Slice Of Pepperoni Recipe

Activate yeast and mix

In a small bowl, combine warm water and sugar, then sprinkle the active dry yeast over the top. Let sit 5–8 minutes until foamy. In a large bowl, whisk flour and salt. When yeast is foamy, add yeast mixture and olive oil to the flour and stir until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes. Form into a ball, coat lightly with oil, place in a clean bowl covered with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Pre-shape and rest

After rising, punch dough down and transfer to a lightly floured surface. For a single slice-sized thin crust (makes one 10–11 inch pizza or several slices), roll or stretch dough into a 10–11 inch round about 1/8–1/4 inch thick. If you prefer an extra-crispy crust, roll thinner and dock (poke) with a fork. Let rest 10 minutes before topping.

Make the quick sauce while dough rises: In a small bowl, combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper. Stir until smooth. Taste and adjust seasoning. The sauce should be slightly thicker than straight crushed tomatoes so it doesn’t make the crust soggy; add a touch more tomato paste if needed.

Preheat and prepare

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or use a lightly oiled sheet for crisping.

Assemble

Place the stretched dough on a piece of parchment or a well-floured peel. Brush the crust edge lightly with 1 tsp olive oil. Spread about 3–4 tablespoons of the prepared sauce evenly over the dough, leaving a 1/2 inch rim. Sprinkle shredded mozzarella evenly over the sauce (about 1 cup). Arrange 12 thin pepperoni slices on top, slightly overlapping if desired for more coverage. If using, sprinkle 1 tbsp grated Parmesan and a pinch (1/4 tsp) of crushed red pepper flakes.

Bake

Slide pizza (with parchment if used) onto the preheated stone or baking sheet. Bake for 7–10 minutes, rotating once halfway through, until crust is golden and crisp and cheese is bubbling with slight browning. Baking time will vary with oven and thickness — thinner crusts will be closer to 7 minutes.

Remove pizza from oven and let rest 1–2 minutes. If using fresh basil, tear leaves and scatter over the top. Brush the outer crust lightly with a little more olive oil if desired for shine. Let cool another minute, then slice into desired portion(s). Serve hot.