Trippple Pep Recipe

Activate yeast

In a small bowl, stir the warm water with the sugar and yeast. Let sit 5–8 minutes until foamy.

In a large bowl combine the flour and salt. Make a well, add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with dough hook).

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place 60–90 minutes, until doubled. Punch down and shape into a pizza round about 12 inches across for a single large pizza.

While dough rises, make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Add crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir to combine and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, oil it lightly.

Prepare classic pepperoni

Arrange the classic round slices (60 g) on a plate; these will go on the pizza raw and bake with the pie. No pre-cooking needed.

Prepare charred pepperoni

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Place the thick-cut or cup-style pepperoni slices (60 g) in a single layer and cook 30–60 seconds per side until edges char and the cups curl. Remove to a paper towel-lined plate.

Prepare crispy pepperoni

Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Add thin-cut pepperoni slices (60 g) in a single layer and fry 20–40 seconds per side until crisp but not burnt. Transfer to paper towel-lined plate to drain.

Stretch or roll the dough into a 12-inch round on a floured surface. Transfer to a pizza peel dusted with semolina or to the prepared baking sheet.

Spread an even layer of the sauce over the dough, leaving a 3/4-inch border for the crust (use about 3/4 cup sauce).

Scatter the shredded mozzarella evenly over the sauce, leaving small gaps so the pepperoni can sit directly on cheese and sauce.

Distribute the three pepperoni styles across the pizza: place the raw classic slices across the pizza for traditional curling and grease; arrange the charred pepperoni pieces where you want concentrated char flavor; and tuck the pre-crisped slices on top so they stay crisp after baking. Use all pepperoni prepared (total about 180 g).

Sprinkle the grated Parmesan evenly over the top and add crushed red pepper flakes if desired.

Slide pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until crust is golden and cheese is bubbling and slightly browned.

If charred pepperoni or additional charring is desired, turn the broiler on high for the final 30–60 seconds while watching carefully to avoid burning.

Remove pizza from oven and let rest 2 minutes. Drizzle with 1 tablespoon olive oil and scatter fresh basil leaves on top.

Slice and serve hot. Offer extra crushed red pepper on the side.