Pepperoni Recipe

Proof yeast

In a measuring cup, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. With mixer running on low, add yeast mixture and olive oil. Mix until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If mixing by hand, turn dough onto floured surface and knead 8–10 minutes.

Form dough into a ball, lightly oil the inside of a bowl, place dough seam-side down, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch dough down, divide if making two pizzas, and rest 10 minutes before shaping.

While dough rises, make the sauce. In a small bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, red pepper flakes, salt and olive oil. Stir until smooth. Taste and adjust salt or herbs. No cooking required for a fresh pizza sauce; refrigerate until ready to use.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating for at least 30 minutes. If using a baking sheet, place it in the oven to heat as well or prepare it lightly oiled.

On a lightly floured surface, stretch or roll the rested dough into a 12–14-inch round (or two 10–12-inch rounds). Transfer dough to a piece of parchment or a lightly floured pizza peel.

Spread a thin, even layer of sauce over the dough, leaving a 1/2–3/4-inch border for the crust. Use about 1/2 cup sauce for a 12-inch pizza.

Distribute shredded mozzarella evenly over the sauce (about 1–1.25 cups per 12-inch pizza). Sprinkle grated Parmesan over the top.

Arrange pepperoni slices evenly atop the cheese. For a crispier pepperoni, place slices slightly overlapping and avoid burying them under too much cheese.

Slide pizza (with parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F, until crust is golden and cheese is bubbly and beginning to brown. Rotate once halfway if your oven cooks unevenly.

If desired, during the last 1–2 minutes, broil on high to char edges lightly—watch closely to prevent burning.

Remove pizza from oven, let rest 2–3 minutes. Sprinkle crushed red pepper or torn fresh basil leaves if using. Slice and serve.