Pepperoni Recipe

Activate yeast and mix dough

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let sit 5 minutes until foamy. Add the olive oil, then add the flour and salt. Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low for 6–7 minutes). If dough is sticky, sprinkle up to 2 more tablespoons of flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

Punch down the dough and divide it if making two pizzas (this recipe makes one 12–14" pizza or two smaller 9–10" pizzas). On a floured surface, shape into a disk and let rest 10 minutes before stretching to prevent springback.

Make the sauce while the dough rises: In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir until combined.

Season the sauce with dried oregano, dried basil, salt, black pepper, and sugar (if using). Simmer gently for 8–12 minutes, stirring occasionally, until slightly reduced and bright in flavor. Remove from heat and let cool to lukewarm before using.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven can't reach 500°F, preheat to the highest temperature available (475–500°F).

Stretch dough

On a piece of parchment or a well-floured pizza peel, stretch the rested dough into a 12–14" round by pressing from the center outward, leaving a slightly thicker rim for the crust.

Sauce and cheese

Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving the outer 1/2–3/4" edge bare. Sprinkle the shredded mozzarella evenly over the sauced surface (use 1.5–2 cups for a well-covered pizza).

Add pepperoni

Arrange pepperoni slices on top of the cheese in a single overlapping layer (about 25–30 slices depending on size). Optionally sprinkle with grated Parmesan and red pepper flakes.

Bake

Slide the pizza on the parchment onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and starting to brown in spots. Rotate once halfway through baking for even browning.

Finish

Remove pizza from oven and brush the crust edge lightly with 1 teaspoon olive oil. Let rest 2–3 minutes, then scatter fresh basil leaves if desired. Slice and serve hot.