Ultimate Pepperoni Recipe

Activate yeast

In a small bowl, whisk the lukewarm water and sugar, then sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until foamy.

In a large mixing bowl (or stand mixer with dough hook), combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface or with the mixer for 8–10 minutes until smooth, elastic, and slightly tacky.

Form into a ball and place in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1–1.5 hours (or refrigerate for 24–72 hours for more flavor—bring to room temperature before shaping).

Punch down the dough and divide into two equal portions for two 12–14" pizzas (or keep whole for one large). Let rest 20–30 minutes covered to relax the gluten before shaping.

Combine the crushed San Marzano tomatoes, olive oil, minced garlic, dried oregano, salt, and black pepper in a small bowl. Taste and adjust seasoning. This sauce is intended to be bright and slightly chunky—no cooking necessary for freshness. Keep covered until ready to use.

Preheat the wood-fired oven to about 700–900°F (370–480°C) for an authentic wood-fired cook. If using a home pizza oven or pizza stone in a conventional oven, preheat to the highest setting (500–550°F / 260–290°C) with the stone in place for at least 45 minutes. Have a well-dusted pizza peel ready with semolina or cornmeal.

On a lightly floured surface, gently press and stretch one dough ball into a 12–14" round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin to preserve air pockets.

Transfer the shaped dough to the prepared peel dusted with semolina or cornmeal.

Spread about 1/2 cup (adjust to taste) of the tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Use the back of a spoon to create thin, even coverage.

Evenly sprinkle about 3/4 cup of the shredded mozzarella over the sauced dough, leaving some space in the center for the burrata placement after baking.

Arrange the coast-to-coast pepperoni slices evenly across the pizza, slightly overlapping if desired. For a crisp edge on pepperoni, place some slices closer to the crust and tuck a few under the cheese to render more fat.

If using a wood-fired oven: slide the pizza onto the oven floor or stone and rotate every 20–30 seconds to ensure even charring. Cook 90 seconds to 4 minutes depending on oven temperature; watch for leopard spotting on the crust and bubbling, slightly browned cheese. If using a home oven or stone: bake 6–10 minutes at 500–550°F (260–290°C) until crust is blistered and cheese melted and bubbling.

Remove the pizza to a cutting board. Immediately place the whole ball of burrata in the center, gently tear the burrata open with a knife so the creamy interior spills onto the hot pizza (this ensures warm, creamy distribution).

Tear and scatter fresh basil leaves over the pizza. Drizzle with the finishing olive oil and, if desired, a light sprinkle of grated Parmesan and crushed red pepper flakes. If using corn oil, brush a thin layer on the crust for shine and extra flavor.

Let the pizza rest 1–2 minutes, then slice and serve hot.

Serve immediately while the burrata is warm and creamy. Leftover pizza can be reheated in a hot oven or skillet to restore crispness. If refrigerating dough for cold fermentation, remove from fridge 1–2 hours before shaping to come to room temperature.