Pepperoni Recipe

Proof yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead the dough until smooth and elastic, about 6–8 minutes by mixer on medium speed or 8–10 minutes by hand, adding a tablespoon of flour if the dough is excessively sticky.

Shape dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch down the dough and transfer to a lightly floured surface. Divide if making more than one pizza (this recipe makes one large 12–14" pizza). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, do not brown.

Add crushed tomatoes, dried oregano, salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to lukewarm.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a floured peel or prepared baking sheet.

Brush the dough rim lightly with 1 tablespoon olive oil to encourage browning.

Spread an even layer of the cooled tomato sauce over the dough, leaving the crust exposed (about 2/3 cup sauce, depending on preference).

Distribute the fresh mozzarella evenly over the sauced dough. Tear or scatter the mozzarella so it melts evenly.

Place pepperoni slices evenly on top of the cheese so they can crisp at the edges while baking.

Sprinkle the grated Parmesan lightly over the pizza, and scatter the 1 teaspoon dried oregano and optional red pepper flakes if using.

Bake on the hot stone or in the oven for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly and beginning to brown.

If you want crisper pepperoni edges, broil 1–2 minutes at the end watching carefully to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes, then slice. Finish with a light dusting of additional grated Parmesan or a small pinch of dried oregano to taste.