Pepperoni Trio Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water and sugar, then sprinkle in the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and olive oil. Mix on low until the dough comes together, then increase speed and knead about 6–8 minutes until smooth and elastic (or knead by hand on a lightly floured surface about 8–10 minutes).

First rise

Form dough into a ball, lightly oil the bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form tight balls, cover and let rest 20–30 minutes to relax the gluten for easier shaping.

Prepare sauce while dough rises: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (don't brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, black pepper and optional sugar. Stir to combine and bring to a gentle simmer. Reduce heat and simmer 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and cool to room temperature before using (about 15–20 minutes).

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes (longer if using a baking steel). If you have a pizza oven, preheat according to its instructions.

Shape crust

Sprinkle a pizza peel or baking sheet with cornmeal or semolina. Working with one dough ball at a time, press and stretch the dough into a 12-inch round, leaving a slightly thicker rim for crust. Avoid pressing out all gas so the crust will be light and airy.

Sauce and cheese

Lightly brush the dough rim with 1/2 tablespoon olive oil. Spoon about 3/4 cup of the cooled tomato sauce onto the center of the dough and spread with the back of a spoon in a thin, even layer, leaving the crust edge bare. Evenly distribute about 1.5 cups shredded mozzarella across the pizza, then sprinkle about 1/4 cup grated parmesan.

Arrange pepperoni trio

Top the pizza with the three types of pepperoni in an attractive pattern: place classic slices overlapping across one third of the pizza (~15–20 slices), arrange cup-and-char slices across the next third (~6 slices), and place mini pepperoni cups densely on the final third (~12 pieces). Reserve remaining pepperoni to add a second layer or to top finished pizza as desired. For pepperoni cups, place them face-up so they form little cups that trap oil.

Bake

Slide the pizza onto the preheated stone or steel and bake for 7–10 minutes, rotating once halfway through, until crust is blistered and cheese is bubbly and golden. Baking time will vary with oven temperature and thickness of dough.

Finish

Remove pizza from oven. Let rest 2 minutes, then sprinkle with remaining parmesan, torn fresh basil leaves, a light drizzle of extra virgin olive oil and optional red pepper flakes. If desired, add a few extra pepperoni slices on top for presentation. Slice and serve hot.

Serve immediately while hot. Leftover pizza can be refrigerated in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes on a baking sheet, or crisp in a skillet over medium heat for 3–4 minutes per side.