Supreme Pepperoni Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl, whisk flour and salt. Make a well and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium for 5 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch dough down, transfer to a floured surface, and shape into a 12–14" round. Let rest 10 minutes to relax the gluten before assembling.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to combine and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading.

Pre-cook sausage: If sausage is raw, cook in a skillet over medium heat until no pink remains, breaking up into crumbles and draining any excess fat. Let cool slightly.

Prepare vegetables: Slice bell pepper, red onion, mushrooms and olives thinly so they spread evenly and cook through quickly in the oven.

Cheese and pepperoni: Shred mozzarella and have pepperoni slices ready. Use a mix of generous cheese coverage while leaving room for pepperoni to crisp on top.

Preheat oven: Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it and preheat similarly.

Prepare peel or pan: Lightly dust a pizza peel or an additional inverted baking sheet with cornmeal or semolina to prevent sticking.

Add sauce: Place the rested dough on the peel, pressing from center out to form a 12–14" round and leaving a slightly thicker edge for the crust. Brush edge lightly with olive oil. Spread 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving the outer 1/2–1" exposed.

Add cheese and base toppings: Sprinkle 2 cups of shredded mozzarella evenly over the sauce, reserving about 1/2 cup for the top layer.

Layer toppings: Distribute cooked crumbled sausage evenly, then add green peppers, red onion, mushrooms and black olives in an even layer.

Add pepperoni and finish cheese: Arrange pepperoni slices to cover the pizza surface as desired (about 25–30 slices). Sprinkle the reserved 1/2 cup mozzarella over and finish with grated Parmesan and a light dusting of dried oregano. Add red pepper flakes if using.

Bake: Slide pizza onto the preheated stone or inverted baking sheet and bake 8–12 minutes until crust is golden and cheese is bubbling and pepperoni edges are crisp. Oven times vary; check at 8 minutes.

Rest and slice: Remove pizza to a cutting board, brush crust with a little olive oil if desired for shine, let rest 2–3 minutes, then slice and serve.

Garnish and serve: Sprinkle additional grated Parmesan or a pinch more dried oregano before serving. Serve hot with optional red pepper flakes on the side.