Pepperoni Slice Recipe

Activate yeast and combine

In a small bowl, stir the warm water, sugar and instant dry yeast. Let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

After the rise, gently punch the dough down and transfer to a floured surface. Let rest 5 minutes, then shape into a 12-inch round (or two smaller rounds) for a single large pepperoni slice-style pizza.

Make the sauce

Meanwhile, prepare the sauce: in a bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 tsp salt, 1 tsp black pepper and 1 tablespoon olive oil. Stir until smooth and taste; adjust seasoning as desired. No cooking required for a simple quick pizza sauce.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. If using a baking sheet, set it in the oven upside down to heat for 20–30 minutes.

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or flour to prevent sticking. Stretch or roll the dough to a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer the dough to the prepared peel or sheet.

Spread about 3/4 cup of the prepared sauce evenly over the dough, leaving the outer 1/2–3/4 inch bare. Sprinkle the shredded mozzarella evenly over the sauced dough, then lightly dust grated Parmesan over the top.

Arrange the pepperoni slices evenly across the cheese, overlapping slightly if desired to cover the surface.

If you like heat, sprinkle crushed red pepper flakes over the top (about 1/2 tsp).

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and starting to brown at the edges. Baking time will vary depending on oven and stone; watch closely after 8 minutes.

Remove pizza from the oven and let rest 2–3 minutes. Tear or chiffonade fresh basil leaves and scatter on top, if using. Slice into 6–8 slices and serve hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to keep crust crisp.