Pepperoni Recipe
Make Pepperoni Recipe in just 2h . 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
Activate yeast
In a small bowl combine the warm water, sugar and active dry yeast. Stir lightly and let sit 5–8 minutes until foamy and fragrant.
- 2
Mix dough
In a large bowl combine the flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead on low with the dough hook 5–6 minutes.
- 4
- 5
Punch and rest
Punch down the dough to release air, divide if making two smaller pizzas (this recipe makes one 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes before shaping.
Sauce
- 6
Combine sauce ingredients
While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt and black pepper.
- 7
Simmer
Bring the sauce to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or red pepper flakes as desired. Remove from heat and let cool to room temperature.
Assembly & Bake
- 8
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot.
- 9
Shape dough
On a lightly floured surface, stretch or roll the dough into a 12–14" round (or desired size). Use your fingers to create a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel.
- 10
Sauce and cheese
Spread about 3/4 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2" border. Sprinkle the shredded mozzarella evenly over the sauce, leaving a little of the rim exposed.
- 11
Add pepperoni and finishing toppings
Arrange the sliced pepperoni evenly over the cheese (about 25–30 slices depending on size). Sprinkle the grated Parmesan evenly. If desired, brush the exposed crust with 1 tablespoon olive oil for a golden finish.
- 12
Bake
Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway through if necessary, until the crust is golden and cheese is bubbling and lightly browned.
- 13
Rest and finish
Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve hot.