Pepperoni Recipe

Activate yeast and mix

In a small bowl, sprinkle the active dry yeast and sugar over the warm water (100–110°F / 38–43°C). Let sit 5–10 minutes until foamy.

In a large bowl (or bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–5 minutes by hand.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or 4–5 minutes in mixer on medium-low). The dough should be slightly tacky but not overly sticky; add up to 2 tablespoons flour if needed.

Form dough into a ball, lightly oil the surface, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

After rising, punch down the dough and divide for one large or two medium pizzas. For a single 14–16" pizza use the full dough; for two 12" pizzas divide in half. Let the dough rest 15–20 minutes before shaping.

While the dough rises, make the marinara. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste; stir to combine. Add dried oregano, dried basil, salt, black pepper, and optional sugar. Simmer gently over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat your oven to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, turn it upside down and preheat similarly. Place a pizza steel or stone on the top rack if you want extra char on the crust.

On a lightly floured surface or parchment, stretch or roll the rested dough to your desired diameter (about 14–16" for one dough ball). Transfer the shaped dough to a pizza peel or the back of a baking sheet dusted with cornmeal/semolina to prevent sticking.

Spread a thin, even layer of marinara over the dough, leaving a 1/2–3/4" border for the crust. Use about 3/4 to 1 cup of sauce for a 14–16" pizza depending on how saucy you like it.

Evenly distribute the shredded mozzarella over the sauced dough, leaving the crust edge exposed. Use approximately 3 cups for full coverage and good melt.

Top the cheese with the cup-and-char pepperoni slices, arranged so they overlap slightly but still have exposure to direct heat. Use about 25–30 slices for a 14–16" pizza to achieve abundant coverage and char.

If you want extra char on the pepperoni edges, briefly place the pizza on the top-most preheated steel/stone for the last 1–2 minutes of baking or use the broiler for 30–60 seconds—watch carefully to avoid burning.

Slide the pizza onto the preheated stone or baking surface and bake 8–12 minutes at 500–550°F (oven-dependent) until the crust is golden with some char spots and the cheese is melted and bubbling.

Remove the pizza from the oven. Let rest 1–2 minutes, then brush the crust lightly with 1 teaspoon extra-virgin olive oil and sprinkle optional crushed red pepper flakes to taste.

Slice and serve hot.

Serve immediately for best texture. Leftover pizza can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F oven on a sheet or in a skillet to revive crispness.