Pepperoni Napoli Recipe

Preheat and prepare dough

Place a pizza stone or steel in the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. If using a home oven that reaches 500°F, use the highest setting. While the oven heats, shape the dough: on a lightly floured surface, gently press and stretch the dough into a 10–12 inch round (about 0.25–0.5 inch thick at the rim), leaving a slightly thicker edge. Transfer to a lightly floured pizza peel or an inverted baking sheet dusted with semolina or flour.

Season the tomatoes

In a small bowl, combine the crushed DOP San Marzano tomatoes with 1/2 tsp sea salt and 1 tsp extra-virgin olive oil. Stir gently—do not overwork. Taste and adjust salt if necessary. The sauce should be rustic and not cooked; keep it slightly loose so it spreads easily without weighing down the dough.

Apply the sauce

Using the back of a spoon, spread about 1 cup of the seasoned crushed tomatoes over the stretched dough, leaving a 3/4–1 inch border for the crust. Spread in a thin, even layer; do not overload.

Add mozzarella

Distribute the 8 oz of torn or sliced fresh mozzarella evenly over the sauced dough, leaving small gaps so steam can escape and the cheese melts evenly.

Add pepperoni

Arrange about 24 slices of pepperoni in a single layer over the cheese. For crisp edges, slightly overlap some slices and leave others flatter. If you prefer a curl/crisp effect, use pepperoni labeled for pizza or place the pizza briefly under very high heat later.

Bake

Slide the pizza onto the preheated stone or steel. Bake at 500–550°F (260–290°C) for 6–10 minutes, rotating once after 3–5 minutes for even browning, until the crust is blistered and charred in spots, the cheese is melted and bubbling, and the pepperoni is slightly crisped. Baking time will vary by oven and stone/steel temperature.

Finish with oregano and oil

When the pizza comes out of the oven, immediately scatter 1 tbsp fresh oregano leaves over the hot pizza, drizzle with 1 tsp extra-virgin olive oil, and sprinkle 1/4 tsp cracked black pepper. The residual heat will wilt the oregano and release fragrance.

Let the pizza rest for 1–2 minutes, then slice into 6–8 pieces. If desired, finish with a pinch of red pepper flakes and 1 tbsp grated Parmigiano-Reggiano per pizza. Serve hot.