Cheese + Tomato + Pepperoni Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center.

When the yeast is foamy, add the olive oil and pour into the flour well. Mix with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes). If dough is sticky, add up to 2 Tbs additional flour.

Form the dough into a ball, lightly oil the inside of a bowl, place the dough in the bowl seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

After rising, punch down the dough and let rest 10 minutes before shaping.

While the dough is rising (or in the last 15 minutes), make the sauce. Heat 1 tsp olive oil in a small saucepan over medium heat.

Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes if using. Stir to combine and simmer gently 8–12 minutes to let flavors meld and the sauce thicken slightly.

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

Preheat the oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while the oven preheats. If using a baking sheet, lightly oil it or dust with cornmeal.

On a lightly floured surface or parchment, press or roll the rested dough into a 12–14 inch round (for a thin-to-medium crust) or slightly smaller for thicker crust. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet (cornmeal helps prevent sticking).

Brush the dough lightly with 1 tbsp olive oil around the outer rim to encourage browning.

Spread an even layer (about 3/4 to 1 cup) of the cooled tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

Evenly distribute the shredded mozzarella (about 2 cups) over the sauce.

Arrange the sliced pepperoni over the cheese in a single layer, leaving some gaps so cheese can bubble through. Scatter the tomato slices (or halved cherry tomatoes) between pepperoni slices.

If using, sprinkle the grated Parmesan lightly over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and charred in spots and the cheese is bubbling and lightly browned. Baking time depends on oven and stone; check at 8 minutes and adjust.

If you want a slightly crisper top, finish with 1–2 minutes under the broiler—watch carefully to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes, then brush the crust lightly with a little additional olive oil if desired and scatter fresh basil leaves on top.

Slice and serve hot.