Pepperoni Recipe

Activate yeast and mix dough

Combine warm water, sugar and active dry yeast in a small bowl. Let stand 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the activated yeast and olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface 6–8 minutes or with the mixer 4–5 minutes until smooth and elastic.

First rise

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

Shape dough

Punch down the dough and transfer to a lightly floured surface. For one 12–14-inch pizza, shape the dough into a ball and let rest 10 minutes covered. Then stretch or roll into a 12–14-inch round, leaving a slightly thicker rim for the crust. Transfer to a lightly oiled pizza pan or a pizza peel dusted with semolina/cornmeal.

Prepare quick pizza sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, black pepper and optional sugar. Stir and simmer gently 8–10 minutes to blend flavors and slightly thicken. Remove from heat and let cool slightly before assembling.

Preheat oven

Place an oven rack in the highest position and preheat the oven to 475–500°F (245–260°C). If using a pizza stone, preheat stone in the oven for at least 30 minutes.

Assemble pizza

Brush the stretched dough rim lightly with 1 tablespoon olive oil. Spread 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving the outer crust bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices over the cheese in a single layer (about 25–35 slices depending on size) covering the pizza. Sprinkle grated Parmesan if using and a pinch of dried oregano.

Bake

Slide the pizza onto the preheated pizza stone or place the pan in the oven. Bake 10–12 minutes, rotating once if necessary, until the crust is golden and the cheese is bubbling and slightly browned at the edges. Baking time will vary with oven temperature and thickness of the crust.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. Slice and serve hot. Optionally finish with an extra drizzle of olive oil or a light sprinkle of dried oregano.