Pepperoni Recipe
Make Pepperoni Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings & Assembly
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
Combine dry ingredients
In a large mixing bowl or bowl of a stand mixer, whisk together the flour and salt.
- 3
Make the dough
Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix with a spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a dough hook on medium speed for 6–8 minutes). If dough is very sticky, add up to 2 more tablespoons flour, a tablespoon at a time.
- 4
- 5
Shape and rest
Punch the dough down gently, transfer to a lightly floured surface, and divide if making more than one pizza (this recipe makes one large 12–14" pizza). Shape into a tight ball, cover, and let rest 10–15 minutes before stretching.
Sauce
- 6
Combine and simmer
While the dough rises, heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and optional sugar. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.
Toppings & Assembly
- 7
Preheat oven and prepare surface
Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes (longer if you have a stone). If using a pizza peel or the back of a baking sheet, dust with cornmeal or semolina to prevent sticking.
- 8
Shape the crust
On a lightly floured surface, use your fingers to gently press and stretch the rested dough into a 12–14" round, leaving a slightly thicker rim for the crust. Avoid rolling too aggressively to retain air bubbles. Transfer the stretched dough to the prepared cornmeal-dusted peel or inverted baking sheet.
- 9
Sauce and cheese
Spread 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2" border. Sprinkle the shredded mozzarella evenly over the sauced surface, leaving the rim exposed.
- 10
Add pepperoni and finish
Arrange sliced pepperoni in an even layer over the cheese. Sprinkle grated Parmesan if using and add a light pinch of crushed red pepper flakes if desired. Brush the exposed crust lightly with olive oil to promote browning.
- 11
Bake
Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, until the crust is golden brown and cheese is bubbling and beginning to brown at the edges. Rotate halfway through for even browning if necessary.
- 12
Rest and serve
Remove the pizza from the oven and transfer to a cutting board. Let rest 3–5 minutes to set the cheese, then slice and serve. Optionally finish with a light dusting of grated Parmesan or a few torn basil leaves.