Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms (or use the dough hook on low).

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead with a stand mixer for 6–8 minutes. If dough is too sticky, add flour 1 tablespoon at a time; if too stiff, add small splashes of water.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions. Shape each into a tight ball, place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Prepare mozzarella

Drain fresh mozzarella on paper towels and pat dry. Slice into 1/4" thick rounds or tear into small pieces. If the mozzarella is very wet, press between towels gently to remove excess moisture to prevent soggy pizza.

Prep sauce

If using store-bought marinara that is thin, simmer 5–10 minutes in a small saucepan to reduce moisture. Cool slightly before using. Measure about 3/4 cup per pizza (1.5 cups for two pizzas).

Preheat oven / stone

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes so the stone is very hot. If using a pizza steel, same instructions apply.

Shape dough

On a lightly floured surface (or on parchment), flatten one dough ball with your fingers into a 12" round, leaving a slightly thicker edge for the crust. Stretch by hand or gently roll—avoid tearing. Dust a pizza peel or another inverted baking sheet with cornmeal or semolina to prevent sticking.

Assemble

Transfer the shaped dough to the prepared peel. Spread about 3/4 cup marinara evenly over the surface, leaving a 1/2"–1" border. Distribute fresh mozzarella pieces evenly on top of the sauce. Arrange pepperoni slices evenly over the cheese (use about 15 slices per pizza or to taste). Sprinkle grated Parmesan and red pepper flakes if using. Drizzle with a little olive oil around the crust edge.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway if needed, until the crust is blistered and golden and cheese is bubbling with some light browning. Baking time depends on oven temperature; higher heat = shorter time.

Finish

Remove pizza from oven. Let rest 1–2 minutes, then brush the crust edge lightly with the remaining olive oil and scatter fresh basil leaves on top if desired. Slice and serve hot.

Repeat shaping, topping, and baking steps for the second dough ball. If you need to hold assembled pizzas for a short time before baking, keep them on a peel and refrigerate for up to 30 minutes; longer refrigeration will cause the dough to get cold and tougher to slide.

If you prefer a crisper pepperoni edge, place a few pepperoni slices directly on the stone for 30–60 seconds during the last minute of baking to crisp, or increase oven temperature for the final 1–2 minutes.