Pepperoni Pizza Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast in a bowl. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, pour in the foamy yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or 6–7 minutes in a stand mixer with dough hook on medium). Add small dustings of flour only as needed to prevent sticking.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape

After rising, punch down the dough and turn onto a lightly floured surface. For a 12–14" pizza, shape into a single round by pressing and stretching with your fingers or rolling lightly to desired thickness. If making later, refrigerate in an oiled container for up to 24 hours.

Prepare sauce while dough is rising: heat 1 tsp 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, then stir to combine. Add dried oregano, dried basil, red pepper flakes, salt and black pepper. Bring to a gentle simmer, reduce heat to low and cook uncovered 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on the dough (cooling prevents dough from becoming soggy). The sauce yields enough for one 12–14" pizza.

Preheat oven

Place a pizza stone or baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot.

Prepare pizza surface

If using a peel, sprinkle it lightly with flour or cornmeal. If using a sheet, lightly oil the sheet. Transfer shaped dough to the prepared surface.

Sauce and cheese

Spread 3/4–1 cup of the cooled sauce evenly over the dough, leaving a 1/2–3/4" rim for the crust. Sprinkle shredded mozzarella evenly over the sauce, leaving space for the crust.

Add pepperoni and finish

Arrange pepperoni slices over the cheese in even layers. Sprinkle grated Parmesan over the top and brush the exposed crust with 1 tsp olive oil.

Bake

Slide the pizza onto the preheated stone or place the sheet in the oven. Bake 8–12 minutes, rotating once halfway if needed, until crust is golden and cheese is bubbly and starting to brown.

Rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Add fresh basil leaves if using. Slice and serve hot.