Pepperoni Pizza Recipe

Proof yeast

In a small bowl combine warm water, sugar and active dry yeast. Stir gently and let stand 5–8 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well and add foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes).

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the dough, transfer to a floured surface, and divide if making two smaller pizzas (this recipe yields one 12–14-inch pie). Let rest 10 minutes before shaping.

While dough rises, combine crushed tomatoes, tomato paste, minced garlic, 1 teaspoon extra-virgin olive oil, Sicilian oregano, salt, pepper and optional sugar in a small saucepan or bowl.

If you prefer a cooked sauce: simmer over low heat 8–10 minutes to meld flavors, then cool. For a fresher bright sauce: stir ingredients together and use at room temperature.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven but no stone, preheat to 475–500°F.

On a piece of parchment or a well-floured surface dusted with cornmeal/semolina, stretch or roll the dough into a 12–14-inch circle. Create a slightly thicker rim for the crust.

Brush the crust edge lightly with 1 teaspoon olive oil to encourage browning.

Spread ½ to ¾ cup of the tomato sauce evenly over the dough, leaving a ½–¾-inch border.

Evenly distribute the shredded mozzarella (about 2 cups) over the sauce.

Arrange the pepperoni slices in a single layer covering the cheese (use more or fewer slices to taste).

Sprinkle grated Parmesan across the pie and finish with ½ teaspoon Sicilian oregano and optional red pepper flakes if desired.

Transfer the pizza (on parchment or a peel) to the preheated stone or baking sheet. Bake 9–12 minutes, rotating once if necessary, until crust is golden and cheese is bubbling and slightly browned.

If you like extra-crisp pepperoni, turn on the broiler for 30–60 seconds—watch closely to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Slice and serve.

After slicing, finish with an extra light sprinkle of Parmesan and a pinch of Sicilian oregano to brighten flavors.

Serve hot. Store leftovers wrapped in foil in the refrigerator up to 3 days; reheat in a 400°F oven 6–8 minutes for best texture.