Pepperoni Recipe

Activate Yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C) and sugar, then sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until foamy.

In a mixing bowl combine flour and salt. Add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 4–6 minutes.

Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.

After rising, punch down the dough, shape into a ball, and let rest 10 minutes before rolling.

In a small saucepan, heat 1 tsp olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant; do not brown.

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, red pepper flakes, salt, black pepper, and optional sugar. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Taste and adjust seasoning (salt, sugar, or red pepper) as needed. Sauce can be made ahead and refrigerated for up to 3 days.

Preheat your oven to its highest setting (usually 500–550°F / 260–290°C). If using a pizza stone, place it in the oven while preheating; preheat at least 30 minutes. If using a baking sheet, lightly oil it and preheat oven to 500°F.

On a lightly floured surface, roll or stretch the rested dough into a 12-inch round, about 1/4-inch thick. Transfer to a piece of parchment paper or a well-floured pizza peel.

Brush the dough edge lightly with 1 tsp olive oil to help browning.

Spread about 3/4 cup of the cooled signature sauce evenly over the dough, leaving a 1/2-inch rim for the crust.

Sprinkle the shredded mozzarella evenly over the sauced dough, leaving a small border around the edge.

Top generously with approximately 40 slices of pepperoni, overlapping slightly to create "loads" of pepperoni.

If using, sprinkle grated Parmesan over the top.

Using the pizza peel, slide the pizza (on parchment) onto the preheated pizza stone or place the baking sheet in the oven. Bake 8–12 minutes on a stone at highest heat, or 12–15 minutes on a baking sheet, until crust is golden and cheese is bubbly and beginning to brown.

Remove pizza from oven. Let rest 2–3 minutes, then top with fresh basil leaves if desired. Slice and serve.