Ultimate Pepperoni Pizza Recipe

Activate yeast

In a medium bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. If mixture doesn’t foam, the yeast may be inactive — start again with fresh yeast.

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms. Knead by hand on a lightly floured surface or with the mixer on medium speed for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch down the risen dough and turn onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a lightly oiled tray, cover and rest 20–30 minutes to relax the gluten for easier stretching.

While the dough rises, warm 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stirring to combine. Season with dried oregano, dried basil, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven and prepare peel/pan

Place a pizza stone on the middle rack (if using) and preheat oven to 500°F (260°C) at least 45 minutes before baking. If using a pizza pan or sheet, preheat oven to 475°F (245°C). Dust a pizza peel or an inverted baking sheet with cornmeal or semolina to prevent sticking.

Stretch dough

Working with one dough ball at a time on a lightly floured surface, press the center gently with your fingertips and stretch outward, rotating the dough, until you have a 12-inch round with a slightly thicker edge (or desired size). Avoid overworking; use the resting time if it springs back. If using a rolling pin, roll thinly and finish shaping by hand.

Sauce and cheese

Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–3/4-inch rim. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Reserve remaining cheese for the second pizza.

Add pepperoni and final touches

Arrange pepperoni slices evenly over the cheese (about 15 per 12-inch pizza or to taste). Sprinkle ~2 tablespoons grated Parmesan over the top. Lightly brush the exposed crust with 1/2 tablespoon olive oil.

Bake

Slide the pizza onto the preheated stone or place pan in the oven. Bake for 8–12 minutes at 500°F (or 12–15 minutes at 475°F) until crust is golden and cheese is bubbling and lightly browned at the edges. Rotate once halfway through if your oven has hot spots.

Finish and rest

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes to set the cheese. Tear or chiffonade fresh basil leaves and scatter over the pizza if using. Slice and serve hot.

Repeat stretching, topping, and baking steps for the second dough ball. If not baking immediately, refrigerate the second dough ball (well wrapped) for up to 24 hours or freeze for longer storage.