Pepperoni Lover's Pizza Recipe

Proof yeast

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and olive oil.

Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes. Increase speed to medium and knead 6–8 minutes until smooth and elastic. If kneading by hand, transfer to a lightly floured surface and knead 8–10 minutes.

Form dough into a ball. Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

After rising, punch dough down and transfer to a lightly floured surface. Divide if making two pizzas (this recipe makes one large 14–16" pizza or two 10–12" pizzas). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant, taking care not to brown.

Add crushed tomatoes and tomato paste, stir to combine. Add oregano, basil, salt, and pepper. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven to 500°F (260°C) or the highest your oven allows. If using a pizza stone, place it on the lowest rack while preheating. If using a baking sheet, invert it and preheat as well. Allow 30–45 minutes for oven and stone to fully heat.

On a lightly floured surface or a pizza peel dusted with cornmeal/semolina, stretch or roll the rested dough into a 14–16" round (or two smaller rounds). Aim for a slightly thicker center with a defined rim for the crust.

Brush the outer 1/2"–3/4" rim lightly with 1 tablespoon olive oil to promote browning.

Spread an even layer of the cooled tomato sauce over the dough, leaving the oiled rim exposed (about 3/4" border). Use about 3/4 cup sauce for a large pizza; reserve any extra for another use.

Sprinkle 2.5 cups of shredded mozzarella evenly over the sauce, leaving the rim clear.

Generously top with pepperoni slices. For a pepperoni-lover's pizza, arrange slices in a single dense layer to cover the cheese (about 50–60 slices depending on size). For extra pepperoni, overlap slices and add more so the pie is well-covered.

Finish with the remaining 1/2 cup mozzarella in spots for extra cheesiness, then sprinkle grated Parmesan and red pepper flakes evenly over the top.

Carefully transfer the pizza to the preheated stone or inverted baking sheet. Bake 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and pepperoni edges are crisped.

If pepperoni releases a lot of grease and you prefer less, blot excess with a paper towel immediately after removing from oven.

Let pizza rest 3–5 minutes before slicing to allow cheese to set slightly. Top with fresh basil leaves if using, slice, and serve hot.