Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes.

First rise

Form the dough into a ball, coat lightly with 1 teaspoon olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down the dough, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10" pizzas). Let rest 5–10 minutes, then stretch or roll into desired shape on a floured surface dusted with cornmeal or flour.

Prepare sauce

While dough is rising or resting, heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add tomato sauce, dried oregano, salt, black pepper, and optional sugar. Simmer gently 8–10 minutes to blend flavors, stirring occasionally. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to highest setting (475–500°F / 245–260°C) for at least 30 minutes to ensure it's very hot.

Assemble pizza

Transfer the stretched dough to a cornmeal-dusted pizza peel or the back of a baking sheet. Brush the edge lightly with the reserved 1 teaspoon olive oil. Spread a thin, even layer of sauce over the dough, leaving a 1/2–1" border for the crust. Sprinkle shredded mozzarella evenly over the sauce. Distribute pepperoni slices on top of the cheese. If using, sprinkle grated Parmesan and red pepper flakes.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake for 8–12 minutes until crust is golden and cheese is bubbling and slightly browned at the edges. Baking time will vary with oven temperature and pizza thickness; check at 8 minutes and adjust as needed.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using. Slice and serve immediately.

Notes: For a crispier crust, prebake the stretched dough on the hot stone for 2–3 minutes before adding sauce and toppings, then finish baking. If using a home oven that doesn't reach 500°F, bake on the lowest rack with the stone and consider broiling for the last 30–60 seconds to brown the top—watch carefully to avoid burning.