Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add flour 1 tbsp at a time.

Lightly oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1–1.5 hours, until doubled in size.

Punch down the dough and turn out onto a lightly floured surface. For a 12–14 inch pizza, shape into a round and let rest 10 minutes before stretching.

While dough rises, make the sauce. In a small bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, olive oil, salt and black pepper. Stir until smooth and taste; adjust seasoning. No cooking required for a fresh-style pizza sauce.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, preheat the oven but you can assemble on a sheet or peel.

Prepare a pizza peel or baking sheet by dusting with cornmeal or semolina to prevent sticking.

Stretch or roll the rested dough into a 12–14 inch circle, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or baking sheet.

Lightly brush the dough edge with 1 tsp olive oil to help browning.

Spread about 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Evenly distribute the shredded mozzarella (about 2 cups) over the sauced surface.

Arrange pepperoni slices in a single layer to cover the cheese (about 35–40 slices depending on size). Overlap slightly if desired.

If using, sprinkle grated Parmesan and red pepper flakes over the top.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from oven. Let rest 2–3 minutes, then top with fresh basil leaves if using. Slice and serve.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispness.