesn't make the crust soggy.

Prepare peppers and onion: thinly slice 1/2 red, 1/2 green and 1/2 yellow bell pepper (or a total of about 1.5 cups sliced peppers) and 1/4 red onion. If you prefer mellower peppers, toss slices in 1 tsp olive oil and sauté in a skillet over medium heat 3–4 minutes until slightly softened; otherwise use raw for crunch and color.

Assemble pizza: Spread a thin, even layer of the prepared sauce over the dough, leaving about a 1/2-inch border. Sprinkle 1–1/2 to 2 cups shredded mozzarella evenly over the sauce.

Distribute pepperoni slices (about 20) evenly across the cheese. Arrange the sliced bell peppers and red onion over the pepperoni, spacing so the toppings are balanced. Sprinkle 1/2 tsp crushed red pepper flakes evenly if using, and 2 tbs grated Parmesan if desired.

Bake: Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbly and slightly browned.

Finish and serve: Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves (6) over the top. Let cool slightly, slice, and serve hot.