Og Pepperoni Recipe

Bloom the yeast: pour warm water (75–115°F / 24–46°C) into a small bowl, stir in sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Combine flour and salt in a large bowl. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 more tablespoons flour, a little at a time.

Form dough into a ball, coat lightly with a teaspoon of olive oil, place in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes.

After rising, punch down dough and form into a tight ball. Let rest 10 minutes before stretching and shaping into a 12-inch round on a cornmeal-dusted peel or baking sheet.

Combine the crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, sugar, salt, black pepper, and 1/2 teaspoon olive oil in a small bowl. Taste and adjust seasoning as needed.

If time allows, let the sauce sit 15–30 minutes for flavors to meld. This is a quick no-cook pizza sauce designed for immediate use; it should be slightly thick so it doesn't make the crust soggy.

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone, place it on the middle rack while the oven preheats for at least 30 minutes. If using a baking sheet, preheat the sheet or just use it room temperature with a very hot oven.

Stretch the dough into a 12-inch circle on a lightly floured surface or on a cornmeal-dusted pizza peel/baking sheet. Aim for a slightly thicker rim for a traditional crust.

Brush the crust edge lightly with the 1/2 tablespoon olive oil to promote browning.

Spread about 1/3 to 1/2 cup of the sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Evenly distribute the 1.5 cups shredded mozzarella over the sauce. Make sure cheese covers the sauce but isn't piled too high—this helps the pepperoni crisp correctly.

Arrange the pepperoni slices evenly across the pizza, overlapping slightly if you like more coverage. Use about 18–22 slices depending on size to cover a 12" pizza.

If using, sprinkle the grated Parmesan and a pinch of crushed red pepper flakes over the top.

Transfer the pizza to the preheated stone or baking sheet. Bake until the crust is golden with some charred spots and the cheese is bubbly and beginning to brown, 8–12 minutes at 500–550°F. Keep an eye after 6 minutes — ovens vary.

For crispier pepperoni, bake 1–2 minutes longer or place under the broiler for 30–60 seconds, watching carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice into 8 slices and serve hot.