Pepperoni & Cheese Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp fine salt, and 1 tsp sugar until evenly distributed.

Activate yeast and mix

Pour 1 cup warm water (105–115°F / 40–46°C) and 1 tbs olive oil into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 5–7 minutes on medium speed in a stand mixer with a dough hook). If dough is sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free location for 60–90 minutes, or until doubled in size.

Shape

Punch down the dough and turn it onto a lightly floured surface. For a 12-inch pizza, shape into a ball and let rest 10 minutes covered, then stretch or roll into a 12-inch round about 1/4 inch thick, leaving a slightly thicker rim.

Make quick sauce

While the dough is rising (or up to a day ahead), heat 1 tbs olive oil in a small saucepan over medium-low heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes and 2 tsp tomato paste, stir to combine.

Season and simmer

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to thicken slightly. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn’t reach 500°F, preheat to the highest temperature possible (475–500°F).

Prepare peel/pan

Lightly dust a pizza peel or baking sheet with 1 tbs cornmeal or flour to prevent sticking. Transfer the stretched dough to the peel or sheet.

Sauce the dough

Spread about 1/2 to 3/4 cup of the cooled tomato sauce evenly over the dough, leaving the outer 1/2-inch rim uncovered.

Add cheese and pepperoni

Evenly distribute 2 cups shredded mozzarella over the sauce. Arrange approximately 20 pepperoni slices on top of the cheese in a single layer (overlap slightly if desired). Sprinkle 2 tbs grated Parmesan and 1/2 tsp red pepper flakes over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and just beginning to brown. Baking time depends on oven heat and stone; watch closely after 8 minutes.

Finish

Remove pizza from oven. Brush the crust lightly with 1 tsp olive oil. If using, scatter fresh basil leaves on top. Let rest 2–3 minutes before slicing.

Slice the pizza into 8 slices and serve hot. Offer extra red pepper flakes or grated Parmesan at the table.