Pepperoni Pizza Recipe

Activate yeast

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

Mix dough

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

Knead dough

Transfer dough to 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 or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.

Make the sauce

In a saucepan over medium heat, add olive oil and sauté minced garlic for 30 seconds. Add crushed tomatoes, oregano, salt, and black pepper. Simmer for 15 minutes, stirring occasionally. Set aside to cool.

Preheat oven

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.

Shape dough

Punch down the risen dough and transfer to a floured surface. Roll or stretch into a 12–14 inch circle.

Assemble pizza

Place dough on a pizza peel or baking sheet. Spread tomato sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle with shredded mozzarella cheese and top with pepperoni slices.

Brush crust

Lightly brush the edges of the crust with olive oil to promote browning.

Bake

Transfer pizza to the oven (onto the stone if using) and bake for 12–15 minutes, or until crust is golden and cheese is bubbling and slightly browned.

Garnish and serve

Remove pizza from oven. Optionally garnish with fresh basil leaves. Slice and serve hot.