Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3.5 cups flour and 2 tsp fine sea salt. Make a well and add the yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms (about 2–3 minutes by hand or 3–4 minutes in mixer).

Knead

Knead the dough on a lightly floured surface or in the mixer for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons of flour, a tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough in it, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough and transfer to a lightly floured surface. Divide into two equal portions (for two 12-inch pizzas) or keep whole for one large pizza. Shape into tight balls, place on a floured tray, cover, and let rest 20–30 minutes before shaping.

Make the sauce while dough rises: In a bowl, combine 1 cup crushed tomatoes, 1 tbsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp dried basil, 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and optional 1/4 tsp red pepper flakes. Stir until smooth and taste; adjust seasoning. No cooking required for a fresh Neapolitan-style sauce. Set aside.

Preheat oven: Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 500°F (260°C) for at least 45 minutes to 1 hour. If using a home oven that won’t reach 500°F, preheat to the maximum (550°F if available).

Prepare cheese and pepperoni: Drain any excess liquid from fresh mozzarella and tear or slice into small pieces. Have shredded mozzarella, grated Parmesan, and pepperoni ready.

Shape the crust: On a lightly floured surface dusted with 2 tsp semolina or cornmeal and a little flour, gently press a dough ball into a flat disc. Using your fingers, press and stretch from the center outward to a 12-inch circle, leaving a slightly thicker 1/2–3/4-inch rim. Avoid using a rolling pin to preserve air bubbles.

Transfer to peel: Lightly dust a pizza peel or inverted baking sheet with semolina/cornmeal to prevent sticking. Place the stretched dough on the peel.

Sauce and cheese: Spoon 1/2 cup of the prepared tomato sauce onto the dough and spread evenly, leaving the rim bare. Distribute half of the fresh mozzarella (5 oz) and half of the shredded mozzarella (1/2 cup) evenly over the sauce. Sprinkle 1 tbsp grated Parmesan.

Add pepperoni: Arrange 12 pepperoni slices evenly over the cheese for one pizza (use remaining pepperoni for the second pizza if making two). For a crispier pepperoni edge, lightly overlap slices; for less grease, place a paper towel over assembled pizza while arranging and blot shortly before baking (optional).

Brush crust: Lightly brush the exposed crust with about 1/2 tbsp olive oil to promote browning.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is blistered and golden and cheese is melted and bubbling. Baking time will vary by oven and stone temperature; watch closely starting at 6 minutes.

Finish and rest: Remove pizza from oven. Sprinkle with remaining 1 tbsp grated Parmesan and add fresh basil leaves if using. Let rest 2–3 minutes before slicing to allow cheese to set slightly.

Repeat for second pizza: If you divided dough, repeat shaping, topping, and baking steps with remaining ingredients.