Pepperoni Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a rough dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, add flour 1 tbs at a time.

First rise

Lightly oil a clean bowl. Place dough in bowl, turning once to coat with oil. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape

Punch down the dough. Turn out and divide if making more than one pizza (the amounts here make one 12–14 inch pizza). Let rest 10 minutes before shaping.

While dough rises, make sauce. Heat olive oil in a small saucepan over medium heat and add minced garlic. Cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste. Stir to combine, then add dried oregano, dried basil, salt, black pepper, and optional sugar. Simmer gently 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and cool slightly.

Preheat oven

Place an oven rack in the lowest position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, invert it and preheat as well.

Prepare peel or pan

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or flour to prevent sticking.

Shape crust: On a lightly floured surface, press and stretch the dough into a 12–14 inch round, leaving a slightly thicker rim. Transfer the shaped dough to the prepared peel or sheet.

Brush the outer rim lightly with olive oil to help browning.

Spread about 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving the rim exposed. Use more or less to taste.

Evenly sprinkle the shredded mozzarella (about 2 cups) over the sauce.

Arrange pepperoni slices evenly over the cheese (about 18–24 slices depending on size). If you prefer crispier pepperoni, place some slices directly on the crust edge as well.

Sprinkle grated Parmesan and red pepper flakes if using.

Bake

Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake until the crust is golden and cheese is bubbly and slightly browned, about 10–12 minutes depending on oven and stone. Rotate halfway if needed for even browning.

Rest and finish

Remove pizza from oven and transfer to a cutting board. Let rest 3–5 minutes. Scatter fresh basil leaves on top if using, slice, and serve.