Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic, or knead with a dough hook on medium speed for 6–8 minutes. If dough is too sticky, add up to 2 tablespoons more flour (not included in ingredient totals).

First rise

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

Punch down and rest

Gently punch the dough down to release gas. For one 12–14" pizza, shape into a ball and let rest 10 minutes before shaping. For thinner crusts, divide into two balls and rest 10 minutes.

Make sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and sugar (if using). Stir to combine and simmer gently 10–12 minutes to meld flavors, stirring occasionally. Remove from heat and let cool slightly.

Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are acidic. The sauce should be slightly thicker than raw crushed tomatoes so it doesn’t sog the crust.

Preheat oven

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

Shape dough

On a lightly dusted work surface (use the cornmeal or flour), stretch or roll the rested dough into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a pizza peel or another inverted baking sheet dusted with cornmeal so it slides onto the hot stone easily.

Brush crust

Lightly brush the outer 1/2 inch of the crust with the 1 tablespoon olive oil to encourage browning.

Sauce and cheese

Spread about 3/4 cup of the prepared sauce evenly over the dough, leaving the border. Sprinkle 2 cups shredded mozzarella evenly over the sauce.

Add pepperoni

Arrange approximately 40 slices of pepperoni in a single layer over the cheese, overlapping slightly if desired. If you prefer a spicier pizza, sprinkle 1/2 teaspoon red pepper flakes over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Finish

Remove the pizza from the oven and immediately sprinkle with 2 tablespoons grated Parmesan if using and a few fresh basil leaves. Let rest 2–3 minutes before slicing to allow the cheese to set slightly.