Pepperoni Recipe

Activate yeast and mix

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy. In a large bowl combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for 4–5 minutes). Form into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape base

Punch down the risen dough and turn it out onto a floured surface. For one 12–14 inch pizza, shape dough into a disk and gently stretch or roll into a 12–14 inch round, leaving a slightly thicker rim. Transfer to a parchment-lined baking sheet or a well-floured pizza peel if using a pizza stone.

Prepare sauce

In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the crushed tomatoes, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried Sicilian oregano and 1 teaspoon sugar (optional). Simmer gently 8–10 minutes to meld flavors, then remove from heat and cool slightly.

Season to taste

Taste the sauce and adjust salt, pepper, or oregano as needed. The sauce should be bright and slightly thick but still spreadable. If too thick, thin with a tablespoon or two of water.

Preheat oven

Place a pizza stone in the oven (if using) and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Sauce the dough

Spread about 1/2 to 2/3 cup of the prepared tomato sauce evenly over the shaped dough, leaving the rim clear (about 1/2 inch). Use the back of a spoon to get an even layer.

Add cheese and pepperoni

Scatter the shredded mozzarella evenly over the sauced dough (about 2 cups). Arrange the sliced pepperoni in an even layer on top of the cheese, overlapping slightly if desired. Sprinkle the grated Pecorino Romano over the pizza and dust the surface lightly with 1 teaspoon dried Sicilian oregano.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and blistered and the cheese is bubbling and slightly browned, 8–12 minutes at 500°F (or 10–14 minutes at 475°F), rotating halfway for even browning.

Finish

Remove the pizza from the oven. Drizzle with 1 teaspoon extra virgin olive oil, sprinkle optional red pepper flakes if desired, and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.