Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a mixing bowl, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes (or use a stand mixer with dough hook for 4–5 minutes) until smooth and elastic.

First rise

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

Shape

Punch down the dough and transfer to a lightly floured surface. For one 12-inch pizza, shape the dough into a round disk and let rest 10 minutes. If making multiple pies, divide accordingly.

Combine sauce ingredients

While dough rises (or up to a day ahead), combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and optional sugar in a bowl. Stir until smooth and taste; adjust seasoning.

Optional simmer

For a deeper flavor, simmer the sauce in a small saucepan over low heat for 10–15 minutes, stirring occasionally, then cool before using.

Preheat oven

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating.

Prepare peel or pan

Lightly dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking. Brush the outer edge of the dough lightly with 1 tsp olive oil to promote browning.

Stretch dough

Using your hands, gently stretch the dough into a 12-inch circle on the peel or pan, leaving a slightly thicker edge for the crust.

Sauce the dough

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2–3/4 inch rim bare for the crust.

Add cheese and pepperoni

Evenly sprinkle 2 cups shredded mozzarella over the sauced dough. Arrange approximately 30 pepperoni slices in an even layer across the cheese. If desired, sprinkle 2 tablespoons grated Parmesan and optional red pepper flakes.

Bake

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, rotating halfway through, until the crust is golden and cheese is bubbling and slightly blistered.

Finish

Remove the pizza from the oven. Let rest 2–3 minutes, garnish with fresh basil leaves if using, slice, and serve hot.

To make ahead: prepare dough and refrigerate for up to 48 hours (bring to room temperature before shaping). Sauce can be made 3–4 days ahead or frozen. For crisper crust, bake on a very hot preheated stone or use convection if available.