Pepperoni Recipe

Activate yeast & mix

In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine warm water, sugar, and yeast. Stir and let sit 5 minutes until foamy. Add olive oil, then add 2 cups of the flour and the salt. Mix to combine.

Knead

If using a stand mixer, knead on low speed for 4–6 minutes adding remaining flour gradually until the dough pulls away from the bowl and is smooth and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to the remaining flour until you have a smooth elastic dough.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Divide & rest

Punch down the dough. For one large 14–16" pizza or two medium pizzas: shape into desired portions. Cover and let rest 15–20 minutes to relax the gluten before stretching.

While dough rises, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, red pepper flakes, olive oil, salt, and black pepper in a bowl. Stir until blended and taste; adjust salt or herbs. No cooking required for a fresh quick sauce. Cover and refrigerate until ready to use.

Preheat oven

Position an oven rack in the lowest third of the oven. Place a pizza stone or an inverted baking sheet on the rack and preheat oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If using a home oven that doesn't reach 500°F, preheat to the maximum temperature and allow extra time.

Shape crust

Generously dust a pizza peel or an inverted baking sheet with cornmeal or semolina. Stretch or roll one portion of dough on a lightly floured surface into a 14–16" round (or desired size). Transfer the stretched dough to the prepared peel or sheet.

Sauce and cheese

Spread 1/2 to 2/3 cup of the sauce over the dough leaving a 1/2–3/4" border for the crust. Sprinkle 1.5 cups of shredded mozzarella evenly over the sauce (reserve remaining cheese for the second pizza if making two).

Add pepperoni & finish

Arrange pepperoni slices evenly over the cheese (about 25–30 slices or to taste). Sprinkle grated Parmesan and a light dusting of cracked black pepper and dried oregano over the top.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheese is bubbling and beginning to brown. Baking time will vary with oven temperature and thickness of the crust.

Rest & garnish

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle optional fresh basil leaves and extra red pepper flakes if desired. Slice and serve.