Pepperoni Recipe
tomato sauce, local mozzarella, ezzo pepperoni
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Ingredients
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Dough & Assembly
Sauce
Cheese & Topping
Method
Dough & Assembly
- 1
Preheat and prepare
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If you have a baking steel, preheat similarly. Lightly dust a pizza peel or rimless baking sheet with 2 tablespoons of the all-purpose flour to prevent sticking.
- 2
Shape dough
On a lightly floured surface, stretch or roll the dough into a 12-inch round, leaving a slightly thicker 1/2-inch rim for the crust. Transfer the shaped dough to the prepared peel or baking sheet. If the dough resists stretching, let it rest 5–10 minutes and try again. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to encourage browning.
Sauce
- 3
Season sauce
In a small bowl, combine 3/4 cup tomato sauce, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/8 teaspoon crushed red pepper flakes, 1/8 teaspoon salt, and a pinch (1/16 tsp) of black pepper. Stir until evenly combined. Taste and adjust seasoning if needed.
- 4
Apply sauce
Using the back of a spoon, spread a thin, even layer of the seasoned tomato sauce over the stretched dough, leaving the oiled 1/2-inch rim exposed. Aim for about 1/4 inch thickness of sauce so the crust doesn’t become soggy.
Cheese & Topping
- 5
Add cheese
Evenly distribute 8 oz of shredded or thin-sliced local mozzarella over the sauced dough, covering most of the surface but leaving the outer rim bare. If using fresh mozzarella, pat it dry before placing to avoid excess moisture.
- 6
Arrange pepperoni
Lay the ezzo pepperoni slices in a single overlapping layer across the cheese. Use approximately 18–22 slices depending on size so the surface is well covered. If you prefer crispier edges, tuck some slices slightly onto the outer cheese toward the crust.
- 7
Optional finish
Sprinkle 2 tablespoons grated Parmesan over the top if desired. Do not add fresh basil before baking; reserve for finishing.
Bake & Finish
- 8
Bake
Slide the pizza onto the preheated stone or baking steel (or place the baking sheet in the oven) and bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through baking for even browning. Bake until the crust is golden and blistered in spots, the cheese is melted and bubbling, and pepperoni edges are slightly crisped.
- 9
Rest and garnish
Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice the pizza into 8 slices. Drizzle any remaining olive oil over the crust edges if desired and serve hot.