Crispy Pepperoni Recipe

Activate and mix

In a medium bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 3–5 minutes until slightly foamy. In a large bowl whisk together flour and salt. Make a well, add the yeast mixture and olive oil.

Knead

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Alternatively, use a stand mixer with dough hook for 4–6 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes. For deeper flavor, refrigerate 8–24 hours after initial 30–45 minute rise and bring back to room temperature before shaping.

Shape

Punch down the risen dough, divide into one 12–14 inch pizza (this recipe yields one large pizza). On a surface dusted with semolina or cornmeal, press and stretch dough into a 12–14 inch round, leaving a slightly thicker edge for a crust.

Preheat oven

Set oven to highest temperature (475–500°F / 245–260°C). If you have a pizza stone or steel, place it in the oven on the middle rack and preheat at least 30 minutes before baking.

Prepare sauce

Mince the garlic clove and mix with the tomato sauce, dried oregano, dried basil, salt and black pepper. Taste and adjust seasoning. This is a simple unheated sauce; you can simmer 5–10 minutes to concentrate flavors if desired and allow to cool before spreading.

Assemble base

Lightly brush the stretched dough with the 1 teaspoon olive oil (this helps crisp the bottom). Spread an even layer of about 3/4 to 1 cup of the prepared tomato sauce, leaving a 1/2-inch border. Sprinkle the shredded mozzarella evenly over the sauce, then scatter the grated Parmesan over the top.

Arrange pepperoni for maximum crisp

Place the pepperoni slices in a single layer over the cheese. For extra crispness, tuck the edges of each slice slightly under the cheese (this helps the pepperoni curl and get edges crisp) or leave them fully exposed—both methods crisp but give different textures.

Optional pre-crisp step (recommended)

If you want very crispy, lacy pepperoni (cup & lace), preheat a small skillet over medium-high heat. Quickly fry the pepperoni in batches for 20–45 seconds per side until they render fat and edges begin to brown. Drain on paper towels, then place on the pizza. Alternatively, place the pizza in the oven and broil the top for the last 1–2 minutes to crisp the pepperoni—watch closely to avoid burning.

Bake

Slide the pizza onto the preheated pizza stone or a baking sheet dusted with semolina. Bake at 475–500°F (245–260°C) for 8–12 minutes until the crust is golden and cheese is bubbling and starting to brown. If you used the optional pre-crisp step, check at 8 minutes; otherwise 10–12 minutes may be needed.

Finish

Remove pizza from oven. If you didn't pre-crisp pepperoni and want extra crispness, switch oven to broil and broil for 45–90 seconds while watching closely until pepperoni edges crisp. Sprinkle crushed red pepper flakes evenly over the pizza to taste and scatter fresh basil leaves if using. Let rest 2–3 minutes before slicing to allow cheese to set slightly.