Aug 28 2026
Restaurants›Filippi's Pizza Grotto Little Italy›Pepperoni Recipe

Pepperoni Recipe

Inspired by Filippi's Pizza Grotto Little Italy
Time2h
Serves3

Make Pepperoni Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Sauce

Toppings & Assembly

Method

Dough

  1. 1

    Proof and mix

    In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, salt, and about 2 cups of the flour. Stir with a wooden spoon until combined.

  2. 2

    Knead

    Turn the dough onto a lightly floured surface. Gradually add remaining flour as needed and knead 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 more tablespoons of flour if excessively sticky.

  3. 3

    First rise

    Lightly oil a clean bowl and place the dough ball inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm draft-free place for 60–90 minutes, until doubled in size.

Sauce

  1. 4

    Combine and simmer

    While the dough rises, make the sauce. In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and sugar if using. Stir to combine.

  2. 5

    Reduce

    Bring sauce to a gentle simmer, then reduce heat to low and cook 10–12 minutes, stirring occasionally to thicken slightly. Taste and adjust salt, pepper, or sugar. Remove from heat and let cool to room temperature.

Toppings & Assembly

  1. 6

    Preheat oven

    Position an oven rack in the middle and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil it or dust with cornmeal or flour.

  2. 7

    Shape the dough

    After the dough has doubled, punch it down and turn it onto a lightly floured surface. For one 12–14 inch pizza, press or roll the dough into a 12–14 inch round, leaving a slightly thicker rim. If you prefer a thinner crust, stretch it thinner. Transfer the shaped dough to a pizza peel dusted with cornmeal or to the prepared baking sheet.

  3. 8

    Assemble

    Brush the dough lightly with 1 tablespoon olive oil around the edges. Spoon a thin, even layer of the prepared tomato sauce (about 3/4 cup) onto the dough, leaving the rim untouched. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices evenly across the pizza (about 25–30 slices). Sprinkle grated parmesan if using.

  4. 9

    Bake

    Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is bubbling and starting to brown at the edges. Baking time will vary with oven and stone; monitor after 7 minutes.

  5. 10

    Finish

    Remove pizza from the oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using. Slice and serve hot.

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