Pepperoni Deluxe Recipe

Proof yeast

In a small bowl, sprinkle the active dry yeast and sugar over the warm water. Stir gently and let sit for 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Make a well in the center.

Add the foamy yeast mixture and olive oil to the flour. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or in the stand mixer for 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 additional tablespoons flour; if too dry, add a teaspoon of water at a time.

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. 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.

After rising, gently punch down the dough to release air. Transfer to a lightly floured surface and divide (if making two pizzas) or shape for a single 12–14 inch pizza. Let rest 10 minutes before stretching.

While the dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant, being careful not to brown.

Add crushed tomatoes and tomato paste, stir until combined. Season with dried oregano, dried basil, sugar, salt, and black pepper. Bring to a gentle simmer, lower heat and cook uncovered for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating; otherwise use a heavy baking sheet turned upside down. Preheat for at least 30 minutes to ensure a hot surface.

On a lightly floured surface, stretch or roll the dough to a 12–14 inch circle (about 1/4-inch thick at the center). Transfer the dough to a piece of parchment paper or a floured pizza peel to make transferring easier.

Lightly brush the dough edge with 1 tablespoon olive oil to promote browning of the crust.

Spread an even layer (about 3/4 to 1 cup) of the prepared pizza sauce over the dough, leaving a 3/4-inch border for the crust.

Sprinkle the shredded mozzarella evenly over the sauce. Reserve about 2 tablespoons of mozzarella to finish if desired.

Distribute the pepperoni slices evenly over the cheese. Scatter sliced red onion, green bell pepper, and banana peppers (if using) over the top.

Finish with the reserved mozzarella if using, then sprinkle grated Parmesan and crushed red pepper flakes over the pizza.

Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes until the crust is golden and the cheese is bubbling and starting to brown at the edges. Baking time will vary depending on oven temp and stone; check at 8 minutes.

If you like a crisper top, switch the oven to broil for the last 1–2 minutes while watching closely to prevent burning.

Remove the pizza from the oven. Let rest 2–3 minutes, then scatter torn fresh basil leaves on top. Slice and serve warm.