Pepperoni Recipe

Warm the water to about 105–115°F (warm to the touch). In a small bowl, sprinkle the active dry yeast and sugar over the warm water. Stir gently and let sit for 5–7 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–90 minutes.

Punch down the dough, divide if making two pizzas (this recipe yields one medium-thin crust pizza or two small), shape into a ball, cover and let rest for 15 minutes before shaping.

Preheat the oven to 400°F (204°C). Place the peeled garlic cloves on a small piece of foil, drizzle with 1 tsp olive oil, wrap the foil into a loose packet and roast for 12–15 minutes until soft and lightly golden. Remove and let cool slightly, then crush or finely mince the roasted garlic.

In a saucepan over medium heat, warm 1 tablespoon olive oil. Add the crushed roasted garlic and cook 30–45 seconds until fragrant (do not brown).

Add the crushed tomatoes and tomato paste; stir to combine.

Stir in dried oregano, dried basil, red pepper flakes, salt, black pepper, and sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes to thicken. Taste and adjust seasoning. Keep warm until ready to assemble.

While the sauce simmers, preheat your oven (with a pizza stone or an inverted heavy baking sheet on the middle rack) to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that and preheat similarly.

Prepare the pepperoni: place sliced pepperoni in a bowl. Sprinkle smoked paprika, crushed fennel seeds and cracked black pepper over the slices and toss gently so each slice is lightly dusted with spice. This adds a pronounced artisan spiced note.

On a lightly floured surface, flatten the rested dough and gently stretch or roll into a 12–13 inch round, leaving a slightly thicker rim for the crust. Dust a pizza peel or inverted baking sheet with cornmeal or semolina to prevent sticking.

Transfer the stretched dough to the prepared peel. Spread an even layer of the roasted garlic tomato sauce over the dough, leaving a 1/2 inch border for the crust (about 3/4–1 cup sauce depending on preference).

Distribute the shredded mozzarella evenly over the sauce, then place the spiced pepperoni slices across the pizza in a single layer. Sprinkle grated parmesan over the top.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, watching closely: crust should be golden and blistered and cheese should be melted and bubbling with some browning on the pepperoni edges.

If you prefer crispier pepperoni cups, broil for an additional 30–60 seconds at the end, watching carefully to avoid burning.

Remove pizza from oven, let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza if using. Slice and serve.