Pepperoni Recipe

preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat for at least 30 minutes. Lightly oil a pizza peel or baking sheet with 1 tbs olive oil. Stretch or roll the pizza dough to a 10–12-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or sheet.

Make a quick seasoned tomato sauce by mixing 3 tbs tomato sauce with 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper in a small bowl. Taste and adjust seasoning. Spoon the sauce onto the stretched dough and spread evenly, leaving the outer 1/2-inch rim bare.

Distribute the fresh mozzarella evenly over the sauced dough so the cheese covers most of the surface but doesn’t overwhelm the crust. Sprinkle the finely grated pecorino romano evenly on top of the mozzarella for a salty, tangy finish.

Arrange the pepperoni slices in a single layer over the cheese, slightly overlapping if necessary. Sprinkle 1 tsp crushed red pepper flakes across the pizza for a touch of heat (adjust to taste). Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown in spots.

Remove the pizza from the oven. If using, scatter fresh basil leaves over the top. Optionally, drizzle 2 tsp spicy honey across the hot pizza for a sweet-spicy finish (this is the $2 add-on). Let the pizza rest for 2 minutes, then slice and serve.