Pepperoni Pizza (halal) Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium for 6–8 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.

Sauté garlic

While the dough rises, heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant but not browned.

Simmer sauce

Add crushed tomatoes and tomato paste to the pan, stir to combine. Add dried oregano, dried basil, salt, black pepper, and sugar (if using). Simmer gently for 10–12 minutes to thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest setting (450–500°F).

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. Divide into one large pizza (or two smaller) as desired. Using your hands or a rolling pin, stretch or roll into a 12–14 inch circle for a single large pizza. Dust a pizza peel or another inverted baking sheet with cornmeal or flour.

Build pizza

Transfer shaped dough to the prepared peel or baking sheet. Brush the outer 1/2 inch of the crust lightly with 1 tablespoon olive oil. Spread a thin, even layer of tomato sauce over the dough, leaving the edge for the crust. Sprinkle shredded mozzarella evenly over the sauce. Arrange halal pepperoni slices over the cheese. Sprinkle grated Parmesan and red pepper flakes if using.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and cheese is bubbly and starting to brown. Baking time will vary by oven and thickness of dough—start checking at 8 minutes.

Finish and rest

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using. Slice and serve hot.

Cut into 8 slices. Serve immediately with extra red pepper flakes and grated Parmesan on the side.