Pepperoni Recipe

Mix and proof

In a large bowl combine warm water and sugar, then sprinkle the instant yeast over the top and let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes on medium speed with a stand mixer). The dough should be slightly tacky but not sticky.

Shape dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot for 60–75 minutes or until doubled in size.

After rising, gently deflate the dough and transfer to a floured surface. For one 12–14" pizza, shape into a round and let rest 10 minutes to relax the gluten before stretching. For two smaller pizzas, divide into two and rest 10 minutes.

Make quick pizza sauce

While the dough is rising, warm 1 tsp olive oil in a small saucepan over medium-low heat. Add the minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and optional 1/2 tsp sugar. Simmer gently 8–12 minutes, stirring occasionally, until slightly reduced and thickened. Taste and adjust seasoning. Remove from heat and cool slightly.

Preheat and prepare

Place a pizza stone or heavy baking sheet in the oven on the middle rack and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best crust. Dust a pizza peel or an inverted baking sheet with cornmeal or semolina.

Stretch the dough

On a lightly floured surface, press the rested dough from center outward to flatten, then pick it up and gently stretch with your knuckles rotating to maintain a round shape until you reach ~12–14" (leave a slightly thicker outer edge). Try not to tear the dough.

Transfer the stretched dough to the prepared peel (cornmeal side down). Brush the outer edge lightly with 1 tsp olive oil to help brown the crust.

Spread 1/2 to 3/4 cup of the prepared sauce over the dough leaving a 1/2–1" border. Sprinkle 2 cups shredded mozzarella evenly over the sauce.

Arrange about 20 slices of pepperoni evenly across the cheese. Sprinkle grated Parmesan and crushed red pepper flakes over the top if using.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes until the crust is deeply golden and the cheese is bubbling and starting to brown at the edges. Exact time depends on oven and stone; check at 8 minutes.

If you prefer crispier pepperoni, place the pizza under the broiler for 1 minute at the end to liven up the edges — watch carefully to prevent burning.

Finish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice and serve.

Leftover dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Sauce will keep in the refrigerator for up to 5 days or can be frozen. Reheat leftovers in a hot oven or skillet for best texture.