Pepperoni Recipe

Activate the Yeast

In a small bowl, combine warm water (110°F), sugar, and active dry yeast. Stir and let sit for 5–10 minutes until frothy.

Form the Dough

In a large mixing bowl, combine flour and salt. Add olive oil and the activated yeast mixture. Mix until a rough dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.

Let Dough Rise

Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.

Prepare the Sauce

In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add crushed San Marzano tomatoes, salt, and black pepper. Simmer for 10–15 minutes, stirring occasionally. Remove from heat and let cool slightly.

Preheat Oven

Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat.

Shape the Dough

Punch down the risen dough and divide in half (for two pizzas). On a floured surface, stretch or roll one piece of dough into a 12-inch round.

Assemble the Pizza

Spread a thin layer of tomato sauce over the pizza dough. Evenly distribute the torn fresh mozzarella, followed by slices of rustic spicy pepperoni.

Sprinkle wild Greek oregano over the top and drizzle with olive oil.

Bake the Pizza

Transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes or until the crust is golden and the cheese is bubbling and slightly browned.

Serve

Remove from oven, let cool for 2 minutes, slice, and serve hot.