Halal Pepperoni Pizza Recipe

Activate yeast & mix

Combine warm water (about 105–110°F / 40–43°C), sugar and instant yeast in a bowl. Stir and let sit 5 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead dough

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead in a stand mixer with a dough hook on medium speed for 5–6 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape dough

After the dough has doubled, punch it down and turn it onto a floured surface. For one 12–14" pizza, shape into a ball and let rest 10 minutes to relax the gluten. Use a rolling pin or hand-stretch to a 12–14 inch round, leaving a slightly thicker rim. Transfer to a pizza peel or baking sheet dusted with cornmeal/semolina.

Make the sauce while the dough rises. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stir until combined. Add dried oregano, dried basil, crushed red pepper flakes, salt and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven and prepare sheet as directed in dough shaping.

Brush the shaped dough lightly with 1 tablespoon olive oil, especially around the rim to help browning. Spoon 3/4 to 1 cup of the prepared tomato sauce onto the center of the dough and spread evenly with the back of a spoon, leaving the outer rim uncovered.

Sprinkle 1¾ to 2 cups shredded whole milk mozzarella evenly over the sauce, leaving the rim clear. Scatter 12 slices halal beef pepperoni evenly over the cheese. Sprinkle 1/4 cup grated Parmesan over the top. Add cracked black pepper and red pepper flakes if desired.

If using fresh basil, reserve the leaves to add after baking (to keep them bright).

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling with some light browning. Baking time will vary by oven and stone; start checking at 7–8 minutes.

Remove pizza from oven. Let rest 2 minutes on a cutting board. Brush the crust lightly with any reserved olive oil for shine. Scatter fresh basil leaves on top, slice, and serve warm. Optionally, finish with an extra sprinkle of Parmesan, cracked black pepper, or red pepper flakes to taste.