Pepperoni Recipe
fresh mozzarella, tomato sauce, pepperoni, basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & Assembly
Sauce & Cheese
Topping
Method
Dough & Assembly
Preheat
Place a pizza stone or baking sheet on the middle rack and preheat your oven to 500°F (260°C) for at least 30 minutes. If using a pizza steel, preheat similarly. If your oven won't reach 500°F, preheat to the highest temperature available.
Prepare work surface
Lightly dust a work surface and a pizza peel or inverted baking sheet with 1/4 cup flour and 1 tablespoon cornmeal (if using) to prevent sticking.
Shape dough
Stretch or roll the pizza dough into a roughly 12-inch round, leaving a slightly thicker rim for the crust. If the dough resists, let it rest for 5–10 minutes and continue. Transfer the stretched dough to the prepared peel or baking sheet dusted with flour/cornmeal.
Sauce & Cheese
Season sauce
In a small bowl, stir the 1/2 cup tomato sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Add 1 teaspoon extra-virgin olive oil and mix.
Apply sauce
Using the back of a spoon, spread the seasoned tomato sauce evenly over the stretched dough, leaving a 3/4–1 inch border for the crust. Use about 1/2 cup sauce to get a thin, even layer.
Add cheese
Tear or thinly slice the 8 oz fresh mozzarella and distribute it evenly over the sauced dough. Aim for coverage but avoid overloading — leave small gaps so sauce can peek through.
Add basil (before baking)
Tuck half of the basil leaves (4 leaves) lightly between cheese and sauce so they will crisp slightly without burning. Reserve the remaining leaves for finishing after baking.
Topping
Arrange pepperoni
Place the 20 slices of pepperoni in a single layer over the mozzarella, overlapping slightly if desired. For a slightly crisped, curled edge, leave small gaps between slices so hot air can circulate.
Optional heat
If you like heat, sprinkle 1/4 teaspoon red pepper flakes over the pepperoni evenly.
Bake & Finish
Transfer and bake
Slide the pizza (on the peel or inverted baking sheet) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and blistered and cheese is melted and bubbling. Rotate halfway if your oven has hot spots.
Finish
Remove pizza from oven. Immediately scatter the reserved fresh basil leaves over the hot pizza so they wilt slightly. Drizzle a little extra-virgin olive oil if desired.
Rest and serve
Let the pizza rest 2–3 minutes to set the cheese, then slice into 6–8 slices and serve hot.