Pepperoni Recipe

Preheat the oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes so the surface is very hot. If using a pizza steel, preheat similarly.

Stretch the dough

Lightly flour your work surface and stretch or roll the room-temperature dough into a 12-inch round about 1/4-inch thick, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour.

Sauce

Spread 3/4 cup San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge for the crust. Use the back of a spoon to make thin, even swirls; avoid over-saucing to prevent a soggy center.

Cheese

Scatter 8 ounces of shredded or torn mozzarella evenly over the sauced surface, keeping some small gaps so the cheese melts and bubbles without completely covering the sauce.

Season & oil

Drizzle 1 tablespoon extra-virgin olive oil evenly over the cheese, then sprinkle 1/4 teaspoon sea salt, 1/8 teaspoon cracked black pepper, and 1/2 teaspoon dried oregano over the top.

Pepperoni

Arrange about 20 pepperoni slices evenly over the cheese. For crisper pepperoni cups, place slices slightly overlapping and avoid stacking.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered, the cheese is melted and bubbling, and the pepperoni edges are crisp. Rotate the pizza halfway through baking for even browning.

Finish

Remove the pizza from the oven and let it rest on a rack for 2 minutes. Cut into 8 slices. If desired, sprinkle 1/4 teaspoon red pepper flakes and tear 4 fresh basil leaves over the top before serving.

Add red pepper flakes and fresh basil leaves immediately after baking for brightness and heat. Serve hot.