Pepperoni & Sausage Recipe
Make Pepperoni & Sausage Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Activate yeast
In a small bowl, sprinkle 2 tsp active dry yeast and 1 tsp sugar over 1 cup warm water (105–115°F / 40–46°C). Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl combine 3.5 cups all-purpose flour and 1 tsp salt. Make a well in the center, add the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 5–7 minutes in a stand mixer with dough hook). Add flour by tablespoons only as needed to prevent sticking; dough should be slightly tacky but not wet.
- 4
- 5
Shape
Punch the dough down, turn onto a lightly floured surface, divide if making two smaller pizzas (this recipe makes one large 14–16" pizza or two 10–12" pizzas). Let rest 10 minutes, then stretch or roll to desired thickness and shape on a piece of parchment or lightly floured pizza peel.
Sauce
- 6
Cook sauce
While dough is rising, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes and 2 tbsp tomato paste; stir to combine.
- 7
Season
Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar. Simmer gently, uncovered, for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool briefly.
Toppings & Assembly
- 8
Preheat oven
Place pizza stone or inverted baking sheet in oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to highest setting (475–500°F).
- 9
Cook sausage
While oven preheats, heat a skillet over medium heat. Crumble 8 oz Italian sausage (remove casings) into skillet and cook, breaking into small pieces, until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat on paper towels and set aside.
- 10
Assemble pizza
Brush stretched dough edge lightly with 1 tbsp olive oil to promote browning. Spread an even layer of tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Sprinkle 3 cups shredded mozzarella evenly over the sauce. Distribute cooked sausage pieces across the cheese, then place pepperoni slices evenly on top (about 35–40 slices depending on size). Sprinkle 1/4 cup grated Parmesan and 1 tsp red pepper flakes over the pizza (use less if you prefer milder).
- 11
Bake
Transfer pizza (on parchment or peel) to the preheated stone or baking sheet. Bake for 8–12 minutes until crust is golden and cheese is bubbling and slightly browned at edges. Rotate halfway through baking for even color.
- 12
Finish
Remove pizza from oven and let rest 2–3 minutes. Scatter optional fresh basil chiffonade over the top. Slice and serve hot.