Pepperoni Recipe

Activate yeast

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

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead dough

Turn the dough out onto a lightly floured surface and knead about 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch the dough down, divide into 4 equal pieces for medium calzones (or 2 for large). Shape each piece into a smooth ball, cover loosely, and let rest 15–20 minutes to relax the gluten for easier shaping.

Prepare filling components

While dough rests, shred mozzarella, grate Parmesan, and have pepperoni, sauce, basil, and red pepper flakes ready. If pepperoni slices are large, cut into halves so they layer evenly.

Assemble calzones

Preheat oven to 475°F (246°C). Line a baking sheet with parchment paper or lightly oil a pizza stone. On a lightly floured surface, roll each dough ball into a 9–10 inch circle about 1/8–1/4 inch thick. Spoon about 1/4 cup pizza sauce onto one half of each circle, leaving a 1/2-inch border. Sprinkle about 1/2 cup shredded mozzarella over the sauce, then layer 3 oz (about 12–15 slices) pepperoni (or adjust to preference). Sprinkle 1/2 tablespoon grated Parmesan and a few torn basil leaves and a pinch of red pepper flakes if using.

Seal calzones

Brush the exposed border with a little water. Fold the dough over the filling to create a half-moon. Press the edges firmly to seal, then crimp the edge with your fingers or a fork to secure. Use a small knife to cut 2–3 small slits on top to vent steam.

Egg wash and season

Whisk the egg with 1 teaspoon water to make an egg wash. Brush each calzone lightly with the egg wash. Sprinkle the tops with dried oregano and a pinch of coarse salt.

Bake

Place calzones on the prepared baking sheet (or pizza stone) leaving space between them. Bake in the preheated 475°F oven for 12–16 minutes, rotating halfway, until golden brown and the crust is cooked through. If filling bubbles out, remove excess with a spoon to avoid soggy bottoms.

Rest and serve

Let calzones rest on a cooling rack for 5 minutes to set the filling. Serve warm with extra pizza sauce for dipping.