Pepperoni Pizza Recipe
Make Pepperoni Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Finishing
Method
Dough
- 1
Activate yeast and mix dough
In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy. In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- 2
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
- 3
- 4
Punch down and rest
Punch down the risen dough to release air. For a single large pizza, shape into a ball and let rest 10 minutes. For two thinner pizzas, divide into two equal pieces and let rest 10 minutes.
Sauce
- 5
Prepare sauce
While the dough rises (or during the final rest), combine crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, salt, pepper, and optional sugar in a bowl. Stir until thoroughly combined. Taste and adjust seasoning. No need to cook; this is a quick pizza sauce. If you prefer a thicker, cooked sauce, simmer on low for 10 minutes and cool before using.
Assemble and bake
- 6
Preheat oven and prepare surface
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat the oven to 475°F (245°C) and use a baking sheet.
- 7
Shape dough
On a lightly floured surface or sheet of parchment, stretch or roll the dough into a 12–14 inch round for a single pizza (or two 10–11 inch rounds if divided). Work from the center outward, leaving a slightly thicker rim for the crust. If dough resists, let it rest 5 minutes and continue stretching.
- 8
Add sauce and cheese
Transfer the stretched dough to a pizza peel dusted with semolina or cornmeal, or leave on the parchment. Spoon about 3/4 cup of the prepared sauce onto the center and spread evenly, leaving a 1/2–3/4 inch border. Evenly sprinkle the shredded mozzarella (about 2 cups) over the sauce.
- 9
Top with pepperoni
Arrange pepperoni slices evenly over the cheese, overlapping slightly as desired. For extra crisp edges, place some pepperoni at the very edge of the crust. Sprinkle grated Parmesan and optional red pepper flakes if using. Brush the exposed crust lightly with 1 teaspoon olive oil.
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbly and starting to brown. Rotate once halfway through for even browning if necessary.
- 11
Finish and rest
Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice and serve.