Pepperoni Pizza Recipe

Bloom the yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix and knead

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and slightly elastic. (Alternatively use a stand mixer with dough hook for 6–8 minutes.)

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and divide it into two equal pieces for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Make the sauce while dough rises: In a small saucepan over medium-low heat, warm 1 tablespoon olive oil. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, then stir in dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven and prepare peel/pan

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, dust with coarse cornmeal or flour.

Shape the dough

On a lightly floured surface, stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a cornmeal-dusted pizza peel or an inverted baking sheet.

Assemble the pizza

Brush the dough edge lightly with a little olive oil. Spread about 1/2 cup of the cooled tomato sauce evenly over the center, leaving the rim free. Distribute 4 ounces (half) of the fresh mozzarella across the pizza in even pieces. Arrange pepperoni slices evenly over the cheese. Sprinkle optional grated Parmesan if using.

Bake

Slide the pizza onto the preheated stone or place baking sheet in the oven. Bake 7–10 minutes until crust is golden and blistered, cheese is melted and pepperoni edges crisp. Oven times vary—watch closely.

Finish and serve

Remove pizza from oven. Tear and scatter fresh basil leaves over the hot pizza, drizzle with remaining 1 tablespoon olive oil, and let rest 2 minutes. Slice and serve immediately. Repeat assembly and bake for the second dough ball.