Classic Pepperoni Pizza Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar (1 tsp), and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3.5 cups flour and salt (1.5 tsp). When yeast is foamy, add olive oil (2 tbs) and pour into the flour. Mix until a shaggy dough forms, then knead by hand for 8–10 minutes or with mixer on medium for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbs flour; if too dry, add up to 1 tbs water.

First rise

Lightly oil a bowl with 1 tsp olive oil, place dough in bowl, cover with plastic wrap or a clean towel. Let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Shape

Punch down dough, turn onto a lightly floured surface and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball. Let rest 15 minutes covered to relax the gluten, making it easier to stretch.

While dough rises, make the sauce. In a small saucepan heat 1 tbs olive oil over medium heat. Add minced garlic and sauté briefly for 20–30 seconds until fragrant but not browned.

Add crushed tomatoes (1 cup), tomato paste (2 tbs), dried oregano (1 tsp), dried basil (1/2 tsp), sugar (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature before using.

Preheat oven and prepare surface: Place a pizza stone on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes. If you don't have a stone, use an inverted heavy baking sheet and preheat similarly. Lightly dust a pizza peel or the back of a baking sheet with semolina or cornmeal (2 tbs).

Stretch dough: On a lightly floured surface, press one dough ball from center outward leaving a 1/2-inch rim. Pick up and gently stretch by gravity or use your knuckles until you reach a roughly 12-inch diameter and 1/8–1/4 inch thickness. Transfer to the prepared peel dusted with semolina.

Sauce and cheese: Spread about 1/2 cup of the cooled sauce evenly over the dough, leaving the outer rim bare. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce (for one pizza). If using, sprinkle a tablespoon or two of grated Parmesan.

Add pepperoni: Arrange ~15 pepperoni slices evenly over the cheese. For crisper pepperoni, place slices near the edge and slightly overlap; for curl and crispiness, use slightly overlapping placement toward center.

Bake: Slide the pizza onto the preheated stone or inverted sheet. Bake at 500–550°F (260–290°C) for 7–10 minutes, rotating halfway through, until the crust is deeply golden and cheese is bubbly with some brown spots. Baking time depends on oven temperature and stone heat; higher temp = shorter time.

Finish: Remove pizza from oven. If desired, scatter fresh basil leaves and a pinch of crushed red pepper flakes and a light drizzle of olive oil. Let rest 2–3 minutes, then slice and serve.

Repeat: Repeat stretching, topping, and baking for the second dough ball.