Slice Of Pepperoni / Italian Sausage Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Shape

Punch down the risen dough and divide if making multiple pizzas. For a single large 12–14" pizza (about 4–6 slices) use the full dough. On a cornmeal-dusted pizza peel or baking sheet, stretch or roll dough to about 12" round, leaving a slightly thicker edge for the crust.

Make the sauce while the dough rises: In a small saucepan heat 1 teaspoon olive oil over medium heat, add the minced garlic and sauté 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 sugar if using. Simmer over low heat 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cook sausage

While the dough finishes rising, heat a small skillet over medium heat. Crumble the Italian sausage (removed from casing) into the skillet and cook until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate. If using spicy sausage and you want milder flavor, blot additional fat.

Assemble pizza

Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. Brush the dough edge lightly with a little olive oil. Spread a thin, even layer of prepared sauce over the dough, leaving the crust exposed (about 1/2" border). Evenly sprinkle the shredded mozzarella over the sauce. Distribute cooked sausage crumbles across the cheese, then arrange pepperoni slices on top. Sprinkle red pepper flakes if desired and finish with grated Parmesan.

Bake the pizza on the preheated stone or sheet for 10–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned at the edges. If you prefer crispier pepperoni edges, tent the pizza under the broiler for 30–60 seconds while watching carefully.

Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with the remaining tablespoon of olive oil and scatter torn fresh basil or oregano leaves. Sprinkle additional Parmesan if desired.

Slice into 6–8 slices and serve warm. Store leftover slices refrigerated in an airtight container for up to 3 days; reheat in a hot oven or skillet to crisp the crust.