Pepperoni Pizza Recipe

Bloom yeast

In a medium bowl combine warm water (about 105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

Add the flour and salt to the yeast mixture. Stir with a wooden spoon until the dough begins to come together, then add 1 tablespoon olive oil. Turn onto a floured surface and knead 6–8 minutes until smooth and elastic (or mix/knead in a stand mixer with dough hook for 4–5 minutes).

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1½ hours. Alternatively refrigerate overnight for more flavor (bring to room temp before shaping).

Shape dough

Punch down dough and transfer to a floured surface. Shape into a roughly 12-inch round by pressing and stretching with your fingers or roll with a rolling pin to about 12" diameter and 1/4"–1/2" thickness. Dust pizza peel or baking sheet with cornmeal or semolina.

Preheat oven to 425°F (218°C). On a small baking sheet, toss halved roma tomatoes and sliced garlic with 1 tablespoon olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Arrange cut-side up and roast 20–25 minutes until tomatoes are softened, edges caramelized and slightly blackened. Remove and let cool slightly. Reserve any juices for the pizza.

Preheat oven to highest setting (450–500°F / 232–260°C) and position rack near top, or preheat pizza stone if you have one for at least 30 minutes. If using a peel, sprinkle cornmeal on it.

Spread ricotta: Spoon dollops of ricotta (about 1 cup total) across the shaped dough leaving a 1/2" border. Lightly spread to create small ricotta pools but don’t overload.

Add roasted tomatoes and juices evenly across the ricotta, spacing pieces so the pizza doesn't get soggy in one spot. Scatter torn/shredded fresh mozzarella evenly over the top.

Dot calabrian chili: Use 2 tsp of Calabrian chili paste or chopped chilies, distributing small amounts across the pizza so you get spicy pockets rather than uniform heat. Adjust to taste.

Arrange pepperoni slices across the pizza. Use about 18–22 slices depending on size; slightly overlap if you like curl and crisping.

Bake the pizza on the preheated stone or baking sheet at 450–500°F (232–260°C) for 8–12 minutes, until crust is golden and blistered and cheese is melted and bubbling. Rotate once halfway for even browning.

While pizza bakes, make hot honey: In a small saucepan over low heat combine 3 tbsp honey and 1/2 tsp red pepper flakes (or 1 tsp Calabrian oil). Warm gently for 1–2 minutes to infuse. Stir in 1/2 tsp apple cider vinegar if you want a slightly thinner, tangy finish. Do not boil. Keep warm.

Finish: Remove pizza from oven and immediately brush or drizzle finishing olive oil around the crust. Scatter fresh basil leaves and sprinkle 1/4 tsp coarse salt over the pizza. Drizzle hot honey in a thin ribbon over the pizza to taste (start with 1 tbsp and add more if desired).

Rest and serve: Let pizza rest 2–3 minutes, then slice and serve hot.