Classic Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar (1 tsp) and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, whisk together flour (3 cups) and salt (1 tsp). Add the foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms.

Knead

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

First rise

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

Shape

Punch down the risen dough, transfer to a floured surface and divide if making more than one pizza. For one 12–14 inch pizza, shape into a ball and let rest 10 minutes, covered.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add 1 cup crushed tomatoes, 1 tsp salt, 1/2 tsp sugar, 1 tsp dried oregano and 1/4 tsp red pepper flakes. Stir to combine, bring to a gentle simmer, reduce heat to low and cook 10–12 minutes to concentrate flavors.

Remove from heat and stir in chopped fresh basil if using. Taste and adjust seasoning. Let sauce cool slightly before assembling pizza.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a baking sheet, lightly oil it and preheat oven to the same temperature.

On a lightly floured surface, press and stretch the rested dough into a 12–14 inch round. Transfer to a pizza peel or an inverted baking sheet dusted with semolina or flour (or to the prepared baking sheet).

Brush the outer 1/2 inch rim with 1 tsp olive oil to promote browning. Spread about 1/2 to 3/4 cup of the pomodoro sauce evenly over the dough, leaving the rim clear.

Scatter 2 cups shredded mozzarella evenly over the sauce. Arrange approximately 24 pepperoni slices on top of the cheese, overlapping slightly if desired. Sprinkle 1/4 cup grated Parmesan evenly over the pizza and finish with 1/2 tsp dried oregano.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes until the crust is golden and charred in spots and the cheese is bubbling and beginning to brown.

If you like crispier pepperoni edges, switch the oven to broil for the last 30–60 seconds while watching closely to avoid burning.

Remove pizza from oven, let rest 2–3 minutes. Slice, garnish with extra basil if desired, and serve.