Pepperoni Or Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or use a stand mixer with dough hook until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in mixer for 4–5 minutes). If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Shape dough into a ball, oil a clean bowl lightly, place dough in bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

After rising, punch dough down and turn onto a lightly floured surface. For one large pizza, stretch or roll dough into a 12–14 inch round. If two smaller pizzas, divide into two equal pieces and shape each. Dust your pizza peel or baking sheet with cornmeal or flour.

Make sauce (can be done while dough rises): In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and optional sugar. Stir, simmer gently for 8–10 minutes to blend flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 475°F (245°C) for at least 30 minutes. If using a home oven without stone, preheat to 500°F (260°C) if possible.

Assemble pizza

Transfer stretched dough to the prepared peel or baking sheet dusted with cornmeal/flour. Lightly brush outer rim with 1 tablespoon olive oil. Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle shredded mozzarella evenly over the sauce. Arrange pepperoni slices across the cheese in a single layer (use more or fewer slices to taste). Sprinkle red pepper flakes if desired.

Bake

Carefully slide the pizza onto the preheated stone or baking sheet. Bake 10–14 minutes until crust is golden and cheese is bubbling and slightly browned at edges. Baking time varies with oven temperature and stone; watch closely after 8 minutes.

Finish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Tear and scatter fresh basil leaves on top if using. Slice and serve warm.