Pepperoni Recipe
Make Pepperoni Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Proof the yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, yeast may be dead—start over with fresh yeast.
- 2
Mix the dough
In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix on low until ingredients come together, then increase to medium and knead 6–8 minutes by mixer (or 8–10 minutes by hand on a lightly floured surface) until the dough is smooth and elastic and springs back when poked.
- 3
- 4
Shape dough
Punch down the dough to release gas. Transfer to a lightly floured surface, shape into a ball and let rest 10 minutes. Then stretch or roll into a 12–14 inch round (or two smaller rounds) to desired thickness. Transfer to a parchment-lined pizza peel or baking sheet.
Sauce
- 5
Combine sauce ingredients
In a small bowl, whisk together crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper until smooth and well combined.
- 6
Adjust seasoning
Taste and adjust salt, pepper, or red pepper flakes as desired. The sauce should be slightly concentrated—if too acidic, add a pinch of sugar (optional). Use sauce at room temperature or gently warm it for 2–3 minutes in a small pan if preferred.
Assembly & Bake
- 7
Preheat oven
Position an oven rack in the lower third of the oven and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 45 minutes. If using a baking sheet, preheat oven to the same temperature.
- 8
Sauce the dough
Spread about 1/2 to 3/4 cup of the prepared sauce over the stretched dough, leaving a 1/2 inch border for the crust. Use the back of a spoon to create an even layer without overloading the crust.
- 9
Add cheese and pepperoni
Evenly sprinkle the 2 cups shredded mozzarella over the sauce. Arrange pepperoni slices (approximately 24 slices) in a single layer across the pizza. If you like extra crisp around the edges of each pepperoni, place a few slices near the edge so they can curl and crisp.
- 10
- 11
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once at halfway point, until the crust is golden and the cheese is bubbly and lightly browned. Baking time will vary by oven and thickness of the dough.
- 12
Finish and rest
Remove pizza from the oven. Immediately sprinkle grated parmesan if using and scatter fresh basil or oregano. Let the pizza rest 3–5 minutes before slicing so the cheese sets slightly.