Pepperoni Pizza Slice Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl whisk together flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil.

Knead

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down dough and divide if making multiple pizzas. On a surface dusted with cornmeal or flour, stretch or roll the dough into a 12" round (or desired size) leaving a slightly thicker rim for the crust. Transfer to a pizza peel or baking sheet dusted with cornmeal/flour.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, black pepper, and optional 1/2 teaspoon sugar. Simmer gently 8–12 minutes to blend flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone on the middle rack if available; otherwise use a baking sheet and preheat oven to 475°F (246°C). If using a stone, let it heat for at least 30 minutes. Brush the stretched dough rim lightly with 1 teaspoon olive oil.

Spread a thin, even layer of the tomato sauce over the dough, leaving a 3/4"–1" border around the edge for the crust. Use about 3/4 cup sauce for a 12" pizza (adjust to taste).

Arrange fresh mozzarella slices evenly over the sauce, leaving small gaps so cheese melts into the sauce. Use about 8 oz of mozzarella for a 12" pizza.

Top with pepperoni slices, overlapping slightly if desired. Place 18–24 slices depending on size and preference to cover the surface.

Sprinkle grated Parmesan and crushed red pepper flakes if using.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (246°C) for 12–15 minutes, until the crust is golden and blistered and cheese is melted and bubbling.

If you like the pepperoni crispier, broil on high for 30–60 seconds at the end while watching closely to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using and brush the crust lightly with a little olive oil for shine. Slice into 8 slices (or desired number).