Lg. Pepperoni Pizza! Recipe

Activate the 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 dry ingredients: in a large mixing bowl whisk together flour and salt.

Combine and knead: make a well in the flour, add foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively knead in a stand mixer with dough hook for 6–7 minutes on medium-low.

First rise: form dough into a ball, lightly oil the inside of a clean bowl, place dough seam-side down, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest: punch dough down and turn onto work surface. For one large pizza use the whole dough; if too large for your oven split into two and refrigerate one. If using immediately, shape into a disk, cover and let rest 10–15 minutes to relax gluten before shaping.

Preheat oven: place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven goes to 550°F (290°C) use that temperature for a crisper crust.

Shape the dough: sprinkle a pizza peel or an inverted baking sheet with semolina or cornmeal. On a lightly floured surface press and stretch the dough from the center working outward to a roughly 14–16 inch diameter (large pizza). Aim for slightly thicker edge (crust). Avoid overworking; lift and stretch with your knuckles if needed.

Make the sauce: in a medium bowl combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, pepper and sugar (if using). Stir until smooth. Taste and adjust seasoning. This sauce is quick and doesn't require cooking; for a deeper flavor simmer 10–15 minutes in a small saucepan then cool.

Spoon and spread: using the back of a spoon or small ladle, spread about 3/4 to 1 cup of sauce over the stretched dough, leaving a 1/2–3/4 inch rim for the crust. Do not overload with sauce to avoid soggy center.

Add cheese: evenly sprinkle the shredded mozzarella over the sauced dough, leaving the rim exposed. Distribute cheese to near-edge but not over the rim.

Add pepperoni and extras: arrange pepperoni slices in an overlapping pattern to cover the cheese. Sprinkle grated Parmesan lightly over the top. If using, add red pepper flakes for heat.

Transfer and bake: slide the pizza from the peel onto the preheated stone or inverted baking sheet. Bake at 500–550°F (260–290°C) for 8–12 minutes, watching for a golden-brown crust and bubbling, slightly browned cheese. Rotate once at halfway if your oven has hot spots.

Finish: remove pizza from oven. Brush the crust lightly with 1 teaspoon olive oil and scatter fresh basil leaves on top if using. Let rest 2–3 minutes to set the cheese.

Slice and serve: transfer to a cutting board, cut into 8 slices and serve hot.